Sweet Chili Shrimp & Breadcrumbs
with Bok Choy-Scallion Rice
Ingredients
- 10 oz Shrimp
- ¾ cup Long Grain White Rice
- ¼ cup Panko Breadcrumbs
- 10 oz Baby Bok Choy
- 2 Scallions
- 1 Lime
- ½ oz Salted Butter
- 3 Tbsps Sweet Chili Sauce
- 1 Tbsp Sambal Oelek
- 1 Tbsp Sesame Oil
From your pantry:
Instructions
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Cook the rice
Carefully rinse the rice (sifting through for any impurities). Wash and dry the fresh produce. Finely slice the scallions, separating the white bottoms and hollow green tops. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
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Prepare the ingredients & make the glaze
Meanwhile, cut off and discard the root ends of the bok choy; roughly chop. Halve the lime crosswise. In a bowl, combine the sweet chili sauce, the juice of 1 lime half, 1 teaspoon of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.
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Toast the breadcrumbs
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until lightly browned and toasted. Transfer to a plate. Wipe out the pan.
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Cook the bok choy & finish the rice
In the same pan, heat the sesame oil on medium-high until hot. Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened and the leaves are wilted. Turn off the heat and carefully stir in the juice of the remaining lime half. Taste, then season with salt and pepper if desired. Transfer to the pot of cooked rice; stir to combine. Cover to keep warm.
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Cook the shrimp & serve your dish
Pat the shrimp dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Add the butter and glaze (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until the shrimp are coated and cooked through. Turn off the heat. Serve the finished rice topped with the cooked shrimp (including any glaze from the pan) and toasted breadcrumbs. Garnish with the sliced green tops of the scallions. Enjoy!
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