Thai Shrimp & Edamame Grain Bowls

🥘 Ingredients

• butter
• cilantro
  ½ ounce
• cooking oil
• edamame
  8 oz
• ginger
  2 thumb
• lime
  2 unit
• microwavable grain blend
  2 unit
• mini cucumber
  2 unit
• olive oil
• peanuts
  1 oz
• pear
  2 unit
• pepper
• rice wine vinegar
  3.333 tbsp
• salt
• scallions
  4 unit
• shrimp
  20 oz
• sugar
• sweet Thai chili sauce
  2 oz
• sweet potatoes
  2 unit
• sweet soy glaze
  1/2 c

🍳 Cookware

• small bowl
• small bowl
• baking sheet
• small bowl
• small pan

1. 

   1

   Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry all produce. Trim and thinly slice mini cucumber into rounds. Quarter lime . Peel and dice sweet potatoes into ½-inch pieces. Halve, core, and dice pear into 1-inch pieces. Finely chop cilantro . Peel and finely chop ginger . Trim and thinly slice scallions , separating whites from greens. Roughly chop peanuts .

   mini cucumber: 2 unit, lime: 2 unit, sweet potatoes: 2 unit, pear: 2 unit, cilantro: ½ ounce, ginger: 2 thumb, scallions: 4 unit, peanuts: 1 oz
2. 

   2

   In a small bowl , combine rice wine vinegar , 1 TBSP hot water, 1 tsp sugar , and a pinch of salt (2 TBSP hot water and 2 tsp sugar for 4 servings). Stir in cucumber. Set aside to quick-pickle. In a separate small bowl , combine edamame , a drizzle of olive oil , juice from half the lime, and a pinch of salt. Set aside to marinate until ready to serve.

   rice wine vinegar: 3.333 tbsp, sugar, salt, edamame: 8 oz, olive oil
3. 

   3

   Toss sweet potato and pear on a baking sheet with a large drizzle of cooking oil , salt, and pepper . Roast on middle rack until browned and tender, 15-18 minutes ⏱️ 18 minutes .

   cooking oil, pepper
4. 

   4

   Meanwhile, in a third small bowl , combine sweet soy glaze , sweet Thai chili sauce , half the cilantro, 1 TBSP water (2 TBSP for 4 servings), and juice from remaining lime. Melt 1 TBSP butter (2 TBSP for 4) in a small pan over medium heat. Add ginger, scallion whites, and a pinch of salt; cook, stirring frequently, until fragrant and softened, 30-60 seconds ⏱️ 60 seconds . Stir in soy-chili sauce; remove from heat. Once sweet potato and pear are done, add to pan with sauce and toss to coat.

   sweet soy glaze: 1/2 c, sweet Thai chili sauce: 2 oz, butter
5. 

   5

   Massage microwavable grain blend in package to separate grains; partially open package. Microwave until warmed through, 1 ½-2 minutes ⏱️ 2 minutes .

   microwavable grain blend: 2 unit
6. 

   6

   Divide grain blend between bowls. Top with sweet potato and pear, pickled cucumber, and edamame. Garnish with remaining cilantro, scallion greens, and peanuts. Serve. Shellfish ( shrimp ) is fully cooked when internal temperature reaches 145 degrees.

   shrimp: 20 oz