We're doing fast we're not doing perfect this isn't perfect minute meals So today we're going to be making shrimp and crispy rice with Citrus this is a really great sort of year-round friendly quick dinner that relies on you having leftover rice if you have rice left over from ordering in last night or you made.
A double batch and you have some sitting in your fridge this is a super easy way to use that up in a delicious manner that doesn't feel like leftovers pull everything that you need and put it on your workstation before you start going so you're not like running to all the cabinets as you go that'll help you cook quickly.
So many Citrus are you ready on my mark get that go oh no okay this is a garbage Bowl you've got to have a garbage Bowl it just means everything can go in there that you are working with and you don't have to keep going back and forth to the garbage can which can really slow you down so first thing we're going to do is we're going to take one of our oranges.
We're gonna squeeze her into a bowl I'm doing this over a strainer so I can catch any seeds we're gonna wait to dress the salad at the end because you don't want it to get soggy we've got our orange juice and that plus a little bit of lime juice is going to be the base of our dressing orange juice and lime juice is like a classic combo because the.
Orange is providing more sweetness and the lime is providing more tartness so you really have a nice balance here this is a caracara orange we're gonna zest it first just a little bit of zest to provide more Citrus flavored in this recipe we're using Citrus three ways the zest the juice and the Flesh of the fruit itself.
So really Citrus forward which is great in these winter months when food has the tendency to be a bummer because there's not a lot of fun freshness that you're working with Citrus is a great cheese and then we're going to use garlic that we're going to grate right into the dressing you kind of want just this paste that whisks into the dressing and.
You get the flavor without any of the texture this is also a speed assist it can happen quite fast like near seconds we're going to add actually a little bit of Aleppo style Pepper too this is one of my faves it's just a mild chili flake I like it because it provides that flavor and it also provides nice color without making.
Anything overwhelmingly spicy we're gonna do a little bit of oil as well okay so this is our gorgeous dressing it's a little bit of salt as everything does so we're a couple minutes down our dressing's done and now we're gonna get into the prep of our other produce first thing we're going to do is to Prime our Citrus it sounds like a fancy technique.
But it's really not that hard at all you are going to Lop off both ends of your citrus and then you're going to take your knife and follow the curve of the orange or grapefruit or whatever you have around the edge to sort of like maintain the shape of the original Fruit so once you've cut the edges and now you have this like very clean round of.
Citrus where you see these lines you're just going to cut between them to get those wedges out and what you're like left with is this really gorgeous piece of fruit that has no pith no skin no nothing so this is just more of the same it's usually easier with a bigger fruit because you have a little bit more to work with so if you want to start with.
Your grapefruit that might be a good way to like get your bearings in terms of this technique so the other thing you can do here if you don't want to go as far as cutting these beautiful little wedges you can get to the point where you're cutting all the outside off and then just cut your citrus into Wheels if you want to spend a little more time you.
Can make a like cutie little suprem with your citrus if you want to go a little bit faster you can just cut your wheels or half moons and you'll get the same result so this is the other half of the orange that we have to make our juice I just don't want that bad boy going to waste so you can just do the same thing that you would on the whole orange but.
Because you already have a cut side you're just putting the cut side down and operating with that as the bottom and then I'm gonna go the easy route here trim off our top and then slice our Citrus is prepped two things down now the last move is we're going to prep the remaining salad ingredients which are red onion and an avocado and if you have.
Just a tiny onion this is a good use for that I think we'll only use about half here and then our avocado and you can really cut your avocado however you please do you like cubes do you like slices live your life she's pretty so if your avocado is ripe enough yeah you should be able to peel the skin right off and.
Then you don't have to work with like unearthing Excavating your beautiful slices from like within this cup which can be hard to do and maintain the shape we did it we did prep we're so good for this I feel like I just want to be working with my fork and shoveling this delicious meal into my mouth and I don't really want to be fussing with kale so.
I'm going to remove them before I cook the shrimp and there's a really easy way to do that you just hold the body of the shrimp in one hand and then the like little sort of connector between the top of the tail and the taily part of the tail and your other hand and pinch and pull if you know you don't want to deal with tails you can just seek out.
Peeled deveined and tail off shrimp and you can zoom right through and now you're ready to roll so what we're going to do is Pat our shrimp dry just as you would any protein you gotta Pat your protein dry because otherwise all that liquid is just going to steam in the pan if you really want a nice sear on your protein you have to make sure that it's.
Nice and dry and then we're just going to do a quick season I love to have shrimp on hand at all times in my freezer shrimp is great Frozen you really don't lose a lot of the texture or the flavor by freezing and then thawing out your shrimp and it thaws very quickly and the actual cook time is minutes like less than five minutes.
