Buzz
Shrimp is a fantastic source of essential vitamins for your little one, especially vitamin A and D, crucial for their bone development. Starting from the 7th month, mothers can introduce shrimp to babies through nutritious shrimp porridge for weaning. Refer to the recipe below to diversify your baby's menu.
1. Shrimp Porridge Recipe: Cheesy Shrimp and Kale Porridge
Ingredients:
– 1 bowl of rice (equivalent to a meal portion)
– Broth (made from pork or chicken bones, etc.)
– 150g boiled and cooked shrimp
– 55g green broccoli
– 1 piece of creamy cheese
– ¼ onion
Instructions
Step 1: Soak rice in water for about 1 hour, then drain the water.
Step 2: Blanch green broccoli in boiling water with a pinch of salt, then rinse thoroughly with cold water. Chop the onion finely, and cut the green broccoli into small pieces suitable for the baby.
Step 3: Heat a pot with a little sesame oil, sauté the finely chopped onion until fragrant, then add the shrimp and sauté. Season with 1-2 pinches of salt.
Step 4: Next, add rice and stir well with shrimp and onion.
Step 5: Pour broth into the pot, bring to a boil, and then simmer over low heat. If the porridge is too thick, add more broth. Do not cover the pot when adding rice to avoid spills.
Step 6: Once the porridge is simmered, add the blanched green broccoli and bring to a boil.
Step 7: Place the cheese slice and stir to melt, season with spices to taste, then turn off the heat.
2. Shrimp Porridge with Mung Beans and Watercress
Ingredients:
– 8 tablespoons of rice.
– 1 tablespoon of mung beans (For babies aged 1, use peeled mung beans. For those over 1, whole mung beans are suitable).
– 4 shrimp.
– 50g watercress
– 1 clove dried shallot
– 1 slice of flat butter, cream cheese
– Olive oil, a dash of fish sauce
Instructions:
Step 1: Mix rice and mung beans together, wash thoroughly, and cook in a pot to make porridge.
Step 2: Peel and devein the shrimp. Then finely chop the shrimp, add a bit of butter, a little splash of fish sauce, and mix well.
Step 3: Wash the watercress thoroughly and finely chop it.
Step 4: Finely chop the dried shallot, add a teaspoon of oil to a pot, and sauté the dried shallot until fragrant. Then add the shrimp mixture and stir-fry until the shrimp turns pink. Approximately 30 seconds.
Step 5: When the porridge is cooked, add the shrimp, watercress, and cream cheese. Stir well with the porridge and cook until done. Cooking time is 2 minutes. Season with a bit more fish sauce and mix the porridge with a tablespoon of olive oil. Let the porridge cool slightly before letting your baby enjoy.
3. Delicious Mushroom and Shrimp Porridge
Ingredients:
– 200g mushrooms
– 400g shrimp
– 1/2 cup brown rice
– 1/4 cup glutinous rice
– Salt, herbs, scallions, dried shallots, black pepper
Instructions:
Step 1: Prepare the shrimp. Peel the shrimp, remove the black thread on the back, clean with diluted saltwater, pat dry, and coarsely mash. Marinate the shrimp with finely chopped dried shallots, a small spoon of salt, a pinch of black pepper, mix well, and marinate for about 20 minutes.
Step 2: Soak glutinous rice in cold water for about 2 hours, then drain and rinse. Rinse brown rice as well, then drain. Heat a pan, add brown rice and glutinous rice, roast until the grains become firm.
Step 3: Cut the mushroom stems, wash them, and soak them in diluted saltwater for 15 minutes. Drain in a sieve to prepare for cooking mushroom and shrimp porridge for the baby.
Step 4: Put glutinous rice, brown rice, add cold water and a little salt into a pot, bring to a simmer over low heat until the rice grains are soft.
Step 5: Heat a pot, add cooking oil, sauté the onions until fragrant, add the shrimp and stir-fry until cooked.
Step 6: After the rice is soft, add the sautéed shrimp and simmer for another 15 minutes, taste and adjust the seasoning for a delicious and easy-to-make dish. Then add the mushrooms and simmer for 3-5 minutes until the mushrooms are well-cooked.
