Spicy Shrimp Stack Recipe 435

Steps:

• Cook rice according to directions, omitting oil. When rice is done, add rice vinegar and stir. Spread rice evenly on sheet pan to cool. Cut shrimp into 1" cubes. In another bowl combine cucumber and chives. In another small bowl combine the mayo and sirracha. Makes 4 cups. Using a 1 cup dry measuring cup (sprayed with Pam), layer 1/4 of each: cucumber mixture, avocado, shrimp and rice. Carefully invert on plate. Top with sesame seeds, soy sauce and Sirracha mayo.

Steps:

• In a 12-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp; drain. Stir in the butter, seafood seasoning, mustard, chili powder, pepper, hot sauce, basil, oregano and thyme. Cook over low heat for 5 minutes. Add garlic; cook 1 minute longer. Remove from heat and stir in shrimp., Bake, uncovered, at 375° until shrimp turn pink, 20-25 minutes, stirring twice.

Steps:

• 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.