Shrimp Eggroll in a Bowl

The season to cook on my Blackstone griddle has arrived and that makes me very happy.

I love to cook outside, whether it be on my grill, griddle, smoker, or my Big Easy Air Fryer...it doesn't matter to me which I am using, as long as I am outside using one of the many devices that I have available to me.

 My Blackstone griddle is the 4-burner model which is ideal if you want to have the ability to make large batches of food for the entire family.  If you aren't apt to have more than a couple of people over for dinner, then a 2 burner model would suffice.

 I am going to give you my recipe for Shrimp Eggroll in a Bowl but this recipe can be modified to use any protein that you would like, whether it be beef, chicken, seafood or plant based proteins such as tofu.

Ingredients

• Olive oil
• 1 medium onion, diced
• 5 cups of roughly chopped green cabbage
• 1/2 cup of chopped carrots (or you can purchase a bag of pre-chopped slaw mix that has the cabbage already chopped and the carrots in it.  This is what I do)
• 2 cloves of minced garlic
• 1 tablespoon of sesame oil
• 1 pound of shrimp, peeled and deveined with the tails off
• 1/4 cup of soy sauce (you can use reduced sodium soy sauce if you like)
• 1 tablespoon of rice wine vinegar
• 1 tablespoon or Sriracha sauce (more or less to taste, I use about 2 tablespoons)
• 4 green onions chopped
• 1 tablespoon of sesame seeds (optional)

Instructions

1. In a large sauté pan, heat the olive oil over medium heat or do the same on your griddle.
2. Add the onion, cabbage, carrots, and garlic.  Cook for approximately 10 minutes, stirring frequently, until the cabbage is softened, and the carrots are tender.
3. Push the vegetables to the side of the griddle or pan.  Add the sesame oil to the griddle top or to the pan and let it heat up for a minute, then add the shrimp.  Cook for 2 to 4 minutes, stirring occasionally, until the shrimp is pink and opaque throughout.
4. Add the rice vinegar, soy sauce, garlic, Sriracha sauce, green onions and sesame seeds (if using).  Stir to combine all items and cook for another minute or two, mixing the sauce well throughout the mixture.
5. Serve and enjoy.

If you use chicken, pork or beef with this recipe the cooking time will be longer so that the meat reaches the proper temperature for consumption.

 Drink Pairings

Beer: For this dish, I would enjoy a Gateway Ale from Lockport Brewing here in NE Ohio.  If you can get their beers, I highly recommend making the trip.  

Brewery | Lockport Brewery | United States (lockportbeer.com)

If you don't have access to the wonderful beers from Lockport Brewing, then I would go with a Summer Solstice from Anderson Valley Brewing or a Little Kings Cream Ale from Cincinnati Beverage Company.

Wine: A nice Sauvignon Blanc from Chateau St. Michelle is ideal with this dinner.  It is a light and tasty wine, and you can usually find it for under $20.00.

Cocktail: A classic Mojito is ideal with this dish.