I’ve been craving sushi lately, but was not in the mood to deal with rolling seaweed. I remembered this awesome “tuna roll” I once had at a restaurant called Yardhouse, which was like a giant deconstructed spicy tuna sushi roll. Imagine my surprise when this showed up at the table – definitely not what I expected when ordering a spicy tuna roll, to say the least. Since it is summer and has been absolutely sweltering here in the northeast, I did not have the desire to cook something in the oven this week, so the idea for a deconstructed low carb spicy shrimp stack was born.
I started by gathering my ingredients shown above. I love purchasing pre-cooked shrimp from the store although they typically only last a few days in the fridge. It makes cold dishes like this so much easier than purchasing raw or frozen shrimp.
Next I roughly chopped florets off a head of cauliflower and placed them into my food processor. I ground them down until they were a rice-like consistency, and then softened them in the microwave (no added water) for 3 minutes.
While the riced cauliflower was still hot, I added the cream cheese and continuously stirred until the cream cheese melted into the cauliflower and began to clump together like sticky rice. I added a little salt and pepper for seasoning, and then stuck the bowl in the fridge for 45 minuets to cool completely.
Next came layering the stack. I used an individual-sized ramekin for this, which I recommend, or any bowl that is the same width top to bottom. The first layer at the bottom of the ramekin is the chopped cucumbers. Layer 2 is the smashed avocado. Next comes the spicy chopped shrimp. The final layer is the sticky cauliflower rice. It is imperative that you press down firmly on each layer, especially the cauliflower rice, so that they hold together. I took my plate and put it on top of the ramekin face-down, then flipped the entire stack over so the ramekin was now upside down on the plate. I gently tapped the bottom of the ramekin and slowly lifted it off the plate, and all layers stayed in tact. The final step before service is to make an additional dollop of spicy mayo and top it with black and white sesame seeds for color and texture. Although there are a few steps to putting this recipe together, it is worth the effort. I love the crisp crunch of the cucumbers paired with the creamy avocado and spicy mayo. It is a fantastic light summer lunch or dinner and it’s so nice to be able to have a delicious meal that requires zero cooking on the stove or in the oven. I love the simple ingredients and how fresh and clean the final dish tastes.