Weeknight Shorts: Taste the Rainbow

Last time, we talked about pickled mushrooms and this time I'm sharing a great way to incorporate them into what I think is one of the prettiest meals I make. Rice bowls give you a foundation of hot or chilled rice in the bottom of a bowl that acts as the artist's palette for your beautiful meal. Of course, making it delicious and healthy also matters, but that is easy when you have fresh produce and tender shrimp on hand!

As is often the case, the particular ingredients in this dish can be tweaked to suit what you have on hand. I like to favor a lot of color, obviously, but things like yellow squash, carrots, radishes, green onions, and more can work their way into this meal or replace other ingredients altogether. You could even choose something other than shrimp, but I really love how very quickly the shrimp cooks, making this a simple and quick meal that can be made in the middle of the week if you'd like.

This really is a meal on its own. Pour yourself a cool beverage and call it dinner. And, because you used the same skillet to cook everything, you won't even have a lot of dishes to do when it's all done, making this a recipe you will want to work into your regular menu rotation. Enjoy!

Rainbow Shrimp Bowl

  • 3 c. hot cooked rice
  • 1 T. peanut oil
  • 8 oz. asparagus, trimmed and cut into bite-sized pieces
  • 1 medium zucchini, halved and sliced into bite-sized pieces
  • 1 red pepper, cored and sliced into strips
  • 10 oz. greens*
  • 1 lb. large shrimp, peeled and deveined
  • 1 tsp. lemon-garlic pepper
  • 1 T. butter
  • Pickled mushrooms or other pickled condiment
  • Black sesame seeds, optional

Get your rice cooking before you proceed with the rest of the meal.

While the rice cooks, heat the peanut oil in a large nonstick skillet over medium-high heat. Add the asparagus and stir-fry until crisp-tender. Remove to a container (a large, flat container or one with separate sections works very well for this) and set aside. Do the same thing with the zucchini, red pepper, and greens.

Add the shrimp to the nonstick skillet and sprinkle with the seasoning. When one side is pink, flip them carefully and add the butter to the pan. Stir-fry lightly and remove the skillet from the heat.

When the rice is done, add one cup to each of three serving bowls. Arrange the vegetables, shrimp, and pickled mushrooms over the top of the rice. Sprinkle with black sesame seeds if desired. Serve immediately.

*Note: I used nettles and chopped ramps, but kale, spinach, or any other hearty green that's good for sautéing is what you're looking for.

  • Yields: 3 servings
  • Preparation Time: About 20 minutes

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