I know. I know. I cooked shrimp like 5 minutes ago. But when the man with the dangling nose requests shrimp with green beans and rice, I obey. I jump up and down like a 5-year old girl about to pee her pants because she loves shrimp so much, then I get to cooking.
I threw the shrimp in a ziplock bag with some sriracha sauce, olive oil, minced garlic, salt and brown sugar for about an hour. The sriracha sauce will prove to be either my most genius move for a meal immediately after sinus surgery, or I’ll be speed dialing his doctor and hightailing it to the hospital with my Garbage Pale Kid of a husband. If tomorrow night’s meal is tapioca pudding, you’ll know which route the night took.
Sriracha Shrimp Over Haricot Verts and Jasmine Rice:
What it took for 2 Adults:
* 1 pound shrimp, thawed, peeled and deveined
* 2 Tbs. sriracha sauce
* 1 tsp. brown sugar
* 2 Tbs. extra virgin olive oil, divided
* 2 garlic cloves, minced
* 1/2 tsp. salt
* 2 handfuls haricot verts, or whatever kind of green bean you fancy!
* 1 Tbs. mirin (sweet rice wine)
* juice from half a lemon
* freshly ground pepper
* soy sauce for drizzling
* 1/4th cup scallions, finely sliced
* 1 cup jasmine rice
As mentioned above, marinate the shrimp in the sriracha sauce, evoo, salt, garlic and brown sugar for about an hour.
Cook rice in your rice cooker, or the conventional way if that’s what you crave.
In a medium skillet, heat 1 Tbs. evoo over medium high. Saute the green beans for a few minutes until they start to pop in color. Add the mirin and let sizzle. Add the lemon juice and take off heat. Set aside.
In same skillet, add the remaining Tbs. evoo and add shrimp. Toss them around the skillet for 2 minutes. When slightly shriveled and seared, take them off the heat.
To serve, place the green beans over the white rice and top with spicy shrimp and scallions. Drizzle with soy sauce if desired! You’ll die.