Lime and Garlic Shrimp Street Bowl

Street Bowl Recipe

This citrus and garlic packed "almost vegetarian" street bowl.  Quick sautéed shrimp with our savory-citrusy Cilantro & Lime Pepper pair up with Barley with Shallot and Mushrooms. We added seared artichoke heart halves and steamed green beans to finish it off. Yum!

Ingredients for the Kona Shrimp:

1 lb peeled, deveined shimp

1 Tbl Cilantro & Lime Pepper

Garlic Extra Virgin Olive Oil

Thinly sliced red onion

Salt and Pepper to taste

Directions for the Kona Shrimp:

Rinse and pat dry the shrimp. Place them in a bowl and add the Cilantro & Lime Pepper. Stir to distribute the blend over the shrimp and allow to sit in the refrigerator for 10-30 minutes. Heat a large skillet over  medium high heat. Add 2 Tbl Garlic Extra Virgin Olive Oil. Add the shrimp, working in batches if necessary so as not to crowd the pan--this will depend on the size of your pan.

Saute the shrimp, turning them often, until lightly browned and cooked through. They should be opaque pink and firm to the touch--about five minutes. Adjust the heat so that the Cilantro & Lime Pepper does not scorch--this blend contains lime peel and sesame seeds which can turn bitter when scorched. If working in batches, wipe the pan out with a dry cloth or paper towel and add 2 additional Tbl of Garlic Extra Virgin Olive Oil. Continue with the remaining shrimp as described above. Add in the red onion and saute just for a minute to wilt the onion.  Remove from heat. Taste and adjust with salt and pepper if necessary--we find the Kona Blend to be very flavorful and no added seasoning is needed.

Ingredients for the Barley with Shallot & Mushrooms:

1 cup Barley, cooked according to package directions

Shallot Extra Virgin Olive Oil

1 Tbl Smoked Porcini, Shallot & Mustard Blend, plus more to taste

1/2 cup finely chopped mushrooms

Salt and Pepper to taste

1/2 cup sliced green onions

Directions for the Barley with Shallot & Mushrooms:

In a large skillet, heat the Shallot Extra Virgin Olive Oil over medium-high heat. Add the mushrooms and Smoked Porcini, Shallot & Mustard Blend. Stir and saute until most all of the liquid has evaporated from the mushrooms. They should be shiny with some moisture but there should not be any liquid pooling in the bottom of the pan. Add the barley and heat through, stirring to distribute the seasonings and mushrooms. Taste and adjust with salt, pepper and more Smoked Porcini, Shallot & Mustard Blend if desired. Garnish with sliced green onions and drizzle with Shallot Extra Virgin Olive Oil.

 What's your favorite street bowl recipe? Let us know in the comments!


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