Amelia Rampe

Food - NYC

Recipes

Garlic shrimp with chili oil and puffed rice

Garlic shrimp with chili oil and puffed rice

We ate a similar dish at ABC Cocina and knew that I had to recreate it for my daughters. If the other components are already made this dish comes together really fast. We eat these little shrimpies with our grain bowls, as a side dish or appetizer. I love to set out a big platter at gatherings and let people snack. Just increase the recipe proportions to your needs.

Star Anise Chili Oil

Star Anise Chili Oil

This chili oil is inspired by a recent trip to ABC Cocina where they served it with shrimp. When I made if for my house and the oil did not last long. We eat it with shrimp, fish, chicken, on eggs, with rice, on pizza. Things like “why don’t we always have chili oil in the house”, was said. So now we always do. It just adds a little extra something-something to whatever you’re eating.

Puffed rice

Puffed rice

I had puffed rice recently as a garnish on a crudo dish and I loved the contrast of the crisp puffed rice against the tender pieces of fish. The crispy-ness doesn’t last long so make it soon before you use it. It’s a fun way to use any leftover rice (or grains), use it on salads or in grain bowls, anytime you want a little extra crispy.

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