Chicago Chef April Lee AKA The Tipsy Housewife recently challenged me along with a group of other fabulous females to create a healthier recipe using ten ingredients or less. One oil and salt did not count towards the total ingredient number.
I readily accepted the challenge, and then I thought the better of it. Considering that I’m not a food blogger and I blog about other people’s food; I wondered what I’d gotten myself into!!!
I contemplated the company I was in and the intimidation set in….I mean I was going up against bloggers named The Speedy Spatula, Bon Appeteach, and The Kitchen Wife, for goodness sake, lol. Also, The Tipsy Housewife’s recipes are amazingly delicious! When I made her lasagna soup a few months ago, my son went nuts and tried to eat the whole pot on the first night. I had to BAN him from the kitchen so that we could have leftovers for the next day!
For this competition, I knew that I had to step up to the plate (hey I did a pun!)
It took me several weeks to come up with my dish! I had so many things going through my head before I finally decided on shrimp as my protein. Shrimp should’ve been a no brainer…… I LOVE shrimp. I regularly prepare them to top my salads along with brown rice. I never get tired of that combination, so I settled on incorporating that into my dish. I could do a healthy bowl of some sort. The bean was the next challenge. I love my chickpeas, but I wanted to think a bit outside of the box. My son and I both enjoy snacking on edamame. They’re so good, and they have a good amount of protein, I knew that was the bean for me.
Next, I needed to figure out a way to include spiciness into my dish, considering I love all things spicy. The spicier the better! I admit my initial sriracha drizzle was too HOT! I’d deadened my tastebuds trying to mess around with that. There was no way anyone but me would’ve enjoyed my initial efforts. I decided to go with a chili lime hot sauce for the drizzle instead of sriracha to tone it down a bit.
The following is my completed entry. A Shrimp protein bowl with a sweet and spicy drizzle.
Click here for a link to all of the recipe entries.
Hope you enjoy!
Ingredients
- 1lb Raw Shrimp peeled and deveined
- 3 Cups cooked Brown Rice
- 1 cup shelled edamame
- 1 Bunch Broccoli, washed, dried, and cut into medium florets
- Four garlic cloves minced
- ½ cup low-sodium soy sauce
- 3 Tablespoons chili lime hot Sauce
- 2 Tablespoons Honey
- Salt
- Olive Oil
Directions
- Preheat oven to 425
- Mix Shrimp with 2 tbsp olive oil and two garlic cloves, add 1 tsp salt, cover and refrigerate for 30 minutes
- Prepare Brown Rice according to package directions. You want 3 cups of cooked rice
- Cook the edamame according to package directions.
- Wash and thoroughly dry the broccoli and red pepper. Cut the broccoli into medium florets and the red pepper into strips.
- Toss broccoli and red pepper with 2 tbsp olive oil, the remaining 2 minced garlic cloves, and a tsp of salt
- Put the vegetable on a baking sheet and put in the oven for 10 minutes or desired tenderness.
- Mix: ½ cup of low sodium soy sauce, 3 tbsp hot chili sauce, and 2 tbsp of honey in a bowl and set aside.
- Heat 2 tablespoons of olive oil in a saucepan. Lay shrimp in the pan and cook until pink and opaque; about 5 minutes. Remove and set aside
- Pour the hot sauce mixture in the saucepan the shrimp was cooked in and stir making sure to gather up the bits of garlic left over from the shrimp. Continue stirring until sauce thickens.
Filling the bowls
- Add ¾ cup of brown rice to the serving bowl
- Drizzle the desired amount of sauce over the rice.
- Line the top with roasted broccoli, red pepper, edamame, and shrimp
- Top with cilantro
- Stir & enjoy!
Optional:
You can also top with wonton chips for a little crunch
