Shrimp bowls in a green goddess mood
Fifteen minutes, one pan and a dressing with enough body to stay put.
At a Glance
Story
Stir a thin herb dressing into something thick before it goes near the bowl. Green goddess on its own runs straight off warm rice and gathers in a puddle at the bottom; stirred into labneh it has enough body to sit where you put it and coat the grains instead. The flavor is identical. The difference is entirely whether you taste it in every bite or only the last one.
Ingredients
- 10 oz shrimppeeled and deveined
- 8 ½ oz cooked brown ricea pouch or last night's
- 4 oz sweet peppershalved and thinly sliced
- 3 oz fire-roasted cornfrozen is right
- ¼ cup labneh
- 3 tbsp green goddess dressingshop-bought is fine here
- 1 ½ oz fetacrumbled
- ½ tsp smoked paprika
- ½ tsp garlic powder
- mint leavestorn, to finish
- olive oilsalt, pepper
Method
The kind of dinner that happens because the rice was already cooked. Read the whole thing first, it moves quickly once the pan is hot.
- Stir the labneh and the green goddess dressing together in a small bowl. Season and set aside.
- Warm a good drizzle of olive oil in a large nonstick pan over medium-high. Peppers and corn, seasoned, 2 to 3 minutes, until they soften.
- Knead the rice pouch to loosen the grains, add it with a splash of water and cook another 1 to 2 minutes, breaking it up with a spoon. Tip into bowls and cover. Wipe the pan out.
- Pat the shrimp very dry, toss with the smoked paprika, garlic powder, salt and pepper. Same pan, more oil, medium-high, 3 to 5 minutes, until they are opaque through.
- Shrimp over the rice, the dressing spooned across, then feta and a lot of mint.
Dry shrimp is the only fussy part and it is worth the paper towel. Wet shrimp poaches itself in the pan and goes pale and sad.
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