Shrimp Scampi in a Cup:
It might still be cold outside but I can feel the warmth of spring right around the corner. It’s staying light outside a little longer in the late afternoon and our trees are blooming beautifully. It’s time to start planning our vegetable garden and organizing my spring cleaning…even though I’m still finishing up some of my New Year’s cleaning projects! I’m focused on my healthy eating habits and kicking my workout into high gear. Life is good.
I wanted to serve my family something fresh and festive so I decided to make my Shrimp Scampi in a Cup. All the delicious ingredients of shrimp, brown rice, seaweed, cucumber, avocado and soy sauce served in a single serving cup is easy to hold, looks great and is tasty all at once. This recipe is perfect to serve at dinner parties or when you just want to keep it simple at home! The kids loved it and really enjoyed having their own serving cup.
Ali in the Valley
Photo by: Ali
Recipe for Shrimp Scampi in a Cup:
1 cup brown rice
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 cup halved and sliced English cucumber
1 cup cubed avocado
1 sheet nori seaweed, torn into pieces
2 green onions, sliced diagonally
2 tablespoons toasted sesame seeds (optional)
1/3 cup reduced-sodium soy sauce
1/2 teaspoon toasted sesame oil
4 tablespoons unsalted butter
3 garlic cloves, minced
1 lemon, zested and juiced
1 tablespoon of extra-virgin olive oil
1 teaspoon of Cajun seasoning
1 pound shelled and deveined large shrimp
1 tablespoon fresh parsley leaves, finely chopped
Salt and pepper to taste
MAKE THE SHRIMP: In a large deep skillet, melt 2 tablespoons butter and 1 tablespoon olive oil. Season shrimp with Cajun seasoning then add shrimp to skillet and cook over moderately high heat, stirring. Add garlic, lemon zest, lemon juice and season with salt and pepper and cook stirring, until shrimp just begin to curl, about 3 minutes. Simmer, stirring frequently, until the shrimp are cooked through and the liquid is slightly reduced, about 3 minutes. Swirl in the remaining 2 tablespoons of butter and freshly chopped parsley.
Cook rice as package directs. Divide rice among 4 cups. Layer each serving with cucumber, avocado, nori, onions, shrimp and top with parsley and soy sauce to taste.