This post is sponsored by American Family Insurance. All opinions are my own.
Shrimp scampi and sushi sounds fancy, doesn’t it? Well, it did to me until I discovered the truth: Scampi and sushi are easy to make! Admittedly, they are not the masterpieces made by master chefs Lidia Bastianich and Jiro Ono-sama. But the Ninja Baker’s scampi and sushi are pretty enough and plenty tasty.
Baby Roma tomatoes crown shrimp scampi.
Shrimp are admittedly pricey for many families. However, if you make scampi you can stretch your treasured purchase into two meals. With the leftovers of the Italian-American born scampi, you can create Japanese sired shrimp sushi. Toss in a rainbow of veggies with the shrimp; even fussy eaters will fill themselves on greens and good-for-you stuff. After all the scampi base starts with a base of olive oil, butter, garlic and onions. Who can resist that flavor combo? Plus, if you serve scampi over steaming rice, the olive oil and butter also gently coats the grains.
Shrimp sushi made from leftover scampi.
Both the rice and scampi shrimp and vegetables can be used the next day for sushi. Although the buttery, olive oil grains are tasty, I was compelled to stay true to traditional sushi roll making. So, I sprinkled in rice vinegar, sugar and salt. My fantabulous cooking friend, Takako-san recommends for every 1 cup of rice, 1 tablespoon rice vinegar, ¾ tablespoon sugar and ½ teaspoon of salt. The butter in the scampi rice already makes it sweet, so I added only ¾ teaspoon sugar. As in all cooking, season to make your own taste buds smile.
The white wine provides a symphony of sweetness that combines well with the shrimp. Alcohol content does reduce when cooking. But, if you do have concerns, use white grape juice with a squeeze of lemon as a substitute.
Also, fiery red pepper flakes add heat to the scampi. However, if you and your family prefer tear-watering spices, add more.
- 2 tablespoons olive oil
- 4 tablespoons butter
- ½ cup baby Roma tomatoes
- ½ of a large yellow pepper, sliced thin
- 6 scallions, finely chopped
- 1 tablespoon minced garlic
- ½ teaspoon red pepper flakes
- 1 pound shelled, deveined, pre-cooked shrimp
- ½ cup white wine
- 2 tablespoons dried parsley flakes
- 2 or 3 sprinkles of Kosher salt
- A dash or 2 of black pepper
- Steamed rice
- On the stovetop, in a large skillet melt the butter with the oil.
- Add the tomatoes, sliced peppers, scallions, and garlic, red pepper flakes. Stir well until all the ingredients are combined.
- Add the shrimp, wine and parsley flakes. Sauté for 2 to 3 minutes.
- Sprinkle salt and pepper to taste.
- Serve over hot rice.
Here’s the sushi how-to:
As pictured, on a plastic wrap covered bamboo sushi mat, spread rice on top of dried seawood (nori) at the top of the mat. Scatter shrimp and veggies from the scampi recipe onto the rice.
Wrapping your sushi in soy paper is a great alternative to dried seaweed.
Roll and press into a log.
With a gentle pressure, roll from the top of the sushi mat.
Cut into little sushi.
Scrumptious shrimp sushi!
Other yummy sushi roll fillers and budget stretchers are leftover Sunday Supper meals such as Gomoku Treasure Rice and Quick ‘n Easy Asian-Style Quinoa. What's your favorite filling for a sushi roll? By the way, if you happen to have a few extra shrimp, you can always make shrimp curry. And then make curry shrimp sushi from those leftovers!
My guess it that you also have a creative way to use leftovers. Or a dish that your family repeatedly requests. American Family Insurance is offering an opportunity to publish your recipe in an e-book along with $100 Williams-Sonoma gift certificates. They are encouraging families to gather together for meals with a Back to the Table campaign. Perhaps your winning recipe will be the one to draw a family back to the dinner table.
American Family Insurance is having a “Share Your Recipe” sweepstakes for 6 weeks with a weekly prize is a $100 Williams-Sonoma gift card plus a grand prize of a $500 Williams-Sonoma gift card. For details visit: https://contests.amfam.com/familydinnertable/
For more delicious ways to eat up those leftovers, scroll down to see recipes from other members of the #SundaySupper family:
- Apple Cider Braised Pork Roast by Magnolia Days
- Bacon Cheeseburger Meatloaf by girlichef
- Baked Barbecue Chicken by Alida's Kitchen
- Brined and Roasted Turkey by Growin Up Gabel
- Chicken Cacciatore by Cindy's Recipes and Writings
- Cider Braised Pork Belly by The Girl In The Little Red Kitchen
- Classic Spaghetti and Meatballs with Homemade Tomato Sauce by Neighborfood
- Coffee Rubbed Ham by Curious Cuisiniere
- Glazed Ham with Bonus Recipe: Scalloped Potatoes & Ham by The Foodie Army Wife
- Herb Crusted Roast Beef by Crazy Foodie Stunts
- Herbed Pork Loin on Spaetzle by The Not So Cheesy Kitchen
- Picadillo-Stuffed Chiles Rellenos by Foxes Love Lemons
- Pork Tinga by Juanita's Cocina
- Roast Psycho Chicken by That Skinny Chick Can Bake
- Roasted Chicken with Potatoes and Vegetables by Hezzi-D's Books and Cooks
- Shrimp Scampi & Sushi by NinjaBaking.com
- Slow Cooker Barbecue Chicken by In The Kitchen With KP
- Slow-Cooker BBQ-Rubbed Turkey Breast by Cupcakes & Kale Chips
- Spicy Turkey Meatloaf by Runner's Tales
- Sunday Supper Spicy Portuguese Pulled Pork by Family Foodie
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.
Wishing you dishes and conversations with family and friends that warm your heart – and tummy!
The Ninja Baker
© ™ Watkinson 2012
The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.