Monday, March 17, 2014

Recipe: Stephen's Soy Shrimp + Rice Bowls

Several weeks ago, I posted a picture on instagram (missdixie30) of a fabulous dinner we had that night, Fried Rice + Shrimp. {That recipe is at the very end of the post!} I got a ton of feedback and questions on it, and I am here to deliver the key ingredient: my husband's soy shrimp.

Let's do a little back tracking though. We live at the beach and fresh seafood is literally just a stop on our way home from work. We always buy our seafood at local markets. When you find a trusted seafood market you like, you can bank on seafood caught that morning and on your plate that night. That is pretty amazing and nothing can compare to the freshness! We have been incorporating seafood so much more into our diet and I can't say enough how much I am enjoying this new eating plan. We eat shrimp and fish each about once a week cooked at home, plus if we dine out we are usually eating seafood. Also, if you want tips on freezing your seafood I would be happy to share if anyone is interested. Even though we live at the beach, we will buy a ton of fresh shrimp and freeze them in bags according to what we usually consume.

Anyway- getting back to the recipe! We love this Shrimp with Fried Rice, and most recently we have made Shrimp Rice Bowls which were fantastic. All of the recipes will be listed or linked below. And yes, this recipe is written straight from my chef of a husband- he is so excited to be featured today! 

1 lb peeled and deveined shrimp 
2 tbsp olive oil 
½ of a lemon 
½ tbsp. butter 
Soy sauce 

-Heat olive oil in pan to a medium heat
-Add shrimp and cook about 2 min or until they look seared on one side, then flip.
-Cook for another minute then add about ½ tbsp. of butter
-Let that cook for about 30 seconds then squeeze the lemon onto the shrimp.
-Last add soy sauce, I normally pour until it can coat them all. Not a lot is needed. Flip/stir to coat both sides, only cook in the soy for about 20-30 seconds.
-Note: You may need to flip/stir shrimp more than once depending on your skillet and temp to keep them from getting too cooked on one side.

SHRIMP RICE BOWLS {slightly adapted from}
-Jasmine Rice {I prefer Minute brand rice}
-Stephen's Soy Shrimp
-1 Avocado, Diced
-Cherry Tomatoes, cut in half
-Sharp White Cheddar Cheese, shredded
-1 can of Black Beans, drained and rinsed
-2 green onions, chopped white and light green parts
-Sour Cream

I start by chopping the tomatoes and onions, grating the cheese and prepping beans. After ready, I put each ingredient in their own bowl so everyone can assemble their own as desired. Prepare rice according to package directions and cook shrimp accordingly. Dice avocado and add to the serving station. Enjoy! 

Last but not least, the fried rice recipe {seen below} I use and love is by Christy Jordan. You can find it here. It is fabulous alone or with shrimp, chicken etc. It is easy to sub in what veggies you have on hand or prefer. For ours, I like to use a bag of assorted frozen peppers and onions. Makes it super easy. Everyone needs a good fried rice recipe and this one does not disappoint!


My Life as A Plate said...

Yum! I am def going to make this, this week, sounds amazing!!

Hilliary@BrunchN'Cupcakes said...

Yum! This sounds amazing! Thanks for sharing!

KatiePerk said...

Delicious! We are actually having that chicken fried rice this evening. WE buy shrimp in bulk from the dock and freeze it too. The joys of living coastal.

Alexandra Bee Blog said...

YUM!! We cook fish fairly regularly, but don't cook shrimp very much...even though it's a favorite! Will have to try this and would also love your tips for freezing fresh seafood!

Life as a Mrs. said...

I can't wait to try this recipe! I'm always looking for a new shrimp recipe!!

Laurie @ Disney 'n Diapers said...

NO! This looks AMAZING. We LOVE shrimp here!