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Spicy California Shrimp Stack Recipe

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This recipe for Spicy California Shrimp Stack is from "Camp I Do" Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/3 c. cooked short-grain brown rice (from 1/2 cup uncooked)
2 T. rice vinegar
8 oz. cooked shrimp, peeled and tails removed
1 c. diced cucumber (about 1 small)
1 tsp. chopped fresh chives
1/2 c. mashed avocado (about 1 medium)
4 tsp. Furikake (such as Eden Shake or use sesame seeds)
4 tsp. reduced-sodium soy sauce (or gluten-free)
4 tsp. mayonnaise
1 tsp. sriracha sauce
Directions:
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.

 

 

 

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