Food Network Magazine - (09)September 2020

Those bagged lettuce-and-topping kits in the produce section

can be the beginning of a whole meal.

fun

cooking

SEPTEMBER 2020 ●FOOD NETWORK MAGAZINE 49

PHOTOS: ANDREW PURCELL; FOOD STYLING: CARRIE PURCELL.

SWEET-AND-SOUR

SHRIMP RICE BOWLS

Start with a

ACTIVE: 15 min I TOTAL: 15 min I SERVES: 2

1 12-to 13-ounce chopped salad kit

with sesame dressing

2 tablespoons ketchup

1 teaspoon chili-garlic sauce

4 teaspoons vegetable oil

Ph cups cooked long-grain

white rice, chilled

1 teaspoon toasted sesame oil

Kosher salt and freshly

ground pepper

8 ounces large shrimp,

peeled and deveined

1. Whisk the dressing from the salad
   kit with the ketchup and chili-garlic
   sauce in a small bowl; set aside.
   2. Heat 2 teaspoons vegetable oil in a
   large nonstick skillet over medium-high
   heat. Add the vegetables from the salad
   kit and cook, stirring, until just starting
   to soften, about 30 seconds. Add the rice,
   breaking up any large clumps, then add
   the sesame oil. Cook, stirring, until the
   rice is warmed through, 2 to 3 minutes.
   Season with salt and pepper. Divide between
   2 shallow bowls.
   3. Wipe out the skillet. Add the remaining
   2 teaspoons vegetable oil and heat over
   medium-high heat. Add the shrimp in a single
   layer and season with salt and pepper. Cook
   until lightly browned but not cooked through,
   about 1 minute per side. Add the dressing
   mixture and simmer, stirring, until t he shrimp
   is cooked through, about 30 seconds, thinning
   with water, if needed. Spoon over the rice
   mixture and sprinkle with the salad kit toppings.