Sweet Chili Shrimp Rice Bowl with pineapple and crispy rice noodles Chef Nigel Palmer Cook the RicePrepare the IngredientsCook the ShrimpMake the SauceFinish the Dish

Total Time: 35 minutes

Servings: 2

Price per serving: $5.59

Source: www.homechef.com


Sweet Chili Shrimp Rice Bowl
with pineapple and crispy rice noodles

Chef
Nigel Palmer



Cook the RicePrepare the IngredientsCook the ShrimpMake the SauceFinish the Dish

Ingredients

· · Info· 8oz.Shrimp· ¾cupJasmine Rice· 1Green Bell Pepper· · Info· ½oz.Crispy Rice Noodles· 1Shallot· 3oz.Pineapple Chunks· 2oz.Sweet Chili Sauce· 2tsp.Tomato Paste· · Info· 0.406fl. oz.Tamari Soy Sauce· 2Green Onions

Instructions

Step 1Step 2Step 3Before You CookStep 4Step 5Step 6Step 7Step 8Step 9Step 10Step 11Step 12If using any fresh produce, thoroughly rinse and pat dryStep 13Step 14Step 15Step 16Step 17Step 18Step 19Step 20Step 21Step 22Step 23Ingredient(s) used more than once: green beansStep 24Step 25Step 26Step 27Step 28Step 29Step 30Step 31Cooking GuidelinesStep 32To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:Step 33Step 34Step 35Steak and Pork 145° F (rest cooked meat, 3 minutes) |Step 36Step 37Step 38Seafood 145° F |Step 39Step 40Step 41Chicken 165° F |Step 42Step 43Step 44Ground Beef 160° F |Step 45Step 46Step 47Ground Turkey 165° F |Step 48Step 49Step 50Ground Pork 160° FStep 51Step 52Step 53Step 54Step 55Step 56Step 57Step 58Step 59Step 60Step 611Step 62Step 63Step 64Cook the RiceStep 65Bring a small pot with rice, a pinch of salt, and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.Step 66Remove from burner and set aside.Step 67While rice cooks, prepare ingredients.Step 68Step 69Step 70Step 71Step 72Step 73Step 742Step 75Step 76Step 77Prepare the IngredientsStep 78Stem, seed, remove ribs, and cut green bell pepper into ¼" dice.Step 79Peel and cut shallot into ¼" dice.Step 80Trim and slice white portions of green onions into ½" pieces. Thinly slice remaining green onions, keeping white and green portions separate.Step 81Pat shrimp dry.Step 82If using flank steak, separate into a single layer and pat dry. If using chicken thighs, pat dry and season all over with a pinch of salt. (Don't worry about trimming. Excess fat will render while cooking and add flavor.) Season either all over with a pinch of salt.Step 83Step 84Step 85Step 86Step 87Step 88Step 893Step 90Step 91Step 92Cook the ShrimpStep 93Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Working in batches, add shrimp to hot pan and cook on one side until browned, 2-3 minutes.Step 94Transfer to a plate. Keep pan over medium-high heat. Shrimp will finish cooking in a later step.Step 95If using chicken thighs or flank steak, follow same instructions, stirring occasionally until browned and no pink remains, 4-6 minutes.Step 96Reserve pan; no need to wipe clean.Step 97Step 98Step 99Step 100Step 101Step 102Step 1034Step 104Step 105Step 106Make the SauceStep 107Add 1 Tbsp. olive oil, shallot, green bell pepper, white portions of green onions, and pineapple to hot pan. Cover, and stir occasionally until tender, 3-4 minutes.Step 108Str in tomato paste, soy sauce, sweet chili sauce, ¼ cup water, and a pinch of pepper. Bring to a boil.Step 109Step 110Step 111Step 112Step 113Step 114Step 1155Step 116Step 117Step 118Finish the DishStep 119Once boiling, add shrimp and any accumulated juices to pan. Stir occasionally until sauce coats shrimp and shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.Step 120If using chicken thighs, follow same instructions and cook until chicken reaches a minimum internal temperature of 165 degrees, 1-2 minutes. If using flank steak, follow same instructions and cook until heated through, 1-2 minutes.Step 121Plate dish as pictured on front of card, topping rice with shrimp mixture, and garnishing with green portions of green onions and crispy rice noodles. Bon appétit!Step 122Step 123Step 124Step 125