A TASTE OF SUMMER: California Cuisine

A cool sea breeze. Summer soundtrack on repeat. Sunny days on the beach which fade into warm starry nights.

The perfect summer dish should be a reflection of the season- light, healthy, and beautifully simple.

Here at The Vogue Mermaid, we prepared one of our seasonal favorites- the Summer Shrimp Stack. A delicious blend of shrimp, cucumber, avocado, rice, and other fresh flavors.

 

731A8168© 2016 THE VOGUE MERMAID ALL RIGHTS RESERVED

Summer Shrimp Stack

Makes 4 stacks
Serving Size: 2 stacks

Ingredients:

  • 1 1/3 cups cooked white rice (from 1/2 cup uncooked)
  • 8 ounces cooked shrimp, peeled and tails removed
  • 8 ounces tempura shrimp
  • 1 cup diced cucumber
  • 1/2  cup chopped fresh chives
  • 1 cup mashed avocado (about 2 medium avocados)
  • 2 tablespoons sesame seeds
  • 4 tablespoons soy sauce
  • 4 tablespoons mayonnaise
  • Sriracha sauce (to taste)
  • Salt and pepper (to taste)

(*For a healthier option substitute brown rice instead of white, choose cooked shrimp instead of tempura, use a reduced-sodium soy sauce, and choose a low-fat mayonnaise.
*Also, if you or one of your guests happens to be vegan, simply substitute shrimp for a diced vegan crab cake, and opt for a vegan mayonnaise.)

 

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© 2016 THE VOGUE MERMAID ALL RIGHTS RESERVED

Once you have your ingredients, let’s dive in!

First, cook rice according to package directions. Let cool.

While rice is cooking, begin cutting your ingredients.
First, cut both cooked shrimp and tempura shrimp into 1-inch cubes.

Next, pare cucumber. Dice into 1/2-inch cubes. Set aside.

In a bowl, slice and mash two whole avocados. Add a dash of salt and pepper to taste.

In another small bowl, combine mayonnaise and sriracha sauce to taste.

(*Tip* The more sriracha sauce added, the spicier the dish will be. We recommend 1/2 teaspoon of sriracha for every tablespoon of mayonnaise. Remember, you can always add more spice, but you can’t take it away)
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© 2016 THE VOGUE MERMAID ALL RIGHTS RESERVED

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Once your ingredients are prepared and your rice has cooled, it’s time to create your *stacks*!

Using a 1 cup dry measuring cup, layer these ingredients in the following order:

1/4 cup of cucumber.
2 tablespoons of avocado
1/4 cup of either cooked or tempura shrimp
1/3 cup of rice
Gently press ingredients down with fingertips.

 

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© 2016 THE VOGUE MERMAID ALL RIGHTS RESERVED
Carefully flip the cup upside down to turn the stack out onto the plate.

(*Tip* if the stack doesn’t come out right away, lightly tap the bottom of the measuring cup, or run a knife along the edges of the stack)

Next, spoon a dollop of sriracha mayonnaise onto the top of your stack. Top with 1 tablespoon of fresh chives and a teaspoon of sesame seeds. Drizzle soy sauce over the top for taste.

There you have it! A healthy summer dish that is beautiful, simple, and tastes delicious.

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To complete the dish, we paired our Summer Shrimp Stacks with a simple side salad of tossed baby greens and citrus ginger sesame dressing. We also paired this with a chardonnay with tropical fruit notes. For dessert we chose a refreshing mango sorbet, perfect for those warm summer nights.

731A8142.jpg© 2016 THE VOGUE MERMAID ALL RIGHTS RESERVED

 

Bon Appétit!

xoxo

Natasha Overin

The Vogue Mermaid

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