INGREDIENTS

1 lb shrimp (peeled and deveined)

1 cup Trader Joes Carrot Ginger Miso Salad Dressing

1 avocado

1 red bell pepper

1 cup brown basmati rice

2 cups water

2 tablespoons olive oil

2 tablespoons onion powder

2 tablespoons garlic powder

1 small onion

1 cup baby bella mushrooms

2 cloves garlic (minced)

cilantro or basil for garnish (optional)

salt and freshly ground black pepper to taste

INSTRUCTIONS

Prepare rice according to package instructions.

Sauté onions, minced garlic, and mushrooms in olive oil until softened.

Add shrimp, garlic and onion powder. Cook until bright pink (3-5min).

Add dressing. Heat through and remove from heat (add more or less dressing according to preference).

Pack 3/4 cup rice into a small greased ramekin or mug.

Add a plate (right side down) on top of the ramekin.

Carefully flip over, holding plate firmly. Remove the ramekin to reveal a molded rice sculpture.

Spoon shrimp mixture over rice. Garnish with cilantro or basil.