DEE CARLSON RECIPES

Name: Spicy California Shrimp Stack
Total time: 30 min
Yield: 4
Ingredients: 1 1/3 cups cooked short-grain brown rice (from 1/2 cup uncooked); 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 Furikake (such as Eden Shake or use sesame seeds); 4 teaspoons reduced-sodium soy sauce (or gluten-free); 4 teaspoons mayonnaise; 1 teaspoon sriracha sauce

SPICY CALIFORNIA SHRIMP STACK - SKINNYTASTE

Spicy California Shrimp Stack - Skinnytaste image

These EASY shrimp stacks will satisfy your sushi craving, and they taste SO GOOD! Layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo – YUM!

Provided by Gina

Categories Appetizer Lunch

Total Time 30 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 1/3 cups cooked short-grain brown rice (from 1/2 cup uncooked)
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 Furikake (such as Eden Shake or use sesame seeds)
4 teaspoons reduced-sodium soy sauce (or gluten-free)
4 teaspoons mayonnaise
1 teaspoon sriracha sauce

Steps:

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.

Nutrition Facts : ServingSize 1 stack, Calories 225 kcal, CarbohydrateContent 23 g, ProteinContent 10 g, FatContent 11 g, CholesterolContent 73 mg, SodiumContent 662 mg, FiberContent 4 g, SugarContent 2 g

SPICY CALIFORNIA SHRIMP STACK - SKINNYTASTE

Spicy California Shrimp Stack - Skinnytaste image

These EASY shrimp stacks will satisfy your sushi craving, and they taste SO GOOD! Layered with cucumber, avocado, shrimp and brown rice, then topped with a spicy mayo – YUM!

Provided by Gina

Categories Appetizer Lunch

Total Time 30 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 1/3 cups cooked short-grain brown rice (from 1/2 cup uncooked)
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 Furikake (such as Eden Shake or use sesame seeds)
4 teaspoons reduced-sodium soy sauce (or gluten-free)
4 teaspoons mayonnaise
1 teaspoon sriracha sauce

Steps:

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.

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