Spicy Shrimp Stacks: Modified from Pinterest

When I was craving sushi like whoa, this dish totally hit the spot. The best part? Everything is cooked! ❤

Spicy Shrimp Sushi Stacks
Prep Time:10 minutes Cook Time: 20 minutes Total Time:30 minutes
Servings: 4

Spicy shrimp sushi stacks with layers of sushi rice, cucumbers and avocado in addition to the spicy shrimp!

Ingredients
For the sushi rice:
1 cup uncooked short grained rice, well rinsed <–We used brown.
2 cups water
2 tablespoon rice vinegar
1 tablespoon sugar
1 teaspoon salt

For the avocado and cucumber layer:
1 cup avocado, mashed
1 cup cucumber, diced
1 tablespoon lime juice
salt to taste

For the spicy shrimp:
1/2 pound cooked shrimp, diced
3 tablespoons mayonnaise
1 tablespoon sriracha

For the stacks:
4 teaspoons furikake

Directions
For the sushi rice:
Bring the rice and water to a boil, reduce the heat and simmer, covered, until the rice is tender and the water has been absorbed, about 20 minutes, before letting it cool for a bit.

Gently fold the mixture of the rice vinegar, sugar and salt into the rice.

For the avocado and cucumber layer:
Mix everything.
For the spicy shrimp:
Mix everything.

For the stacks:
Place the rice into the stack guides, pat down lightly, top with the avocado and cucumber mixture, followed by the shrimp mixure
Option: Change the cooked shrimp with your favourite sushi meat like raw tuna, salmon, etc.

Option: Add a layer of diced mango!
Tip: Use an empty can of soup with both ends removed to stack the layers.
Tip: Use a greased 1 cup measuring cup to stack the layers in and then flip it onto the plate.

Note: Furikake is a Japanese style rice seasoning that typically contains toasted sesame seeds, salt and shredded toasted nori.

Nutrition Facts: Calories 397, Fat 15g (Saturated 2g, Trans 0), Cholesterol 123mg, Sodium 735mg, Carbs 47g (Fiber 2g, Sugars 3g), Protein 17g

via Spicy Shrimp Sushi Stacks – Closet Cooking

You can also make this as poke if you’re hungry and don’t give an eff about presentation. It’d also be good with some smoked salmon instead of shrimp, likely. Mm. Now I’m hungry again.

Shakshuka: Modified Recipe

This dish is one of our absolute FAVORITES. It is healthy and packed with flavor in the best way. Everyone should try it at least once! 😀

INGREDIENTS
3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne, or to taste
1-2 teaspoons of chili powder
1-2 teaspoons of onion powder
1 (14-ounce) can whole plum tomatoes drained juice, coarsely chopped
2-4 Jalapenos
Bell Pepper OR can of Rotel (Level of heat is your preference)
Can of tomato paste
3 to 4 Cups of Spinach/Kale
¾ teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
6 large eggs
Chopped cilantro (for serving)
Naan (for serving)

PREPARATION
1. Heat oven to 375 degrees.

2. Heat oil in a large skillet over medium-low heat. Add onion and optional bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes.

3. Blend: Pour tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Throw it into a blender along with remaining spices, jalapenos, spinach or kale, can of rotel (drained) or bell pepper. Blend until smooth, then pour into skillet with onion and garlic.

4. Stir in cumin, paprika and cayenne.

5. Simmer until tomatoes/paste have thickened, about 10 minutes.z

6. Gently crack eggs into skillet over tomatoes. Season with salt and pepper.

7. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with naan.

You can also add goat cheese to this, and it is AMAZING.

Modified recipe from Shakshuka With Feta Recipe – NYT Cooking

Leftovers: Use as a pasta sauce over noodles of some kind or over eggs, any style.