Smokin' Maple Rice with Succulent Shrimp and Smooth and Spicy Almond Sauce
Albert Wood
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Smokin' Maple Rice with Succulent Shrimp and Smooth and Spicy Almond Sauce is a testament to the magic that happens when vibrant ingredients meet Wood's Smoked and Ghosted Vermont Maple Syrup. Quick and crazy easy, this dish is an experience in itself, inviting you to savor every bite and relish the intricate dance of flavors. Enjoy this culinary masterpiece with a smile, knowing that you've just created something great without wasting a bunch of time. It's fresh, it's savory, and smoother than grandma's gravy!
Smoked Rice With Shrimp and Smooth and Spicy Almond Sauce
Add all wet ingredients and rice to a rice cooker. Press the button to cook and let it work its magic.
Sauté your vegetable of choice. I used peppers.
If your shrimp is raw, steam them until pink and add them to your vegetables once they’re done to your liking. Precooked shrimp can be added to the pan once your veggies are just about ready to heat them up a bit.
Smooth and Spicy Almond Sauce —
Pulse ginger in a food processor until finely chopped.
Add almond butter, lemon juice, Ghosted Syrup, paprika, cayenne, and ⅓ cup ice-cold water and pulse, adding more water by the tablespoonful to thin if needed, until smooth.
Season with salt and pepper.
The Build —
When rice is done add all ingredients to a bowl and stir together. Top with Smooth and Spicy Almond Sauce!
Recipe Note
Almond sauce can be made 3 days ahead; cover and chill. Bring to room temperature before using.
