Big Bowls Singapore Chili Shrimp And Rice Recipes

CARIBBEAN SHRIMP & RICE BOWL

Steps:

• For avocado cream, mash avocado with sour cream and salt until smooth. In a small saucepan, combine beans, pineapple, mango and salsa; heat through, stirring occasionally. Prepare rice according to package directions., Toss shrimp with jerk seasoning. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes., Divide rice and bean mixture among four bowls. Top with shrimp and green onions. Serve with avocado cream and, if desired, lime wedges.

BIG BOWL'S SINGAPORE CHILI SHRIMP AND RICE

Steps:

• 1. For sauce: heat oil in large skillet over medium heat. Add ginger cook 20 seconds. Add tomatoes; heat to a simmer. Cook sauce until thickened, about 10 minutes. Add sugar, soy sauce, chili paste and salt. Cook to blend flavors, 1-2 min. Set aside.(refrigerate excess sauce for other uses.) 2. For shrimp, heat peanut oil in medium skillet over medium heat. Add shrimp, cook 20 seconds. Add ginger and garlic; cook 15-20 seconds. Add ¾ cup chili sauce, simmer until shrimp are just cooked, about 2-3 minutes. 3. Pour shrimp mixture over cooked rice in large serving bowl. Garnish with Bok choy, cilantro, sesame oil and lime.