Reheating time: 10-15 minutes
Boy, are y’all in for a treat tonight. I don’t even know where to begin. What a day. What an experience. What a time, to be alive. Some days just hit different, you know? Maybe you do, maybe you don’t. That’s okay. You’ll figure it out. Can I just take a second to talk about the WECO squad? Our. Freaking. Team. Kicks. Ass. It’s unbelievable. Every day, I find myself on the verge of tears (of joy and pride) thinking about all the amazing people that we have brought together under the WECO banner. I’m just glad that Rachel had the idea to do WECO in the first place. I think about what my life would be like if WECO hadn’t ever happened, and it’s definitely not as cool as this. Tonight’s dinner may be a repeat, but it’s never tasted so good. From the shrimp to the salsa, the fluffy rice to the crunchy bok choy- all the flavors, textures, and temperatures combine to form a masterpiece of teamwork and execution. Get in there!
For the shrimp!
Quite honestly, I’d go for the grill- between the shrimp and the bok choy, I think we’ve got reason enough to fire that puppy up. You can also just broil them, but I really think that grilling is the way to go. The trick is to heat the shrimp up very fast, with very hot, direct heat. A blowtorch would work too. For grilling, give them a quick 1-2 minute sear on each side- just to warm them up. For broiling, spread out in an even layer on a sheet tray lined with aluminum foil, and broil for 2-3 minutes till heated through. Don’t forget the salsa! It’s the best part.
For the rice:
I’m really into this rice. Subtly sweet, fluffy, and studded with herbs and sesame. The best way to heat the rice is to microwave in a casserole dish or shallow, microwave-safe tray. Empty the container of rice into a dish, place a damp paper towel on top, and microwave for 2-3 minutes till it’s nice and steamy!
For the bok choy:
This is the real deal. Super simple, just barely roasted to blister and tenderize slightly, then dressed with togarashi and fresh lime zest. I recommend grilling to get some char and blister the leaves. Same as the shrimp- just a few minutes to get some smokey flavor, and heat it through. You can also broil, with the shrimp, for about the same amount of time.
For the snap pea salad:
Shake that lime vinaigrette! It separated cause I didn’t put any mustard in the recipe, but that’s okay. It tastes really good. Toss the charred snap peas/leaves in a bowl, and dress with the lime vinaigrette! Give a season with some salt and pepper, mix it all up, and enjoy!
That’s it! Shout out to the WECO team today. Couldn’t do it without all of you!
Dinner is served, and solved. #weareweco