Smokin' Maple Rice with Succulent Shrimp and Smooth and Spicy Almond Sauce
Albert Wood
Smoked Rice With Shrimp and Smooth and Spicy Almond Sauce
4
15 minutes
20 minutes
Ingredients
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- 2 cups of water
- 3 tablespoons Wood’s Smoked Maple Syrup
- 2 tablespoons fish sauce
- 1 tablespoon pepper flakes
- 1 tablespoon sesame oil
- 1 ½ cups rinsed long-grain rice
- Shrimp
- Veggies of choice
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- 1 ½-inch piece ginger, peeled, coarsely chopped
- 1 cup smooth almond butter
- 1 tablespoon fresh lemon juice
- 1 tablespoon Wood’s Ghosted Syrup
- 1 teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- Kosher salt, freshly ground pepper
Directions
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- Add all wet ingredients and rice to a rice cooker. Press the button to cook and let it work its magic.
- Sauté your vegetable of choice. I used peppers.
- If your shrimp is raw, steam them until pink and add them to your vegetables once they’re done to your liking. Precooked shrimp can be added to the pan once your veggies are just about ready to heat them up a bit.
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- Pulse ginger in a food processor until finely chopped.
- Add almond butter, lemon juice, Ghosted Syrup, paprika, cayenne, and ⅓ cup ice-cold water and pulse, adding more water by the tablespoonful to thin if needed, until smooth.
- Season with salt and pepper.
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When rice is done add all ingredients to a bowl and stir together. Top with Smooth and Spicy Almond Sauce!