• Andy BeauChamp

Spicy Shrimp Stacks


I had this dish a while ago in a café in upstate New York and I just came across my notes that I jotted down to recreate the dish. On the second try I got, it’s pretty simple to make and serves about 6 people depending on the size of your ring molds .

Note: you can switch out the fish on top for salmon, tuna or another fish , raw of course, I listed the opition below - Enjoy

Ingredients

Rice

1 cup uncooked short grained rice, well rinsed

2 cups water

2 tablespoon rice vinegar

1 tablespoon sugar

1 teaspoon salt

Veggie layer

1 cup avocado, mashed (but chunky)

1 cup cucumber, diced

1 tablespoon lime juice

salt to taste

Shrimp

1 lb. shrimp, cleaned and deveined

1 lemon, sliced

1 jalapeno, cut in half

1/4 cup of olive oil mayonnaise

2 tablespoons sriracha

4 teaspoons furikake

Directions

Rice

Bring the rice and water to a boil, reduce the heat and simmer, covered, until the rice is tender and the water has been absorbed, about 20 minutes, before letting it cool for a bit.

Gently fold the mixture of the rice vinegar, sugar and salt into the rice.

Veggies

Place veggies in bowl, add lemon juice and salt, toss

Shrimp

Place a large stock pot over medium high heat, fill with water, add lemons and jalapeno. Bring to a rolling boil, add shrimp and remove from heat and cover. Let sit for about 5 minutes.

Drain shrimp, discard lemons and jalapeno and dice into large chunks and place in a bowl. Whisk together the mayo and sriacha sauce, pour over shrimp, toss to coat.

Time to stack, using ring molds place a large spoon full of rice into mold and pat down with spoon leveling out, next add veggies, followed by shrimp, firmly press down.

Transfer to serving plate, remove mold, sprinkle with Furikake – repeat until done.

Enjoy

Variation –

8 oz of a fish of choice – small dice

1 shallot minced

2 limes zested and juiced – you need about ¼ cup of juice

1 jalapeno, seeded and minced

1/4 cup of olive oil mayonnaise

2 tablespoons sriracha

Salt to taste.

Place fish, juice, shallot and jalapeno in a glass bowl, toss well and let “Cook” for about 10 minutes. The fish will change in consistency, it will feel firmer, drain, place in a new bowl. Whisk together the mayo and sriracha, pour over fish and toss to coat. Replace with the shrimp in the steps above – Enjoy

#Shrimp #VariationsonCooking

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