It was really hard for me to not turn tonight’s dinner into tacos. As we conceptualized it, I kept thinking tortillas…tortillas… tortillas… However, when the whole thing came together, I was glad that we did it this way. Things that are so light and delicate, like the squash and the salsa verde shrimp, hold up much better when enjoyed as components as a dish. It’s easy to jam anything between a tortilla and call it a taco. However, when you enjoy every component individually, and then together as a whole, it really sings. Citrusy shrimp tossed in salsa verde, aromatic rice, roasted squash with pickled onions and cotija cheese… hope there’s some left over for me. Probably not, but a guy can dream, right? Anyway, I’ll let you see for yourself. Get in there!
For the salsa verde shrimp:
Set your oven to high broil. On a sheet tray lined with tinfoil, lay out the shrimp in an even layer. Broil for 2-3 minutes, until heated through. Once the shrimp comes out, toss them a bowl and dress them with the salsa verde. Plate up on top of the rice, and be generous with the salsa 🙂
For the zucchini + squash:
Best way to warm this up is to broil it with the shrimp. You want to get some caramelization on there. Should take 4-5 minutes depending on the strength of your oven, so check it and give it a stir halfway.
For the rice:
In a saucepot with a lid, bring a few tablespoons of water to a simmer. Add the rice, stir it up to break apart and clumps, and pop a lid on there. Turn the heat low, and let the rice steam for a few minutes till it’s nice and hot.
To plate:
In a shallow, wide bowl, start with the rice and zucchini. Make a nice bed for your shrimp to settle upon! Plate up the shrimp and salsa, and top with some pineapple pico de gallo. I like the juices from the salsa a LOT. You can either drizzle them on top of your bowl, or, make yourself a mezcal cocktail with the leftover juices. That’s my favorite move.
If you got a chickpea + lentil bowl:
I like to present two options for these bowls- hot or cold! I personally enjoy them cold, but if you’d like, pop the whole thing in the microwave for a minute or to take the chill off. This bowl is a lovely mix of hearty legumes dressed with preserved lemon oil, crunchy arugula, roasted squash, and pepitas. Sure to satisfy your craving for sustenance, while giving your body the protein and nutrients it needs to be the best it can be 🙂
