I am itching, craving, crawling out of my skin, ready for warmth and summer. Seattle has not gotten above 65 since last September and we have had record breaking days of rain. Yes, I know Seattle is rainy, I wasn’t delusional when I moved here. I actually don’t think it is the rain that is getting to me, its the perpetual cold. Each morning my walk to work has still been barely above 40. I am so ready Mother Nature. I have done so many sun dances! Spring has without a doubt come to Seattle. Flowers of literally every vibrant color are on each corner and green is bursting out of the trees and leaves. It is stunningly beautiful and so incredible to be reminded of the earth isn’t dormant despite staying chilled and damp. Yet all of this greenery makes me crave some sort of warmth that should be accompanying the growth. Even if the temperature just stayed above 60, I wouldn’t be aching for the warmth so much. It is 48 and rainy as I write this and it is so hard not to pour something harder into my coffee besides more coffee. A girl can only take so many baths and wear multiple layers for so long.
So I cranked up my space heater, turned on the sweet sounds of a happy classic summer-y band and made a recipe that I could imagine myself eating on a beach somewhere while I dip my toes in the sand and likely get burned by the sun I haven’t seen in over 130 days. When you listen to the Beach Boys and eat this slightly spicy Shrimp Poke bowl, you will know exactly why the two pair so well together.
There is no link to Best of The Beach Boys unfortunately. This album is one that appears to have been crafted only on vinyl. Spotify and Apple both have the Beach Boys album’s so feel free to hit random while listening and fill your house with summer sounds!
Shrimp Poke Bowl
- 1 pound of raw shrimp, deveined and peeled
- 1 tsp of Japanese Nanami Togarashi
- Sauce for the shrimp
- 3 tbsp of soy sauce*
- 1 tbsp of rice wine vinegar
- 1 tbsp of lime juice
- 1/2 thumb size of grated ginger
- 1 minced garlic clove
- 1 minced shallot
- 1 tsp sesame oil
- 1 tsp of Chinese chili oil
- Topping for poke bowl
- cooked brown rice
- quick pickled radishes (see recipe below)
- dried wakame, rehydrated per directions (or see below)
- 2 large carrots, peel and thinly sliced
- baby boy choy, thinly sliced
- quick pickled red onions (see recipe below)
- Turn on the oven broiler. Sprinkle the shrimp with nanami togarashi. Line a baking sheet with parchment paper or aluminum filed. Place wire racks/cooling racks on the baking sheet and lay the shrimp on top of the racks. Broil for 2-3 minutes per side or until pink and cooked through. (If it isn’t rainy and dreary out, feel free to grill the shrimp instead!)
- Let the shrimp cool before dicing into bite sized pieces. Mix the ingredients for the sauce, the next 8 ingredients, together. Toss with the shrimp.
- Place brown rice in a bowl. Top with desired toppings, shrimp, pickled radishes and onions, baby bok choy, carrots, wakame and chives. Enjoy!
Quick pickled radishes (and onions):
Warm 3/4 cup of rice wine vinegar in a pan with 3 tbsp of sugar, 1/2 tsp of kosher salt, 1 tsp of crushed red pepper flakes and 3/4 cup of water. Cook over medium heat until the sugar and salt are dissolved. Thinly slice or mandolin 4-6 radishes and place in a mason jar. Top with the quick pickle brine and place in the fridge, covered, to chill for at least two hours and up to two days. Thinly slice red onions and cover with the same brine.
Take 1 ounce and cover with water by about 2 inches. Let sit for at least 5 minutes and up to 15.
Feel free to use raw fish for ‘true’ poke. I chose to use shrimp here because it could be saved and transported. It made for quite a few delicious lunches at work!
*Use Tamari soy sauce to make gluten free.