Spicy #California #Shrimp #Stack
Spicy California Shrimp Stack
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INGREDIENTS
1 1/3 cups cooked short-grain brown rice, from 1/2 cup uncooked
2 tablespoons rice vinegar
8 ounces cooked shrimp, peeled and tails removed
1 cup diced cucumber, about 1 small
1 teaspoon chopped contemporary chives
1/2 cup mashed avocado, about 1 medium
4 teaspoons Furikake, corresponding to Eden Shake, or use sesame seeds
4 teaspoons reduced-sodium soy sauce, or gluten-free
4 teaspoons mayonnaise
1 teaspoon sriracha sauce
DETAILS
Servings 4
Preparation time 20mins
Cooking time 30mins
Adapted from skinnytaste.com
PREPARATION
STEP 1
Cook rice according to package deal deal directions, omitting salt and oil. When rice is done, upload rice vinegar and stir. Evenly unfold rice on a sheet pan to cool.
Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In one other small bowl, combine mayonnaise and sriracha sauce.
Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoons of avocado, then 1/4 of the shrimp, and 1/3 cup rice. Carefully turn the cup upside down to turn the stack out onto a plate, flippantly tapping the backside of the cup if necessary. Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise. Repeat with ultimate ingredients.
FULL LINK >>>>> https://www.keyingredient.com/recipes/2694275032/spicy-california-shrimp-stack/
ADD A PHOTO COMMENT SEND PRINT
INGREDIENTS
1 1/3 cups cooked short-grain brown rice, from 1/2 cup uncooked
2 tablespoons rice vinegar
8 ounces cooked shrimp, peeled and tails removed
1 cup diced cucumber, about 1 small
1 teaspoon chopped contemporary chives
1/2 cup mashed avocado, about 1 medium
4 teaspoons Furikake, corresponding to Eden Shake, or use sesame seeds
4 teaspoons reduced-sodium soy sauce, or gluten-free
4 teaspoons mayonnaise
1 teaspoon sriracha sauce
DETAILS
Servings 4
Preparation time 20mins
Cooking time 30mins
Adapted from skinnytaste.com
PREPARATION
STEP 1
Cook rice according to package deal deal directions, omitting salt and oil. When rice is done, upload rice vinegar and stir. Evenly unfold rice on a sheet pan to cool.
Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In one other small bowl, combine mayonnaise and sriracha sauce.
Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoons of avocado, then 1/4 of the shrimp, and 1/3 cup rice. Carefully turn the cup upside down to turn the stack out onto a plate, flippantly tapping the backside of the cup if necessary. Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise. Repeat with ultimate ingredients.
FULL LINK >>>>> https://www.keyingredient.com/recipes/2694275032/spicy-california-shrimp-stack/
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