The flavor of this dish will have you making it often, not to mention how short the preparation time is. I took some shortcuts, for example, I used boil-in-a-bag rice (10-minute prep). Also, I had large shrimp on hand and used them.
INGREDIENTS
- 1/2-pound medium shrimp (peeled and cleaned)
- 1 bunch scallion, divided
- 1 medium red bell pepper
- 1 (1-inch piece) ginger, thinly sliced
- 1/2 cup Basmati Rice
- 1 cup corn (frozen, rinsed in cold water, and drained)
- 4 tablespoons White Miso (divided)
- 4 tablespoons Extra virgin olive oil (divided)
- 1 /4 teaspoon ground cayenne pepper (optional)
- 1 1.4 turmeric powder
- 5 garlic cloves, roughly chopped, 1 minced
- 1 teaspoon kosher salt (plus more for seasoning)
- 1 teaspoon granulated sugar
- pepper to taste
- 3/4 cup water
- lime wedges for serving (optional)
- freshly ground pepper
DIRECTIONS
- Place the shrimp in a large bag, add the turmeric, cayenne pepper, salt, and freshly ground black pepper. Make sure all of the shrimp is coated and set aside for 3 minutes.
- Add 2 tablespoons of the EVOO to a skillet over low heat. Add the chopped garlic cloves and cook until fragrant. Add the red bell pepper until softened.
- In a small bowl, mix 2 tablespoons of the White Mizo and sugar. Add it to the garlic and red pepper. Boil the rice in 3/4 cup of water.
- In a separate skillet, heat 2 tablespoons of EVOO, add the shrimp, and cook until pink on each side.
- Add the garlic, red pepper mix, rice, corn, 2 tablespoons of Mizo, and remaining garlic to the shrimp.
- Mix thoroughly, add the remaining scallions and the minced garlic.
- Serve with scallions and lime wedges.
Bon Appétit 😋
