SHRIMP FORKD RICE
Rice is life and my Shrimp Forkd Rice is L-I-V-I-N. Asian influence and Latin seasoning recommend this recipe a must try; a fluke at first, that eventually became a standard in Scollivian heat and umami complexity.
PREP/COOK TIME: 15 Minutes
Makes 2 – 3 Servings
INGREDIENTS
1 Tb – Vegetable Oil
1 Cup – Quartered-Cut Baby Corn
½ Cup – Chopped Scallions, Stems and Leaves
1 Tb – Finely Grated Garlic
3 or 4 Sheets – Wasabi Flavored Simple Truth® Organic Roasted Seaweed Snack, Sliced into Slivers
1 Lb – Large Shrimp, Cleaned, Deveined and Shelled
1 Tb – Goya® Adobo All-Purpose Seasoning
½ Tsp – Kosher Salt
½ Tsp – Coarse Black Pepper
¼ Tsp – Cayenne
½ Tsp – Ancho Chili Powder
¼ Cup – Naturally Brewed Soy Sauce
1 Cup – Frozen peas
2 Large – Eggs, Lightly Beaten
1 Tb – Black Sesame Seeds for Garnish
¼ Cup – Roughly Chopped Dry Roasted Peanuts for Garnish
2 Cups – Cooked White Rice
THE NITTY GRITTY
In a large non-stick pan, heat oil at medium high. Add corn, scallions, garlic and seaweed; cook till garlic is fragrant. Add shrimp, adobo seasoning, salt, pepper, cayenne and chili powder; stir to combine, Cook till shrimp is slightly pink and opaque. Add rice and soy sauce; stir to combine. Toss in frozen peas, followed by eggs and stir to cook eggs till are set and strewn throughout.
Garnish with sesame seeds and peanuts and enjoy.
DECEMBER 14, 2019
