Big Bowls Singapore Chili Shrimp And Rice Recipes

BIG BOWL CHILI

Steps:

• Place oil in large Dutch oven over low heat. Add onion, red peppers, and garlic and wilt about 5 minutes. Remove vegetables and set aside.
• Raise heat to medium and in small batches brown beef seasoned with salt and pepper.
• Return wilted vegetables to pot. Add tomatoes, paste, broth, wine, chili powder, cumin, basil, oregano, salt and pepper. Cook partially covered 1 1/2 hours over medium-low heat. Cook uncovered 15 minutes. Adjust seasonings to taste. Remove from heat and add parsley.
• Serve over rice with options to add scallions, sour cream and cheese.

ASIAN SHRIMP RICE BOWL

Steps:

• Whisk soy sauce, hoisin sauce, honey, chili paste, and orange marmalade together in a small bowl. Stir shrimp into the marinade; refrigerate for one hour.
• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Heat oil in a large skillet or wok. Cook the orange pepper, red pepper, sugar snap peas, and onion in hot oil until they just begin to soften, 2 to 3 minutes. Toss the marinated shrimp, garlic, ginger, and sesame oil into the vegetables; continue to cook until shrimp is heated through, 2 to 3 minutes more.
• Serve over hot jasmine rice, sprinkled with sesame seeds.

CARIBBEAN SHRIMP & RICE BOWL

Steps:

• For avocado cream, mash avocado with sour cream and salt until smooth. In a small saucepan, combine beans, pineapple, mango and salsa; heat through, stirring occasionally. Prepare rice according to package directions., Toss shrimp with jerk seasoning. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes., Divide rice and bean mixture among four bowls. Top with shrimp and green onions. Serve with avocado cream and, if desired, lime wedges.

SINGAPORE SHRIMP STIR-FRY

Steps:

• Heat oil in heavy large skillet or wok over high heat. Add shrimp and stir-fry until just cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Add vegetables to skillet and stir-fry 2 minutes. Add coconut milk, soy sauce and curry paste. Boil until sauce is slightly thickened, stirring frequently, about 2 minutes. Return shrimp and any accumulated juices to skillet. Stir 30 seconds; season with salt and pepper. Transfer to bowl; sprinkle with green onions.

BIG BOWL'S SINGAPORE CHILI SHRIMP AND RICE

Steps:

• 1. For sauce: heat oil in large skillet over medium heat. Add ginger cook 20 seconds. Add tomatoes; heat to a simmer. Cook sauce until thickened, about 10 minutes. Add sugar, soy sauce, chili paste and salt. Cook to blend flavors, 1-2 min. Set aside.(refrigerate excess sauce for other uses.) 2. For shrimp, heat peanut oil in medium skillet over medium heat. Add shrimp, cook 20 seconds. Add ginger and garlic; cook 15-20 seconds. Add ¾ cup chili sauce, simmer until shrimp are just cooked, about 2-3 minutes. 3. Pour shrimp mixture over cooked rice in large serving bowl. Garnish with Bok choy, cilantro, sesame oil and lime.