I love the new trend of bowl-style meals. The idea is that there are a lot of ingredients in one bowl and a beautiful dressing unifies all the flavors. Then, all the ingredients are mixed together and eaten bite by bite, instead of remaining separate on a plate. Bowl recipes typically have lots of ingredients and taste wonderful because the ingredients are picked to complement one another with each bite. I like to top them with a protein like chicken or shrimp to make them into a complete meal.
For this bowl I start with the most common ingredient, rice. I choose jasmine rice, but a basmati or similar white rice would work well. Then, I add in the remaining ingredients and whisk together a lovely dressing. Then I add the shrimp on top, drizzle the dressing over everything and toss it all together to make a fantastic bowl that’s almost symphonic in flavor. If you don’t have shrimp then a grilled chicken would work well here.
Once you get used to these style meals, you’ll begin to know how to put them together with flavors that work well together and are surprising in nature. I think it’s easier to make one big bowl and toss everything together than trying to make lots of individual bowls. That can end up being really tedious and takes the pleasure out of making everything.
Bowls also travel well if you have to take a meal for lunch or to camp. Use a reusable container and keep it in the fridge until lunchtime. This recipe can also easily be doubled or tripled for an informal luncheon or party.
This is definitely going to be lovely recipe for you and your family this summer and fall. Enjoy the flavors and have fun getting used to making bowls for everyone.
Summer Shrimp and Mango Rice Bowl (Family Style)
This is a fun bowl meal for a family. I love to eat like this, we all scoop our own portions on our plates and enjoy the flavors we love.
Serving Size: 2-4 people
Ingredients:
1 cup cooked jasmine rice (or fragrant white rice of your choice)
1 cup Edamame
1 Mango, cut into bite-size chunks
1/2 avocado, diced
¼ cup cilantro, finely diced
2 tablespoons lime, juiced
¼ cup olive oil
1 teaspoon Salt
½ teaspoon pepper
1/2 teaspoon chili powder (optional)
1 pound cooked jumbo shrimp
Spread the rice into the bottom of a large serving bowl.
Top the rice with the edamame, mango, and diced avocado.
In a small bowl whisk the cilantro, lime juice, olive oil, salt, pepper, and chili powder and set aside.
Place the cooked shrimp on top of all the ingredients and drizzle the dressing evenly over the top.
Toss everything well and evenly distribute amongst 4 bowls to enjoy.
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.
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