So while the boys in the household were having turkey burgers for dinner, I was having shrimp. Not wanting to do the same ‘ol, same ‘ol, I decided to jazz up my meal a little bit. I have seen shrimp stacks making it’s rounds on the internet but never took the time to make them. Here’s how I assembled mine:
Shrimp and Avocado Stack
1 inch ginger root, finely chopped
2 garlic cloves, finely chopped
1lb cooked shrimp, peeled and deveined, finely chopped (you will have shrimp leftover, depending on how many stacks you’re making)
1 avocado, chopped
1/2 cup red bell pepper, chopped
1/4 cup quinoa
1 tbsp olive oil
2 tbsp Tamari Soy Sauce
1 tbsp honey
Cook the quinoa according to directions.
Set a pot of water to boil. Once the water is boiling, add the shrimp for about 2 minutes – until they are pink. Next drain the shrimp and allow it to cool before peeling. (You can also buy the shrimp that is already peeled – it’s what I did).
While waiting for the water to boil and/or shrimp to cool, mix together the soy sauce and honey. Next heat the olive oil in a skillet then add the ginger and garlic to sauté. Add the soy sauce-honey mix then toss in the chopped shrimp. Cook for a few minutes until the shrimp is evenly coated. Remove from heat.
To make the stack I used my 1C measuring cup. I lightly brushed the cup with olive oil just to make sure anything didn’t stick. Stacking order: avocado, shrimp, bell pepper, quinoa. Firmly pack all ingredients into the cup. Then, I got a plate, place it over the measuring cup, flipped it over, and hoped for the best.
I also topped mine with white and black sesame seeds.
It seems like there’s several variations when it comes to what you put in your stack: shrimp, tuna, crab, mango, cucumber, tomatoes…
But what I have seen all of them have is avocado which…well, duh! It’s avocado. As I have mentioned before, I use what As always, modify it any way you want!