DSC_0220

Seared Mojito Shrimp with Scallion Lime Rice

Savory seared shrimp coated in a sweet mojito sauce served with scallion sticky rice. 
Difficulty: Easy
Time: 30-35 minutes
This dish is Gluten-Free
Calories: 483 Fat: 1g Carbs: 89g Protein: 28g

ABOUT THE DISH

Mojito is a traditional Cuban cocktail made from rum, lime juice, cane sugar and spearmint. We used inspiration from this drink to make a warm simple syrup of sugar, lime juice and mint that we cooked down to bring out all the flavors then drizzled over the seared shrimp and scallion rice.

Ingredients
Sushi rice
Red Bell Pepper
Mint
Scallion
Lime
Sugar
Gulf coast shrimp
Featured Ingredient Partners:

Cooking terms for this recipe

Bias slice Cutting or slicing on a diagonal angle
Chiffonade To finely slice vegetables or herbs. Best done by stacking the leaves and rolling, then slicing.
Garnish To add decorative or savory touches to food.

What you need

Small pot with lid

Medium pot

Large sauté pan

Cooking Instructions

DSC_1221
Step 1: COOK THE RICE

Read through entire recipe before getting started. Rinse the sushi rice under cool running water to remove excess starch from the grain. In a small pot with a lid, add the rice and 1.25 cups of water. Bring to a boil, reduce to a simmer, cover and cook for 15-20 minutes until all of the water has been absorbed and rice is soft. While the rice is cooking start the mise en place, step #3.

DSC_0207
Step 2: MISE EN PLACE

Wash and dry all produce. Remove stem and seeds from red bell pepper and dice. Remove root from spring onion and bias slice. Remove mint leaves from stems, stack and chiffonade. Zest lime, cut in half and juice. Remove shrimp from pack, rinse, pat dry and remove tails.

DSC_0211
Step 3: MAKE MOJITO SAUCE

In a small pot combine 1 cup of water with sugar, all lime juice, half of the lime zest and half of the mint. Bring to a boil and cook for about 8 minutes or until reduced by half, you should have about 1/2 a cup. Remove from stove. If you reduce to much just add back a little water. While the sauce is reducing move on to season the shrimp, step #4.

DSC_0213
Step 4: SEASON THE SHRIMP

In a small bowl combine 1 Tbsp. of oil with 1/2 tsp of black pepper and toss to combine.

DSC_0216
Step 5: SEAR THE SHRIMP

Heat 1 Tbsp. of oil in a medium sauté pan over medium heat. Add the shrimp, red bell pepper and half of the spring onions. Sauté for 3-4 minutes flipping shrimp half way through. Shrimp should be firm, pink, and opaque. USDA recommends cooking seafood to an internal temperature of 145ºF.

DSC_0220
Step 6: PLATE YOUR DISH

Divide the rice between two bowls top with the seared shrimp and vegetables. Divide the mojito sauce between each bowl. Garnish with the remaining lime zest and remaining spring onions.Divide the rice between two bowls top with the seared shrimp and vegetables. Divide the mojito sauce between each bowl. Garnish with the remaining lime zest and remaining spring onions.