One Bowl Meals
Recipes for one bowl meals rely, in our opinion, on great flavors that the best foods deliver. Mix up the same bland foods in a one bowl recipe and your one bowl meal is bland. Put in fabulous ingredients like Wagyu steak, the best Louisiana white shrimp, Carolina stone ground grits or aromatic rice, or Smoking Goose Andouille and Tasso Ham and you create a masterpiece in a single serving.
Wagyu Skirt Steak and Cauliflower Rice Bowl
(Adapted From Southern Living)
- 2 1/4 cups sliced roasted red bell pepper (from jar is fine)
- 6 tablespoons chopped shallot
- 3 tablespoons seeded, chopped red Fresno chile pepper
- 3 teaspoons minced garlic
- 1 1/2 teaspoons paprika
- 3 tablespoons red wine vinegar
- 1/3 cup olive oil
- kosher salt
- 3 pound 100% Purebred Wagyu skirt steak (Find Here)
- black pepper
- 6 scallions
- 6 (1-lb.) pkg. riced cauliflower
- 3/4 cup chopped fresh flat-leaf parsley
- 6 cups arugula (about 2 oz.)
Combine roasted bell pepper, shallot, red chile pepper, garlic, paprika, 1 tablespoon of vinegar, 2 tablespoons of the oil, and 1⁄2 teaspoon of the salt in a food processor. Process until smooth
Pat steak dry; sprinkle both sides with pepper and salt. Heat 3 tablespoon of the oil in a large cast-iron skillet over high. Add steak to skillet; cook to desired degree of doneness, 3 to 4 minutes per side for medium rare. Transfer to a cutting board; let rest 10 minutes.
Chop scallions, keeping white and green parts separate. Wipe skillet clean. Heat 12 tablespoons of the oil in skillet over high. Add white scallion parts; cook, stirring often, until slightly softened, 2-4 minutes. Add riced cauliflower and remaining and 3 teaspoons salt; cook, stirring often, until cauliflower is tender, about 5-7 minutes. Remove from heat; stir in parsley.
Whisk together 3 teaspoons each of oil and vinegar in a bowl. Add arugula; toss to coat. Cut steak across the grain into thin slices.
Divide cauliflower rice evenly among 12 bowls; top with steak, arugula, and sauce. Sprinkle with green scallion parts.
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.
Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.
Spicy Shrimp and Noodle Bowl
- 3 pounds peeled and deveined large shrimp (Find Here)
- 4 1/2 cups water
- 3 cups fat-free, lower-sodium chicken broth
- 3 (8-ounce) bottles clam juice
- 6 (1/4-inch-thick) slices peeled fresh ginger
- 3 teaspoon olive oil
- 2 cups thinly sliced red bell pepper
- 3/4 cup thinly sliced yellow onion
- 3 garlic cloves, minced
- 1 1/2 cup sugar snap peas
- 6 teaspoons chili garlic sauce or 1 1/2 teaspoon crushed red pepper
- 3/4 teaspoon salt
- 9 ounces uncooked rice sticks (Swirls that are dry)
- 6 tablespoons fresh cilantro leaves
- Lime wedges
Peel and Devein shrimp:
- To peel raw shrimp, start underneath, where their legs are attached. If you like, leave the last tail segment on for looks.
- Devein by making a shallow slit down the middle of the back to expose the black intestine. ...
- Lift out the black vein with the point of a paring knife and wipe it off on a paper towel.
- Save Shells
Combine shrimp shells, water, broth, clam juice, and ginger in a saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids.
Heat olive oil in medium saucepan over medium-high heat. Add bell pepper, yellow onion, and garlic; sauté 3-5 minutes. Add reserved broth; bring to a simmer. Add shrimp, peas, chili garlic sauce, salt, and noodles; cook 5 minutes or until noodles are done. Ladle 1 1/4 cups soup into each of 12 bowls; top each serving with 1 1/2 teaspoons cilantro. Serve with lime wedges.
Shrimp-Tasso-Andouille Sausage Gumbo
From Southern Living, November 2007 Philip Elliott, Baton Rouge, Louisiana
Makes 5 Quarts -\
1. Cut first 2 ingredients into bite-size pieces. Place in a large Dutch oven over medium heat, and cook, stirring often, 20 minutes or until browned. Drain on paper towels. Wipe out Dutch oven with paper towels.
2. Heat oil in Dutch oven over medium heat; gradually whisk in flour, and cook, whisking constantly, 25 minutes or until mixture is a dark mahogany.
3. Stir in onions and next 3 ingredients; cook, stirring often, 18 to 20 minutes or until tender. Gradually add broth. Stir in sausage, tasso, thyme, and black and red ground peppers.
4. Bring mixture to a boil over medium-high heat. Reduce heat to medium-low, and simmer, stirring occasionally, 2 1/2 to 3 hours. Stir in shrimp the last 15 minutes of cooking; stir in parsley. Remove from heat; serve over hot cooked rice. Garnish, if desired.
The To-Table ingredients are the fabulous smoked meats from Smoking Goose, the best Royal red Shrimp which are medium to smaller sized and incomparable in sweet flavor, and the truly southern Carolina Gold Aromatic Rice.