Sriracha Ginger Shrimp Bundles

Earlier this week, I received this Country Crock product free compliments of @Influenster for testing purposes. I had also been craving an Asian inspired dish.  Yesterday, while at a new Kroger Marketplace near my hometown, I decided to break out of my shell and try Sushi.  No, I didn't try anything with raw fish, but I did try a Spicy Crunch Roll. It was delish. I am also following the Trim Healthy Mama Plan so I wanted to find a way to make an Asian inspired Sushi without the rice. So last night I put my skills to the test. I think I came up with something very doable.  Something that myself and many others will enjoy.  

This would be a "S"atisfying dish, due to the carbs being less than 10g and the fat content being more than 5g.  You can make this a crossover dish by using avocado in place of the Ginger Sauce.  I am still trying to figure out a way to make this a "FP" full pull.  If any of my fellow Trim Healthy Mamas have any suggestions on alterations, please share them in the comments.  Some other thoughts I have been swirling around in my head are sauteing shrimp in coconut oil and also using quinoa in place of the cauliflower.  Also, if you have never heard about Trim Healthy Mama go here and check it out. I have been following the lifestyle since September 2014.  I have had many ups and downs but I have lost 40 pounds and have gained much overall health. You can, too.

Sriracha Ginger Shrimp Bundles

Printable Recipe with Nutritional Facts 

Shrimp Element
15 Each Shrimp, peeled and deveined
2 tsp Country Crock Spread
1/2 tsp Garlic Cloves, minced
2 tsp Lemon Juice
1 dash Celtic Salt
1 dash Ground Black Pepper

Riced Cauliflower Element
1 1/2  Cup Cauliflower Crumbles
1 1/2 Tbs Rice Vinegar

Ginger Sauce
2 tsp Ginger-root; fresh; minced

1 1/2 tsp Mayo, light or fat free
2 1/2 tsp Soy Sauce
1 1/2 tsp Rice Vinegar

Spicy Yum Sauce
1 1/2 Tbs Mayo, light or fat free
1 tsp Sriracha Sauce

Cucumber Element
1 1/4  Cup Cucumber; peeled and diced

Garnish
Soy Sauce
Sesame Seeds

Optional Additions
1 each  Avocados, seeded, peeled and mashed (Optional For Cross Over)

I started by steaming Green Giant Cauliflower Crumbles.  For those of you who follow a Low Carb or some form of modified low carb diet know that cauliflower is a staple if you love rice or potatoes.  At least I find it to be.  If you have never seen the cauliflower crumbles, they are a very cool product.  I love them because they cook up fast and mash easily.  You can also use them without mashing them or use them raw in a salad.  They are very versatile. Once the cauliflower crumbles were steamed, I drained off any water and added the rice vinegar.  I spread it out flat on a baking sheet so they would cool faster.  I chose to cook the cauliflower and saute the shrimp first as I wanted to allow time for them to cool first. I seasoned my shrimp with salt and pepper prior to sauteing them.  I preheated a skillet with the Country Crock Original Spread, garlic and lemon juice.  I dropped the peeled, deveined shrimp into the skillet.  I sauteed them on each side for 3-4 minutes, removing them to a flat surface and cutting them into smaller pieces to cool.

I made my sauces next as I wanted them to have some time for the flavors to meld together.  After all, often the sauces can make or break a dish when serving them.  There are two sauces I used.  I personally liked the overall flavor with both sauces and I remained in S territory with the dish, if you are looking for a crossover that would be on plan, you could use a small amount of mashed avocado in place of the Ginger Sauce. 

Next in my prep before assembly was to dice up the cucumber into cubes. Once the different elements are cool and the sauces have had time for flavor medley, I begin the layering process.  I used a 1 cup measuring cup for the build.  Start with 1/4 of the diced cucumber, then a thin layer of the Ginger Sauce or the optional avocado (if you prefer a crossover), 1/4 of the cooled sauteed shrimp and 1/4 of the cauliflower crumbles.  I chose to press the elements down a little in hopes that it would help hold them together in a nice little bundle, it would have worked great, but the items in the bottom wouldn't release from the measuring cup.  You will need a flat plate, for serving, to put over the top of the measuring cup.  I carefully inverted the plate and the measuring cup.  I tapped the bottom of the measuring cup to release all the elements onto the plate in a nice little bundle.

Garnishing these little beauties was the final hurrah.  After the inversion, I splashed a small amount of soy sauce atop the bundle.  The Spicy Yum Sauce was then drizzled over the top of the bundle.  The final sprinkling of a light amount of sesame seed made this a beautiful bundle of YUM.

Thank you again to @Influenster and #SimpleGoodness for the complimentary Country Crock Spread.  This spread is simply amazing.  It is very easy to spread.  It has amazing flavor and is versatile for many uses.  I look forward to coming up with some other ways to use this in recipes.  If you have never heard of Influenster go check it out here and sign up.  You can get some great products to test and review.