Shrimp Bowls

Method8 steps

1. 1

   Step 1: Rinse 2 cups Basmati rice in separate water until clear, then soak in fresh water for 15–20 minutes and drain. Prepare the other ingredients while it soaks.

   Soak rice · 20 minUses 2 cups uncooked Basmati rice · Separate washing and soaking water; discard

2. 2

   Step 2: Heat 3 tbsp rice oil in a saucepan over medium-high. Cook the chopped onion for 3–4 minutes until translucent; add rice garlic (1) and ½ cup orzo and stir until lightly coloured. Stir in drained rice, juice of both rice lemons and 2 cups vegan broth. Bring to a rolling boil, reduce to low, cover and cook 15–20 minutes until absorbed and tender. If still firm, add a little hot broth and continue covered. Make dressing and salad during the covered cook.

   Covered rice cook after boiling · 20 minUses 3 tbsp rice olive oil · 1 chopped medium yellow onion · 1 minced rice garlic clove · ½ cup orzo · Same rinsed, soaked and drained rice · Juice only of both rice lemons; reserve zest of one · 2 cups vegan vegetable broth · Optional extra hot broth only if needed for fully tender rice

3. 3

   Step 3: Remove the cooked rice from heat and keep covered for 10 minutes. Stir in the rice parsley, 1 tsp dried dill and reserved zest of one rice lemon; season with its separate salt to taste. Keep warm for assembly.

   Covered rice rest · 10 minUses Same fully cooked lemon–orzo rice · Large handful chopped rice parsley · 1 tsp dried rice dill · Reserved zest only of one of the same rice lemons · Separate rice salt to taste

4. 4

   Step 4: Blend dressing parsley (1½ cups), chosen cilantro OR basil (1½ cups), fresh dill (½ cup), green onion (1) and dressing garlic (2) in a food processor with a pinch of dressing salt and optional red flakes. Add ½ cup tahini and juice of the two dressing lemons; blend and scrape down. Drizzle in some of the available ¼–1 cup water until smooth and pourable. Keep covered in the refrigerator until serving.

   Uses 1½ cups packed dressing parsley · 1½ cups packed dressing cilantro OR basil · ½ cup fresh dressing dill · 1 chopped dressing green onion · 2 roughly chopped dressing garlic cloves · Separate dressing salt to taste · Optional red flakes to taste · ½ cup plain sesame tahini

5. 5

   Step 5: Chop the avocado (1), 2 cucumbers, 2 tomatoes and chosen 1–2 shallots. Remove stems and chop the salad cilantro bunch, keeping a little aside for final garnish. Combine the drained (1), rinsed can of chosen black OR kidney beans with the vegetables and most cilantro. Season with ½ tsp each paprika and cumin (½ tsp), about ½ tsp each salad salt and black pepper (About ½ tsp), juice of the salad lemon and an unmeasured salad-oil drizzle. Toss and let the flavours meld.

   Uses 1 drained, rinsed 15 oz net can black OR kidney beans · 1 chopped avocado · 2 chopped Persian cucumbers · 2 chopped Roma tomatoes · 1–2 chopped shallots · Chop the whole salad cilantro bunch; reserve some garnish · ½ tsp salad paprika, half the shared teaspoon · ½ tsp salad cumin, half the shared teaspoon

6. 6

   Step 6: Pat the peeled, deveined and thawed 1–1½ lb raw shrimp dry. Season with shrimp salt and black pepper as needed, 1½ tsp dried Greek oregano and the remaining ½ tsp each paprika and cumin.

   Uses 1–1½ lb raw prepared shrimp · Separate shrimp salt as needed · Separate shrimp black pepper as needed · 1½ tsp dried Greek oregano · Remaining ½ tsp shrimp paprika · Remaining ½ tsp shrimp cumin

7. 7

   Step 7: Heat about 2 tbsp shrimp oil in a large nonstick skillet over medium. When shimmering, add the seasoned shrimp and their 2 minced garlic cloves. Toss regularly for about 2–4 minutes, depending on size, continuing until pink, firm, opaque and cooked through.

   Cook shrimp until opaque · 3 minUses About 2 tbsp shrimp olive oil · Same seasoned raw shrimp · 2 minced shrimp garlic cloves

8. 8

   Step 8: Portion the prepared lemon–orzo rice, bean salad and cooked shrimp among four bowls. Drizzle with prepared vegan green goddess dressing to taste, passing extra dressing separately. Scatter over the reserved salad cilantro and serve promptly. Use only the rice and dressing needed for the bowls: their linked source batches may leave surplus. Promptly refrigerate unused rice and dressing separately; no extra batch is required.

   Uses Prepared lemon–orzo rice, portion as desired; reserve excess · Prepared bean and vegetable salad · Fully cooked garlicky shrimp · Prepared vegan green goddess dressing to taste; reserve excess · Reserved chopped salad cilantro garnish