Until they're opaque and pink and curled and ready to eat so if you want a quick protein to sort of like bulk it up and make it a full dinner shrimp is absolutely the way to go we are ready prep completely complete a hundred percent so we're going to take our shrimp and we're going to take our day old rice and we're gonna head to the.
Stove so we're gonna heat our non-stick skillet over like medium high and put a little bit of oil in the pan and let that heat up because I have both rice and shrimp happening in this pan a non-stick skillet is the move and we are going to toss in our shrimp basically what we're going to do is let our shrimp.
Cook on one side for a couple of minutes so you really get a nice sear on them it has even a layer as possible you don't need to have like perfect contact with the pan for everybody but as much as you can get you can see here that it's starting to come up the sides from cooked super quickly and it's easy to overcook so do not leave this is.
Where you live right now for the next three minutes you're here oh yeah see that nice here that we've got going on here that's because we've had it dry really nicely and it's getting that nice golden Browning on it so now you're just gonna tip these bad boys around make sure both sides are getting some some pan thyme we've just been on medium high.
The whole time you want that little bit of pinkness and you want this really nice sort of Browning sear all right we're done we're going to toss them on the side plate here and then you've got this really nice sort of shrimpy oily flavor in there which we're not going to let go to waste.
Usually that would be someplace where you would build a sauce and instead we're going to use that to flavor our crispy rice so we're gonna heat our pan back up to medium high and this is our day old rice so the number one tip I have for cooking rice is cooked too much every single time always cook too much it's really nice to.
Have leftovers because rice can become so many things especially by applying a little bit of heat you can transform rice in a really delightful way so we're gonna pop that in if your rice is like in a container like this it might be all stuck together so it's good to get in there first and make sure your grains are loosened then you can Pat.
Your rice into this nice level puff and something else I like to do is just add a little bit of oil at the edges just a little bit it'll sink in from the sides and it'll help make this a nice golden brown puck you'll see in a lot of recipes for fried rice it actually calls for day-old rice because at that time that it has spent.
Sort of like chilling out and losing a little bit of its fluffy Edge is actually key to making an amazing fried rice so we're going to let this go for a couple of minutes like six ish to really provide a nice crispy layer underneath so our rice is ready if you can flip it nicely onto your plate it's worth it to try.
Oh look at that is it perfect no it's not but guess what it's exactly as crispy as we want look at that so nice and when we break it up into pieces on the plate it's going to be delicious all right we're heading back to our station and we're gonna make our salad and plate everything up can you.
Hear it it's really crispy so for our finished plate we're gonna get some of that on the bottom here and you'll see that the top layer is crispy but underneath is still fluffy and nice right and that's great because having that variety of texture makes for a lovely meal so we're at like 13 14 minutes you're in your.
Final minute here getting your dish plated we've got our crispy rice and then we're going to build ourselves our little salad we're going to use a little bit of arugula this is baby arugula it's the stuff you can find most commonly so we've got our delicious Citrus and any juices that accumulated in the bowl we're gonna throw a little bit of the.
Shrimp in here they're still warm which is delightful and they're going to take on this dressing really nicely then we're going to add some of our red onion break apart the sections now we have our delicious dressing I'm gonna pour a little bit of that over I'm gonna toss in a little bit of our arugula and then we'll toss in our avocado slices we'll.
Just very gently cause that bad boy to make sure everything gets nicely dressed add a little bit of salt to that as well so that all of the ingredients are seasoned you just don't want to break apart your avocado too much and you want to keep your arugula nice and fresh and not soggy or crushed we can just plate our salad on top of our crispy rice it's.
A delightful looking finished product that matters to me I'm going to take a little spoonful of our dressing and just do a little drizzle over the rice too so I make sure that it's all over the place and then I'm going to finish with a little bit more of our Aleppo style pepper this took 15 minutes can you believe it's so exciting and.
Delicious and wonderful and alluring and I want to dive in right now hold on um the Citrus is doing God's work here having the mixture that the caracara oranges plus the grapefruit really enlivens the whole thing but had it only been oranges throughout it would be just as delightful the shrimp is providing.
The protein and the bulk here and the crispy rice is just to me like I need one like texturally and fun interesting thing in any meal I make or else I'm bored by it and this rice is what's keeping me coming back for a bite after bite and this happens so quickly because we had the leftover rice and we had that shrimp in our freezer which you can thaw.
Really quickly and throw together this delicious dinner so 15 minute meals it's possible it can be something as elevated as this if you plan if you have a stock pantry if you help future you by putting things in the freezer and making a little extra you can have dinner in 15 minutes no problem foreign.
We learned something new every day