Poke what? No, it's not a shortened name for that game everyone was playing on their phones a few years. It's a Hawaiian dish, a raw fish salad appetizer that's been just as hip in the culinary world. We've reimagined it here; it's not a salad, not an appetizer, and not raw, but it's got the same fresh and vibrant flavors, plus contrasting textures that make every bite of this bowl a smashing success. Put away the phone games, and turn on to a hipness that's truly earned.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Make the Rice
Bring a small pot with rice and 1½ cups water to a boil.
Cover, reduce heat to low, and cook until rice is tender, 18-20 minutes.
Remove from burner.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim cucumber and cut into thin rounds.
Slice thin rounds from pointed half of Fresno chile. Stem and mince other half of Fresno chile. Discard seeds if you prefer less spice.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Pat shrimp dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Make the Salad
Combine cucumber, matchstick carrots, Fresno rounds (to taste), green portions of green onions, 2 tsp. olive oil, seasoning blend, ¼ tsp. pepper, and a pinch of salt in a mixing bowl. Set aside.
Cook the Shrimp
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add shrimp to hot pan and cook until shrimp is golden and reaches a minimum internal temperature of 145 degrees, 30-90 seconds per side.
Remove from burner.
Make the Sauce
In another mixing bowl, combine ponzu sauce, mayonnaise, white portions of green onions (to taste), and minced Fresno (to taste).
Plate dish as pictured on front of card, topping rice with salad, shrimp, and crispy onions. Serve sauce on the side. Bon appétit!
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