Shrimp, Collard Greens, and Mushroom Rice Bowl

This is a one-bowl meal. Everything you need is in it, except maybe dessert ; ). Packed full of antioxidants, vitamins, minerals, carbohydrates, and protein. Start your day off with this, or sit down to a nice lunch. Make sure you take the time to enjoy it, chew thoroughly, savour what you are eating! Be conscious: your body and mind will thank you for it.

Ingredients (2):

  • 12 medium-sized shrimp (frozen or fresh, but do not buy precooked!)
  • Handful of dried mushrooms (any type you want)
  • 2 leaves of kale or collard greens
  • 5 pasture-raised eggs
  • EVOO
  • salt + pepper
  • garlic
  • organic cilantro
  • 1 yellow organic onion
  • 1 bay leaf (optional)
  • 1 cup organic peas (thawed or fresh)
  • sushi rice – optional. you can use pasta, steam potatoes, more veggies, or any healthy carb you can think of
Broth:
  1. Place the mushrooms, and half the onion, 3 cups of water, the shrimp shells, and bay leaf in a medium-sized pot. Bring to a boil and simmer for 5-10 minutes
  2. Strain the delicious mushroom broth and set aside
  3. Chop up the now hydrated mushrooms, we will be using those.
Rice: or pasta, or potato…
  1. Follow this recipe: at justonecookbook.
  2. Once you’ve made sushi rice a couple of times, you will not need to follow the recipe or even measure. But for now click the link  😉
Eggs + Veggies + Shrimp
  1. Cook the remaining half onion and a pinch of salt, in 1/2 tablespoon of EVOO over low heat. Stir every once in a while and make sure it doesn’t burn. Once they are caramelized and tender set aside.
  2. Sautée the kale in EVOO or your choice of vegetable oil until tender. Splash with some ACV or water if you see the greens getting dry. Once cooked, set aside.
  3. Sautée the reserved mushrooms (from the broth) with the peas. Add the eggs and scramble.
  4. Sautée the shrimp as instructed here. Don’t overcook them! Ever!
Serving: In the bowls, place the rice and top with all the delicious veggies and eggs. Top with some chopped cilantro, sriracha, salt and pepper, whatever YOU want! This dish is a bit elaborate, so share with some friends, and get them in the kitchen to help you ; ). The combination is delicious… disregard the silence when you sit down to eat, it’s a sign that everyone was hungry and is enjoying themselves. You can talk while you are cleaning up and over some dessert!

The shrimp and egg are clean sources of protein. Try to purchase wild-caught shrimp, as farmed seafood tends to be high in toxic heavy metals (the food they are fed sometimes originates from ground up chicken bones and farm animals).

No matter what you are eating, enjoy it! You deserve it ; )

Enjoy!

-Andrés

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  1. I love dishes like this, they are so densely flavoursome.

    • Nami | Just One Cookbook
    • May 31st, 2012

    Thanks for sharing my link! I think “sushi rice” brand of Japanese rice is confusing a lot of people. Sushi rice means vinegared rice, and only used for sushi. For regular steamed rice, you can check: http://justonecookbook.com/blog/how-to/how-to-make-rice/

    This looks awesome! I have some kale left in the fridge and I have shrimp. I have all the ingredients even some dried mushrooms. I probably make this today or tomorrow’s lunch. Sounds delicious!! The little runny eggs are so tempting!!

    • Thanks Nami!

      Steamed rice is so boring!! hehe

      I chose to use the sushi rice because it adds more flavour, it blends better with the other ingredients than plain rice.

      Let me know if you give it a try ; )

      Cheers,
      Andres

  2. I love rice bowls. I usually just have brown rice on hand and it works. I wish I could have something like this for lunch today!

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