Poke-Inspired Shrimp and Edamame Bowls
with DIY Furikake and Brown Rice- Crevettes
- Soya
- Sésame
- Oeuf
- Moutarde
- Poisson
- Moutarde
- Sésame
- Soya
- Sulfites
- Arachides
- Lait
- Noix
- Oeuf
- Crustacés
- Blé
- Peut contenir des traces d’allergènes
- Gluten
Ingrédients: Crevettes (crevettes) (crevettes, phosphate de sodium, sel) • Riz au jasmin • Edamame (soya) • Carotte • Mélange de graines (graines de tournesol, pepitas, huile de soya et/ou huile de canola) • Mayo épicée (œuf, moutarde) (huile végétale, piments forts, jaune d'oeuf congelé, sucres (sucre, glucose), eau, vinaigre, sel, ail, jus de citron concentré, moutarde, gomme de xanthane, acide acétique, acide citrique, caramel, benzoate de sodium, sorbate de potassium, EDTA de calcium disodique) • Huile de sésame • Vinaigre de riz (vinaigre de riz, sucre, sel) • Graines de sésame • Algues marines (sésame) (algues, huile de maïs, huile de sésame, sel).
Ingrédients
570 g
Crevettes
(Contient: Crevettes)
¾ tasse(s)
Riz au jasmin
(Peut contenir : Poisson, Moutarde, Sésame, Soya, Sulfites, Arachides, Lait, Noix, Oeuf, Crustacés, Blé)
113 g
Edamames
(Contient: Soya)
56 g
Carotte, en juliennes
½ pièce(s)
Algues marines
(Contient: Sésame Peut contenir : Noix, Blé, Crustacés, Oeuf, Poisson, Lait, Arachides, Soya)
9 g
Graines de sésame
(Contient: Sésame Peut contenir : Soya, Sulfites, Noix, Oeuf, Gluten, Lait, Moutarde, Arachides)
28 g
Mélange de graines
(Peut contenir : Oeuf, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
2 cs
Mayo épicée
(Contient: Oeuf, Moutarde Peut contenir : Sésame, Soya, Sulfites, Blé, Crustacés, Poisson, Gluten, Lait)
1 cs
Huile de sésame
(Contient: Sésame Peut contenir : Blé, Soya, Lait, Oeuf, Sulfites, Gluten, Crustacés, Moutarde, Poisson)
½ cs
Vinaigre de riz assaisonné
(Peut contenir : Oeuf, Poisson, Lait, Moutarde, Noix, Sésame, Soya, Blé)
Pas inclus dans votre livraison
¼ cc
Sucre*
0.38 cc
Sel*
0.13 cc
Poivre*
Instructions
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and carrots, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Slice half the seaweed sheets into 1/8-inch thin strips (use all for 4 servings), then transfer to a medium bowl.
- Gently crush seed blend in packaging using a rolling pin or heavy-bottomed pan, until seed blend is in fine crumbs.
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add sesame seeds and seed blend to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to the bowl with seaweed strips.
- To the same pan, add half the sesame oil, then edamame. Cook for 3 min, stirring occasionally, until edamame begins to brown.
- Add shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.** Work in batches, if necessary. Season with salt and pepper.
- To the bowl with sesame seeds and seed blend, add seaweed strips, 1/8 tsp (1/4 tsp) sugar, 1/8 tsp (1/4 tsp) salt. Toss to coat. (NOTE: This is your DIY furikake!)
- Fluff rice with a fork, add in half the vinegar (use all for 4 servings), 1/8 tsp (1/4 tsp) sugar and remaining sesame oil. Stir in half the furikake.
- Divide rice between bowls. Top shrimp and edamame.
- Drizzle spicy mayo over top, then sprinkle with remaining furikake.
If you've opted for double shrimp, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp. Work in batches, if necessary.