Step 7: Turn off the heat, sprinkle some herbs and scallions into the porridge pot, and ladle it into a bowl.
4. How to Cook Shrimp and Pumpkin Porridge
Ingredients:
– 100g pumpkin
– 20g glutinous rice
– 20g fresh shrimp
– 1 tablespoon cooking oil
– Salt, bouillon, cilantro, scallions.
Instructions:
Step 1: Soak rice in water for a few hours to allow it to swell.
Step 2: Peel and clean the pumpkin, cut it into small chunks or thin slices.
Step 3: Peel and devein the shrimp. It can be minced or finely chopped based on the baby's chewing ability. Marinate with a pinch of bouillon and crushed white scallion heads.
Step 4: Add glutinous rice and pumpkin to simmer. The water amount is about twice the amount of rice.
Step 5: When the rice is porridge-like, add the shrimp, stir well, season with a mild flavor suitable for babies.
Step 6: Finally, add cooking oil. Serve the porridge to the baby while it's still warm.
5. How to Cook Shrimp Carrot Porridge
Ingredients:
– 2 ounces fresh shrimp
– Half a small cup of brown rice
– 1 carrot
– Cooking oil, spices, fish sauce
Instructions:
Step 1: Prepare the shrimp by removing the head, peeling, deveining, and washing. Peel and finely dice the carrot into small, pomegranate seed-like pieces.
Step 2: Mix the two types of rice together, wash with clean water, then put in a pot. Pour enough water to cook porridge. Note: Add water slowly to avoid making the porridge too watery.
Step 3: After the porridge pot boils, add the diced carrot, a pinch of bouillon, and spices. Bring it to a boil again, then turn off the heat, cover it, and leave it as is for 15 minutes. After the time, turn on the heat again and simmer for an additional 5-10 minutes. This method speeds up the porridge-making process.
Step 4: Finally, add the shrimp and simmer for another 5 minutes. Before serving, add a teaspoon of fish sauce and cooking oil.
6. Minced Shrimp Porridge
Ingredients:
– Glutinous rice: 200g, brown rice: 200g
– Shrimp paste: 400g
– Lean pork: 150g
– Chicken egg: 1
– Straw mushrooms: 100g
– Scallions, cilantro: 100g
– Dried onions, garlic: 50g
– Seasonings: Salt, bouillon, MSG, pepper, fish sauce, cooking oil
Instructions:
Step 1: Prepare the ingredients
– Dried onions, garlic: Clean and finely chop;
– Glutinous rice, brown rice: Wash thoroughly, roast on the stove until the grains turn a light yellow color. This enhances the flavor of the porridge;
– Shrimp paste: Clean, peel, split along the back, remove the dark vein, then marinate with ½ teaspoon bouillon, ½ teaspoon MSG, ¼ teaspoon fish sauce, and ¼ teaspoon pepper for 15 minutes;
– Lean pork: Clean, finely chop, marinate with 1 teaspoon bouillon, ½ teaspoon MSG, 1 teaspoon finely chopped garlic and onion, ½ teaspoon pepper for 15 minutes, then finely chop;
– Sauté 2 tablespoons of cooking oil with 1 tablespoon of finely chopped garlic and a little red chili for an appealing color. If you have young children who can't handle spicy, omit the chili. Then stir-fry the shrimp and meat separately;
– Chicken egg: Beat well.
– Scallions, cilantro: Clean and finely chop. Leave the top part of the scallion intact, about 3cm long.
Step 2: Put the roasted glutinous rice and brown rice into the pot with 1 liter of water, 1 tablespoon MSG, and 1 tablespoon cooking oil;
Step 3: When the rice is tender, add the mixture of shrimp, meat, and mushrooms. Stir well, season with ½ teaspoon salt and 1 teaspoon bouillon to taste. Avoid using fish sauce to prevent the porridge from becoming sour;
Step 4: Add the beaten egg, stir well, then add the finely chopped scallions, cilantro, and the intact scallion top.
- Compilation of 50 Japanese-style weaning dishes for children based on their age
- Raising a child with a mix of Vietnamese and Japanese parenting styles
- Daily nutritional needs for your baby
