Name: "Shrimp Dumpling" Rice Bowl with Pickled Veggies, Lettuce & Peanuts
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ heads butter (Boston) lettuce; 6 medium carrots; 710 ml chicken or vegetable broth; 1 ½ English cucumbers; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 1 ½ cups jasmine rice; ¾ cup peanuts, roasted unsalted; 1.02 kg raw peeled shrimp, fresh or frozen; brown sugar; chili-garlic sauce; rice vinegar; sesame seeds; soy sauce; toasted sesame oil

"Shrimp Dumpling" Rice Bowl with Pickled Veggies, Lettuce & Peanuts"Shrimp Dumpling" Rice Bowl with Pickled Veggies, Lettuce & Peanuts — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ heads butter (Boston) lettuce

6 medium carrots

710 ml chicken or vegetable broth

1 ½ English cucumbers

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

1 ½ cups jasmine rice

¾ cup peanuts, roasted unsalted

1.02 kg raw peeled shrimp, fresh or frozen

brown sugar

chili-garlic sauce

rice vinegar

sesame seeds

soy sauce

toasted sesame oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Place vinegar and sugar in a large bowl; whisk to combine the pickling liquid.

Trim, peel, and coarsely grate carrots; trim and cut cucumbers into matchsticks. Add both to the bowl with the pickling liquid, toss to combine, and set aside.

Trim and cut green onions crosswise into ¼-inch pieces; place in a small bowl.

Peel and mince ginger and garlic; add both to the bowl with the green onion, along with soy sauce, vinegar, sugar, oil, and chili-garlic sauce. Whisk to combine the dumpling sauce.

Roughly chop shrimp and place in another large bowl. Spoon ⅓ of the dumpling sauce over the shrimp, stir to combine, and set aside. (Reserve remaining sauce for serving.)

Preheat a large skillet over medium heat.

Once the skillet is hot, add oil and swirl to coat the bottom; add shrimp and sauce. Cook, stirring occasionally, until cooked through, 3-4 minutes. Remove from heat.

Meanwhile, using a clean cutting board, roughly chop peanuts.

Chop or tear lettuce into bite-sized pieces.

When the rice is done, add oil, vinegar, and sesame seeds; stir to combine.

Divide rice, shrimp, pickled veggies, and lettuce between bowls. Top with peanuts and serve with reserved dumpling sauce on the side. Enjoy!

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