I found the original recipe in Fine Cooking over 10 years ago, and it seems to have gone out of business during the Covid years. I tried looking it up but I could only find variations with oranges. I distinctly remember it having mango though, so here is what I've made based on memory and adjusted to my taste.
Serves 2.
Ingredients:
- 12 jumbo shrimp
- 1/4 teaspoon Hungarian Sweet Paprika
- 1 cup brown jasmine rice
- 1 avocado diced
- 1 canned whole unsweetened peach diced (or mango approximately 1 cup frozen or fresh)
- 1/8 teaspoon Kosher Salt
- olive oil
Instructions:
Cook rice per instructions on the bag. Plan for approximately 40 minutes of cooking time, I find brown rice takes longer, no need to start the rest until rice is done because it goes fast if you have all your ingredients ready.
Heat up an iron skillet, or whatever skillet you have, to medium temperature. Add a drizzle of olive oil for cooking.
Coat the shrimp in the paprika and a drizzle of olive oil.
Dice avocado and peach, combine with a drizzle of olive oil and kosher salt and set aside.
Cook the shrimp for three minutes on each side, 6-7 total.
Put brown rice in two bowls, divide the avocado/peach mixture evenly into each bowl, over the rice, then put the shrimp on top.
This also works really well with a mango, frozen or fresh but of course thaw completely, or microwave before serving so it's warm, not hot.
Edamame out of shell works well as an added protein.
No comments:
Post a Comment