Bellingham SeaFeast Recipe: Shrimp-stuffed cucumber boats

Ingredients

• 1 cup uncooked rice, rinsed

• 1 cup water

• 1/2 teaspoon butter or olive oil 

• Dash of salt

• 12 jumbo shrimp, peeled and     deveined

• 2 English cucumbers

• 1 carrot

• 1 sheet of nori

• 1 tablespoon rice vinegar

• 1 tablespoon olive oil

• 2 tablespoons sesame teriyaki sauce

• 2 tablespoons yum yum sauce (sriracha and mayo mixture)

Directions

Marinate shrimp by adding sesame teriyaki sauce to shrimp and mixing. Place aside in the fridge for 15-30 minutes.

Prepare the rice using an Instant Pot. Put all the ingredients in the Instant Pot, seal and push the rice button (takes about 15 minutes total). You can release the steam when your Instant Pot is done to help speed up the process.

Prepare shrimp boat ingredients. Rinse cucumbers and cut both ends off, then cut them in half. Spoon and de-seed them, leaving a good-sized pocket to fill. Set aside in the fridge to chill.

Using a vegetable peeler, peel ribbons from the carrots and place in a bowl. Add rice vinegar and mix. Place in fridge to chill.

On the stovetop, prepare your pan/cast iron skillet on medium-high and add olive oil.

Let your cookware get hot and add the shrimp. These do not take long to cook and you can tell they are done when they turn opaque/pink. There will be a dark glaze on the shrimp due to the sauce. Once they are done, remove them from the pan and place them on a plate.

Construct your shrimp boats. Take the cucumbers and place nori strips in the moat you created in the cucumber. Then add the rice, making sure to pat it in the cucumber. Next, add about three shrimp on top of each cucumber. Add carrot ribbons and drizzle with yum yum sauce.

Eat and enjoy!

Kevin Coleman is executive director of Bellingham SeaFeast.