Recipes
Spicy Shrimp Stir-Fry Rice (Berbere Edition)
Author:
Kate Gallo
Servings
2-3
Prep Time
2 hours
Cook Time
40 minutes
"As someone who lives an active lifestyle, my approach to cooking is simple: I want food that is healthy, satisfying, and full of flavor. Using high-quality ingredients — and especially high-quality spices — makes a huge difference. Many commercial spice mixes today contain high levels of salt, which can overwhelm a dish rather than enhance it. This recipe is my healthier and more flavorful version of stir-fry rice. Instead of butter, I use extra virgin olive oil, and the dish becomes incredibly aromatic thanks to Burlap & Barrel spices. The goal is a flavorful, fragrant dish that is not overly salty. I also think Berbere is a wonderful spice blend to experiment with when making coconut milk–based curries. It’s very aromatic and can add interesting depth to red curry–style dishes as well."
Ingredients
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1 cup basmati rice
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1 lb raw Argentine red shrimp, peeled, deveined, tail off (thawed)
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2 cups organic unsalted chicken bone broth
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5 Tbsp extra virgin olive oil
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½ Tbsp Berbere
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Purple Stripe Garlic, to taste
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Purple Shallot Powder, to taste
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Oregano Flower Buds, to taste
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2 tsp Sazón, or to taste
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A pinch of Wind-Blown Sea Salt
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4 Tbsp Organic Classic Sriracha Marinade & Sauce (recommend Big Tree Farms) or sub 4 Tbsp coconut aminos + ½ tsp California Heat blend
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1 lb stir-fry vegetable mix (broccoli, Italian green beans, carrots, baby corn cobs, water chestnuts, red pepper)
Directions
Cook the Rice
Add the rice to a rice cooker with: 1 cup basmati rice, 1 ½ cups chicken bone broth, a pinch of salt, 1 tablespoon extra-virgin olive oil, and about 2 teaspoons of Sazón seasoning (or more depending on taste). Cook the rice as usual in the rice cooker.
Marinate the Shrimp (at least 2 hours before cooking)
In a bowl, season the thawed shrimp with: ½ tablespoon Berbere spice (or more) and 4 tablespoons sriracha marinade sauce (at least). Mix well, cover, and let the shrimp marinate in the refrigerator for at least 2 hours.
Cook the Vegetables
In a large skillet or wok: add 4 tablespoons extra virgin olive oil and the frozen stir-fry vegetable mix. Pour in ½ cup bone broth. Cook over medium heat until the vegetables soften. Season with: Purple Stripe Garlic, Purple Shallot Powder, Oregano Flower Buds, and a pinch of salt. Stir occasionally until the vegetables are tender.
Cook the Shrimp
When the rice is about 8 minutes away from finishing, move the vegetables slightly to the side of the pan. Add the marinated shrimp to the skillet and sauté them. Once the shrimp start to cook on the outside, mix them together with the vegetables. Cover the pan and cook for about 10 minutes, being careful not to overcook the shrimp.
Combine Everything
Once the rice is fully cooked, add it to the pan with the shrimp and vegetables. Mix everything together well. Serve hot. Result: A healthy, flavorful spicy shrimp stir-fry rice with bold spices & protein-packed!