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.
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.
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.
I’ve been loving nutmeg lately so I decided to make it the star of the show. If nutmeg isn’t your thing, you can add cardamom or cinnamon to the filling. I’ve made it with some black pepper in the crust and enjoyed that too. Choose your own adventure!
You could just as easily throw the all the contents into the food processor to make this a puréed pesto. I do it in batches because I like having a more control over the size of each component. It’s a little more work but the end result is a more textured pesto that holds up to pasta, fish or chicken.
I love cold food on a hot hot summer day. Prepare it in the morning, go to the beach, come home, season and enjoy. Fast, easy and super refreshing.
This one is a family favorite! Often requested on birthdays and holidays.
Makes 2 – 9” pie or tart doughs