Adjust rack to top position and preheat oven to 425\u00b0F. Wash and dry produce.<\/p>\n Trim, peel, and halve cucumber<\/strong> lengthwise, thinly slice cucumber<\/strong> crosswise into half-moons. In a small bowl, combine sliced cucumber,<\/strong> 5 tsp white wine vinegar<\/strong>, \u00bd tsp sugar,<\/strong> and a pinch of salt.<\/strong> Set it aside.<\/p>\n Trim and thinly slice scallions,<\/strong> separating whites<\/strong> from greens.<\/strong><\/p>\n Make sauce & cook rice: <\/strong><\/p>\n In a second small bowl, combine mayonnaise, jam, Sriracha<\/span>,<\/strong> \u00bd tsp garlic powder,<\/strong> 1 tsp water,<\/strong> and a pinch of salt.<\/strong><\/p>\n Melt 1 TBS butter<\/strong> in a small pot over medium-high heat. Add scallion whites,<\/strong> cook, stirring, until softened, 1 minute.<\/p>\n Add rice,<\/strong> \u00be cup water,<\/strong> and a pinch of salt.<\/strong> Bring to a boil, cover and reduce to a low simmer. Cook until rice<\/strong> is tender, 15-18 minutes.<\/p>\n Keep covered off heat until ready to serve.<\/p>\n Roast broccoli: <\/strong><\/p>\n While rice<\/strong> cooks, cut broccoli florets<\/strong> into 1-inch pieces if necessary. Toss on a baking sheet with a drizzle of oil,<\/strong> half the sesame seeds<\/strong> (save the rest for serving), salt,<\/strong> and pepper.<\/strong><\/p>\n Roast on top rack until golden-brown and crispy, 15-20 minutes.<\/p>\n Carefully toss with half the scallion greens.<\/strong><\/p>\n Mix batter & coat shrimp: <\/strong><\/p>\n Meanwhile, rinse shrimp<\/strong> under cold water, pat very dry with paper towels. Season with salt.<\/strong><\/p>\n In a large bowl, combine tempura mix,<\/strong> \u00bd tsp garlic powder,<\/strong> 1\u20443 cup cold water,<\/strong> and \u00bd tsp salt.<\/strong><\/p>\n Tip: <\/strong>If needed, add more water<\/strong> 1 TBS at a time until it reaches a pancake batter-like consistency.<\/p>\n Stir shrimp<\/strong> into batter<\/strong> until fully coated.<\/p>\n Cook shrimp: <\/strong><\/p>\n Heat a \u00bc-inch layer of oil<\/strong> in a large, heavy-bottomed pan over medium high heat.<\/p>\n Once oil<\/strong> is hot enough that a drop of batter<\/strong> sizzles when added to the pan, working in batches, add coated shrimp<\/strong> in a single layer. Cook until golden-brown and cooked through, 2- to 3-minutes on the first side and 1- to 2-minutes on the second side.<\/p>\n Using a slotted spoon, transfer to a paper-towel-lined plate. Immediately season with salt<\/strong> and pepper.<\/strong><\/p>\n Finish & serve: <\/strong><\/p>\n Fluff rice<\/strong> with a fork, stir in 1 TBS butter<\/strong> and season with salt<\/strong> and pepper.<\/strong><\/p>\n Divide rice<\/strong> between bowls. Top with shrimp,<\/strong> quick pickles<\/strong> (draining first), and broccoli.<\/strong> Drizzle shrimp<\/strong> with sauce,<\/strong> sprinkle with remaining scallion greens<\/strong> and remaining sesame seeds.<\/strong> Serve.<\/p>\n","protected":false},"excerpt":{"rendered":" with Sesame-Roasted Broccoli & Quick Pickles Yield: 2 Servings Crispy tempura shrimp drizzled with Sriracha-spiced sauce, sesame-flecked broccoli, and quick-pickled cucumbers on top of steamy rice. Prep: 10 min, Cook: 45 min 1mini cucumber 2TBS mayonnaise 1tsp garlic powder 1TBS sesame seeds 5tsp white wine vinegar 2scallions 1oz apricot jam 1tsp sriracha \u00bdcup white rice 8oz broccoli florets 10oz shrimp 6oz tempura batter mix salt & pepper \u00bdtsp sugar 1tsp cooking oil plus more for frying 2TBS butter Prep &…<\/p>\n
\nPrep & Pickle cucumber: <\/strong><\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/08\/SweetHeatShrimpTempuraBowlBatter.jpg?resize=300%2C171\")
<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/08\/SweetHeatShrimpTempuraBowlServe.jpg?resize=300%2C171\")
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