What is the perfect way to spend an evening with good friends that live nearby?
A progressive dinner of course.
Two years ago we began a new tradition of a yearly progressive dinner with 3 other couples. Last year I was in charge of the “Main Course” part of the dinner. One of our friends participating that night has celiac disease so the main course needed to be quick to prepare and also gluten free.
Shrimp stacks were the perfect choice.
Not only is it quick, easy, delicious and gluten free but it also looks impressive.
Perfect for an elegant progressive dinner.
Imagine layers of sticky sushi rice, avocado, and shrimp covered in a yummy Everything Sauce.
The rice was going to take the longest to prepare and I knew I wouldn’t have time to do this during the dinner so I threw everything into a rice cooker prior to leaving and then left it on the warm setting while we were gone.
I had everything prepped as much as possible. The shrimp was peeled, tail off, and deveined. The rice was cooked and ready to be dressed up to become the traditional Japanese sticky rice and the Everything Sauce was prepared and ready to go.
All I had to do when we arrived at my house was a quick saute of the shrimp and then assemble everything. It took less than 15 minutes to put the finishing touches on the meal. Just enough time for everyone to enjoy a pre-dinner cocktail.
There are several components to this meal, so it seems like a lot of steps, but trust me when I say it comes together in a snap.
Sushi Shrimp Stacks
I tend to use a rice cooker but feel free to prepare on the stove if that’s your preference. Rinse your rice until the water runs clear.
Then, place the Calrose (sushi) rice in the rice cooker with the recommended amount of water per manufacture’s recommendations.
I used two cups of rice so I just added water up to the 2 cup line in the rice cooker. If you’re using the stove, then the measurement varies depending how firm you want your rice. In general, add 2 1/4 cups of water for every 2 cups of rice then simmer for 20 minutes.
After the rice is done cooking add 1 Tbsp rice wine vinegar, 1 Tbsp sugar, and 1/4 tsp salt. Stir until just combined. Set aside.
The Everything Sauce
In a small bowl mix together 1/4 cup mayo, 1/4 cup Greek yogurt, 1/4 cup light sour cream, 2 Tbsp water, 1 Tbsp Sriracha, 1 clove finely minced garlic, 1/2 tsp salt, and 1/2 tsp paprika. Set aside.
Add 1 Tbsp olive oil and 1 tbsp butter to a saute pan. Heat over medium heat.
Add the shrimp to the pan.
Saute the shrimp over medium to medium high heat until it turns pink and the edges brown, about 2-3 minutes each side.
Toss in 3 tablespoons Everything Sauce and sprinkle with freshly ground black pepper and salt to taste.
Using a round nonstick mold, fill with sushi rice and lightly pack. I used this cute little egg mold, but you could also use a large 28 oz can (both ends opened) and sprayed with cooking spray.
Unmold to reveal your base for the sushi stacks.
Then add the avocado slices.
…and the shrimp.
Last, drizzle additional Everything Sauce over the top.
Customize it to suit your tastes.
Not a seafood lover?
Don’t like avocado?
Try sauteed mustard greens instead. Saute them with a little lemon, cayenne pepper, and salt. Yummy.
Sushi Shrimp Stacks
- 1 avocado sliced
- 2 cups Calrose rice
- 2 1/4 cups water water (or per manufacturer recommendations if using rice cooker)
- 1 tbsp rice wine vinegar
- 1 tbsp sugar
- 1/4 tsp salt
- 1/4 cup mayo
- 1/4 cup Greek yogurt
- 1/4 cup light sour cream
- 1 tbsp sriracha
- 2 tbsp water
- 1/2 tsp salt
- 1 clove minced garlic
- 1/2 tsp paprika
- 1 tsp freshly squeezed lemon juice
Cook the rice:
- Rinse 2 cups rice until the water runs clear.
- Place rice in a rice cooker and cook according to MANUFACTURERS directions.
- If cooking rice on the stove top then add the rice and water to a medium saucepan.
- Bring to a boil and then turn down to simmer.
- Cover with lid and simmer for 20 minutes.
Make the Missouri Girl Everything Sauce.
- In a small bowl mix together mayo, Greek yogurt, sour cream, water, sriracha, garlic, salt, and paprika. Set aside.
Saute the shrimp
- In a medium saute pan, add the butter and olive oil.
- Heat over medium to medium high heat.
- Add the shrimp and saute until it turns pink, about 2-3 minutes each side.
- Salt and pepper to taste.
- Turn off the heat and add 3 Tbsp of the Everything sauce.
- Toss to coat the shrimp in the sauce.
Make the sushi rice:
- Mix together the cooked rice, rice wine vinegar, sugar and salt.
- Mix until just combined.
Assemble the Sushi Shrimp Stacks:
- Using a round mold (or large can with top and bottom removed), layer 1/2 cup of sushi rice, avocado, and shrimp.
- Drizzle with additional Everything Sauce.