Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’ve made it here and aren’t yet a subscriber, come join! You can expect recipes in your inbox every Tuesday, and paid subscribers receive even more every Thursday! You can also try a week for free!
I am in need of a break, and this weekend, I am getting one. Grant and I are off to Ojai to go on a camping trip with a group of our friends for our joint bachelor (ette). We rented out a huge private campsite, and I’m looking forward to going off the grid and spending time with our favorite people!
Other tidbits in my life: I am trying to make loquat jam using the (explosive amount) of fruit from our tree and realizing that jam isn’t so easy. However, after two attempts, I am determined to make things work and I am going to soldier on, mainly because I can’t stop dreaming about a piece of toast with ricotta and jam.
Our house is coming along, and I am absolutely obsessed with where we live and our neighborhood. However, it has felt stagnant the past couple weeks as I’m buried in work and last-minute wedding tasks. I will probably be taking about 3 weeks off around my wedding, so I’m trying hard to work ahead!! I am a bit overwhelmed haha, but very happy and grateful simultaneously.
My brain feels a bit fried right now (I know, it’s only Tuesday, forgive me), so I’m going to forego the chit chat, and we can jump right into this fun recipe!
I’m not sure who is the inventor of the sushi stack, but I think it’s safe to say that it’s related very closely to the California Roll, an LA invention with its roots in Japanese cuisine. Most sushi stacks have rice in them, and some use salmon or tuna instead of shrimp. etc. I got the idea to use a tomato base in place of rice from Homemade Interest, but I also mixed in some cucumber for more texture and flavor!
I bought these metal food rings to help form my stacks, but I’ve seen others use measuring cups, but you have to flip it upside down to get your stack out that way.
Spicy Shrimp Stack
Ingredients (serves 2)
1 lb shrimp, devined and tails removed
1 tbsp olive oil
1 1/2 tbsp kewpie mayo
1 1/2 tbsp sriracha or other hot sauce
1 scallion, finely chopped
1 roma tomato, finely chopped (about 1/2 cup)
1 small Persian cucumber, finely chopped (about 1/4 cup)
2 tbsp finely chopped red onion
1 tbsp roughly chopped cilantro
1/2 tbsp sesame oil
1 avocado, diced
Sesame seeds, to top
1. Heat olive oil in a large pan on medium heat. Add the shrimp, and cook for about 2-4 minutes on each side until shrimp turns pink and is cooked all the way through. When shrimp is done cooking, transfer to a bowl, and let cool.
2. Chop up the shrimp, and then mix in the mayo, sriracha, and scallion.
3. In a separate medium bowl, mix together the tomato, cucumber, red onion, cilantro, sesame oil, and a squeeze of lime.
4. In a separate small bowl, add the diced avocado and a squeeze of lime, and lightly mash with a fork, leaving some chunks.
5. Add your food rings to a plate (use two for 2 portions, or use a “1 cup” measuring cup and do one at a time) and add the mashed avocado to the bottom layer. Press down firmly on the top. Then add the spicy shrimp, and press down again. Repeat with the tomato layer. Gently remove the ring, and top with a sprinkle of sesame seeds.
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IN CASE YOU MISSED IT!
Last week, paid subscribers got a recipe for Mushroom Pesto Baked Eggs! It’s basically another two-for-one: a pesto recipe and a breakfast dish!
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