Shrimp & Spicy Sesame Sauce

with Snap Peas & Carrots

Serves 2 · 25–35 minutes

seafood, rice, weeknight

Ingredients

• 10 oz tail-on shrimp (peeled & deveined)
• ½ cup long grain white rice
• 6 oz carrots
• 4 oz sugar snap peas
• 2 scallions
• 2 cloves garlic
• 1 Tbsp sesame oil
• 1 Tbsp sambal oelek
• 2 Tbsps soy glaze
• 1 tsp black & white sesame seeds
• 10 oz sustainably sourced sea scallops (with scallops)

Also: olive oil, salt, pepper

Steps

1. Prepare the ingredients

   • Wash and dry the fresh produce.
   • Thinly slice the scallions, separating the white bottoms and hollow green tops.
   • Peel and roughly chop 2 cloves of garlic.
   • Peel the carrots; thinly slice on an angle.
   • Pull off and discard the tough string that runs the length of each snap pea pod.

2. Make the garlic-scallion rice

   • Carefully rinse the rice (sifting through for any impurities). Drain thoroughly.
   • In a small pot, heat a drizzle of olive oil on medium-high until hot.
   • Add the sliced white bottoms of the scallions and half the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened.
   • Add the rice and 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high.
   • Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender.
   • Turn off the heat and fluff with a fork. Add the sliced green tops of the scallions; stir to combine.

3. Cook the vegetables

   • Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
   • Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened.
   • Add the prepared snap peas and remaining chopped garlic. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened.
   • Transfer to a bowl; cover with foil to keep warm.
   • Wipe out the pan.

4. Make the sauce

   • Meanwhile, in a bowl, combine the soy glaze, half the sesame oil, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

5. Cook the shrimp & serve your dish

   • Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper.
   • In the same pan, heat the remaining sesame oil on medium-high until hot.
   • Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through.
   • Turn off the heat.
   • Serve the garlic-scallion rice topped with the cooked vegetables and cooked shrimp. Drizzle with the sauce. Garnish with the sesame seeds.

   With scallops:

   • Pat the scallops dry with paper towels. Using your hands, remove and discard the tough side muscle from each scallop. Season with salt and pepper on both sides.
   • In the same pan, heat the remaining sesame oil on medium-high until hot.
   • Add the seasoned scallops in an even layer. Cook 3 to 4 minutes, or until browned. Flip and cook 30 seconds to 1 minute, or until lightly browned and cooked through.
   • Turn off the heat.
   • Serve the garlic-scallion rice topped with the cooked vegetables and cooked scallops. Drizzle with the sauce. Garnish with the sesame seeds.