Appetizer · Easy recipe · Fast meal · Fish

Mock Sushi Appetizer

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It’s crazy how our taste buds “grow up” as we do, isn’t it? I feel like I’ve ventured out a whole lot more in recent years, enjoying more spice than I ever would have tolerated. My husband has definitely branched out in his food choices. He grew up on the basic meat and potatoes diet, and then he married a girl who loves to try new recipes each week! He’s been so accommodating and has willingly tried everything I put on the table.

One area we’ve both grown to appreciate is sushi – him even more so than me. I love the fish – I don’t always love the additions. Knowing his love for sushi, I decided to venture out and try an easy “sushi” kind of appetizer for our Valentine’s dinner. Wow! We both LOVED it!

This recipe is from one of my favorite food blogs – Skinny Taste. She calls this a Spicy California Shrimp Stack. It’s not wrapped in the sushi paper – instead, you pile each ingredient into a measuring cup, pack it in, then flip it over onto the plate. It’s then topped with a drizzle of soy sauce and Sriracha Mayo. If you don’t have Sriracha, don’t worry – I used hot sauce in its place and it was delicious!

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My stacks aren’t quite as pretty as hers, but my measuring cups aren’t straight sides – they’re sloped, so my are more like “domes” than stacks! It didn’t change the taste, and that’s all that matters!! Here’s the simple recipe and instructions I found on her site:

Spicy California Shrimp Stack – From Skinny Taste

  • 1 1/3 cups cooked brown rice – I usually always make extra and keep it in the freezer. So handy!
  • 2 tablespoons rice vinegar
  • 8 ounces cooked shrimp, peeled and tails removed
  • 1 cup diced cucumber, about 1 small
  • 1 teaspoon chopped fresh chives
  • 1/2 cup mashed avocado, about 1 medium
  • 4 teaspoons sesame seeds
  • 4 teaspoons reduced-sodium soy sauce
  • 4 teaspoons mayonnaise – I used light mayo
  • 1 teaspoon sriracha sauce – I used hot sauce

Directions:

  • Cook rice according to package directions, omitting salt and oil.  When rice is done, add rice vinegar and stir.  Evenly spread rice on a sheet pan to cool.
  • Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce.
  • Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice.
  •  Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary.  Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.
  •  Repeat with remaining ingredients.

This was a great appetizer, but would be a wonderful lunch, too! I’m still dreaming about the way it tasted with that spicy mayo on top. Mmmm. I can’t wait to make it again!

Are you a sushi eater? If you like shrimp cocktail, I think you’ll love this recipe!

What food do you eat today that you wouldn’t have eaten in years past?

dinner in 30 minutes · Main dish.

Did Someone Say Shrimp Sauce?

 

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During our recent sabbatical, my husband and I were blessed with the opportunity to eat out quite a bit, thanks to the gracious gifts of our church family. One evening we ventured out to a local Asian restaurant that we hadn’t been to in a very long time. The meal we ordered was a mixed meat grilled on a hibachi and served with a side of Shrimp sauce. The meat was great. The vegetables were flavorful, but the shrimp sauce was OUT OF THIS WORLD! We doused added it to every bite!

Last week when I was making beef stir fry at home, the memory of that glorious sauce popped into my head and I Googled it in search of a recipe. I was shocked at the simple ingredients that are used to make the sauce. I had every ingredient on hand! This meal was so good, and it made me happy to be whipping it up in my own kitchen!

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Let me share with you the way I make my stir-fry and then I’ll add the simple recipe for the shrimp sauce.

Stir Fry
½ lb. your choice of meat – chicken, beef or shrimp
2 Tbl. Oil

In a wok, stir fry the meat until it Is cooked through. Remove meat and cover to keep warm. Add a little more oil to the wok and cook vegetables of your choice, starting with the vegetables that take longer to cook, then adding the other vegetables a bit later. The list below is the order I add my vegetables.

Zucchini
Red, green or yellow peppers – I like to ad a variety of these
Snow peas
Onion
Stir fry until crisp-tender.
In a small bowl, mix:
1 cup chicken broth
2 Tbl. Corn starch.
2 Tbl. Soy sauce

Add this mixture to the vegetables and stir to thicken. Add meat and stir to cover with the sauce.
Serve with Shrimp sauce.

Shrimp Sauce
1 Cup Mayo – I used reduced fat
¼ cup ketchup
1 tbl sugar
1 tsp garlic powder
½ tsp salt
¼ tsp cayenne pepper
Dash of hot sauce

Mix all ingredients in a bowl. If you can make it an hour ahead and refrigerate it, the flavors will combine even better. I served mine immediately and it was still delicious, so don’t let that hinder you!

We won’t have stir-fry in the future without this sauce, I can promise you! This is great with any Asian food, so whip this up and dunk away!

If you could recreate any restaurant food you’ve had, what would it be?

With love from my country kitchen,

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Main dish.

Barbecue Shrimp

BBQ Shrimpa

This isn’t a Memorial Day recipe – unless you happen to be vacationing at the beach.  In which case, get yourself to the nearest fish market buy some fresh shrimp so you can make this!  

Whenever we are at the beach, we always try to buy fresh shrimp in a local seafood market and make one of our favorite fish recipes – Barbecue Shrimp.  This recipe comes from Cooking Light and is fantastic!  The barbecue comes from all the spices that are added – it’s not a traditional barbecue sauce.  

The hardest part of this dish (and it’s not hard at all!) is adding the 11 spices to the skillet.  Fish cooks really fast, so this is a definite under 30 Minute meal!

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Ingredients

1/2 cup fat-free Caesar dressing
1/3 cup Worcestershire sauce
2 tablespoons butter or stick margarine
1 tablespoon dried oregano
1 tablespoon paprika – I use about 1/2 TBL
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 1/2 teaspoons black pepper
1 teaspoon hot pepper sauce
5 bay leaves
3 garlic cloves, minced
2 pounds large shrimp
1/3 cup dry white wine
10 (1-ounce) slices French bread baguette
10 lemon wedges

Preparation

Combine the first 11 ingredients in a large nonstick skillet; bring to a boil. Add shrimp, and cook 7 minutes, stirring occasionally. Add wine, and cook 1 minute or until shrimp are done. Serve with bread and lemon wedges.

It couldn’t be any simpler!  I like to serve it over rice.  All that sauce is delicious in the rice and then you have a crusty bread to help finish off the rest of it!

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We will be grilling hamburgers today, but I’m still remembering this yummy dish from our beach vacation!  What are you cooking up on this Memorial Day?

Thankful for those that gave their lives,

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