I haven't made a knockoff of one of my sis's hello fresh/home chef meals lately - so when I couldn't think of anything to make for dinner last night I remembered this recipe for 'dynamite shrimp rice bowl' and figured I'd try something different. I don't like spicy so 'dynamite' worried me a bit, but the only spice is from the boom boom sauce so I made my own version and left the heat out (you can purchase boom boom sauce in a bottle but I'm betting it'd be too spicy for me!).
The original recipe heated the rice before mixing it with the other ingredients, I mixed mine in cold and then had the thought that shrimp don't take very long to cook and it might take longer for the rice to get hot - so I baked the rice a few minutes before adding the shrimp. If you start with the rice hot I don't think you would need to prebake it, making this a very quick dish.
Here's how I made the knockoff recipe:
- 1 cup edamame (shelled)
- 1 cup cole slaw mix
- 2 cups cooked jasmine rice
- 1 t. dried cilantro
- 1 t. lemon pepper
- salt and pepper
- 1 T. soy sauce
- 1 T. white vinegar
- 1 lb. shrimp, peeled, deveined, tails-off
- boom boom sauce
- wonton strips
Preheat oven 400'. Pat shrimp dry, set aside.
Combine rice, edamame, slaw mix, cilantro, lemon pepper, salt and pepper to taste. Spread into an even layer in a baking dish. Bake for 10 minutes.
Remove pan from the oven. Top mixture with shrimp, season with a little salt and pepper. Bake uncovered for 15-18 minutes until shrimp is cooked thru.
Remove from the oven. Stir in vinegar and soy sauce to taste. Garnish with boom boom sauce and wonton strips.
No comments:
Post a Comment