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Shkug Shrimp Grain Bowl – Cava Copycat Recipe
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Nutrition per serving
Copycat Cava Skhug Sauce
Ingredients
Ingredients to make ~2/3 cup
10 servings (1 heaping tablespoon = 1 serving)
- 1/2 cup olive oil
- 5 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon cardamom powder (OPTIONAL – it is pricey so omit if you cannot get)
- 1 large bunch cilantro with stem (~3 cups), tightly packed
- 1 cup parsley, tightly packed
- 2 serrano pepper, seeds removed (OR jalapeño)
- juice from 1 lemon
- 1 tablespoon white wine vinegar
- sea salt & pepper to taste
- red pepper flakes to taste
Steps
Step 1
Set a skillet on medium heat. Once hot, add oil, garlic, cumin, coriander and cardamom. Cook for 1 – 2 minutes until fragrant, it should NOT be bubbling. Then set aside to cool down to room temperature.
Step 2
To a food processor, add remaining ingredients and do 3 – 4 pulse blends to roughly, yet finely, chop herbs.
Step 3
Pour in the oil with the toasted seasonings and pulse blend to create a desired consistency, but do NOT pulverize.
Macros
Shrimp Grain Bowl
Ingredients
Ingredients for 2 servings
- 10oz raw jumbo shrimp, peeled and deveined
- pinch of sea salt & pepper
- 1 cup cooked brown rice (OR steamed cauliflower rice)
- 1 cup frozen peas, thawed
- 1/3 cup red onion, diced
- 2 heaping tablespoons skhug
- fresh lemon to taste
- sea salt & pepper to taste
Steps
Step 1
Season shrimp with sea salt & pepper. Set a carbon steel skillet on medium high heat. Once hot, spray with avocado oil then add the shrimp and cook through, about 6 – 8 minutes. Place the shrimp on a cutting board and chop into 1/2-inch pieces.
Step 2
Warm up the brown rice in the microwave or pot, then add to a mixing bowl, along with the shrimp and rest of the ingredients. Toss together, divide into 2 portions and enjoy!
Macros
