KISS with Kevin Shrimp & Rice Cucumber Boats with Yum Yum Sauce

Shrimp & Rice Cucumber Boats with Yum Yum Sauce

Recipe by Kevin Coleman of Bellingham SeaFeast

Ingredients

Rice

• 1 cup uncooked rice rinsed

• 1 cup water

• ½ tsp butter or olive oil 

• Dash of salt

Shrimp Boats

• 12 Icy Fresh Seafood jumbo shrimp, peeled & deveined

• 2 English cucumbers

• 1 carrot

• 1 cup of cooked rice

• 1 sheet of nori

• 1 Tbsp rice vinegar

• 1 Tbsp olive oil

• 2 Tbsp sesame teriyaki sauce

• 2 Tbsp yum yum sauce (sriracha and mayo mixture)

Directions

Marinate shrimp by adding sesame teriyaki sauce to shrimp and mixing. Place aside in the fridge for 15-30 minutes.

Prepare the rice using an Instapot. Put all the ingredients in the Instapot, seal, and push the rice button (takes about 15 minutes total). You can release the steam when your Instapot is done to help speed up the process. 

Prep shrimp boat ingredients. Rinse cucumbers and cut both ends off, then cut them in half. Spoon and de-seed them, leaving a good-sized pocket to fill. Set aside in the fridge to chill.

Using a vegetable peeler, peel ribbons from the carrots and place in a bowl. Add rice vinegar and mix. Place in fridge to chill.

On the stovetop, prepare your pan/cast iron skillet on medium-high and add olive oil.

Let your cookware get hot and add the shrimp. These do not take long to cook and you can tell they are done when they turn opaque/pink. There will also be a dark glaze that will be on the shrimp due to the sauce. Once they are done, remove them from the pan and place them on a plate. 

Construct your shrimp boats. Take the cucumbers and place nori strips in the special moat you created in the cucumber. Then add the rice, making sure to pat it in the cucumber. Next, add about three shrimp on top of each cucumber. Add carrot ribbons and drizzle with yum yum sauce.

Eat and enjoy!