Shrimp Bowl

 

 

 

 

 

I received a mailer from a local grocery store that included this recipe.  It called for rice vermicelli,  sriracha, mint leaves, peanut butter, and unsalted peanuts (Instead I used spaghetti squash, chili powder, and left out the peanut butter and peanuts).  This is what I came up with.

 

Instead of rice vermicelli I used spaghetti squash.  To cook the squash, first wash it and then cut it into half and remove the seeds.  Brush 1 Tablespoon of butter on the squash halves and sprinkle with salt and black pepper.  Put the cut sides face down on a baking sheet covered with parchment paper or foil.  Bake in a 400 degree oven for 25 to 30 minutes.

 

Remove the pan from the oven and let the squash cool.  Remove the strands of squash with a fork.  You will have enough squash for at least two meals.

 

 

 

 

While the squash is baking prepare the other ingredients.  If there are tails on the shrimp remove them and rinse the shrimp. Wash the asparagus, carrots and red pepper.  Cut the tops and 2-inches below the tops of the asparagus and prepare.  Cut the carrots and red peppers into matchstick size or smaller pieces. Drain and rinse the black beans and finely chop the cilantro.

 

Assemble the ingredients into a bowl. Place squash in the bottom of the bowl.  Add the asparagus, carrots, red peppers, and cilantro.  Sprinkle 1 quarter of the dressing onto the ingredients.  Add the shrimp.  Serve with a glass of white wine (I used a Chateau St. Michele Riesling) and multi-grain bread.

 

Variations:
Use chicken or turkey instead of shrimp.

 

 

 

Print Recipe
Shrimp Bowl
This is a simple shrimp bowl loaded with vegetables and shrimp.
Prep Time 1 hour 30 Minutes
Cook Time 60 minutes
Servings
servings
Ingredients
  • 1 spaghetti squash
  • 1/2 pound asgaragus cut into 2 inch pieces
  • 1 Tablespoon Rice wine vinegar
  • 1 1/2 Tablespoon fish sauce
  • 1 teaspoon sugar
  • 1/2-1 teaspoon chili powder
  • 6 oz. cooked shrmip remove tails
  • 1 medium carrot cut into matchstick pieces
  • 1/2 red pepper cut into matchstick pieces
  • 1/4 cup cilantro finely chopped
  • 1 Tablespoon Butter melted
Prep Time 1 hour 30 Minutes
Cook Time 60 minutes
Servings
servings
Ingredients
  • 1 spaghetti squash
  • 1/2 pound asgaragus cut into 2 inch pieces
  • 1 Tablespoon Rice wine vinegar
  • 1 1/2 Tablespoon fish sauce
  • 1 teaspoon sugar
  • 1/2-1 teaspoon chili powder
  • 6 oz. cooked shrmip remove tails
  • 1 medium carrot cut into matchstick pieces
  • 1/2 red pepper cut into matchstick pieces
  • 1/4 cup cilantro finely chopped
  • 1 Tablespoon Butter melted
Instructions
  1. Wash spaghetti squash and cut into half. Remove the seeds. Brush squash with 1 Tablespoon butter. Salt and pepper each half. Place cut halves onto a baking sheet covered with parchment or foil. Bake in a 400 degree oven for 25-30 minutes. Remove from the oven and turn halves over. Let cool and then remove squash.
  2. In the mean time prepare the other vegetables. Wash carrots, peppers and asparagus. Cut the carrots and red peppers into matchstick size pieces. Cut the asparagus into 2 inch pieces.
  3. Boil water in a medium saucepan. Add the asparagus and boil for 2 minutes. Place asparagus in a strainer and set in an ice cube bath to slow down the cooking and to preserve texture. Drain again and pat dry.
  4. Drain and rinse the black beans.
  5. Finely chop the cilantro.
  6. Remove the tail from the shrimp, if desired.
  7. In a small bowl, whisk vinegar, fish sauce, sugar, and chili powder. Set aside.
  8. To assemble: Place 1 cup of the spaghetti squash in a bowl. Top with red pepper, asparagus, carrots and cilantro. Sprinkle dressing onto the vegetables. Add shrimp to the bowl.
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