February 26, 2013
If you asked my husband about cooking with shrimp he would say there would only be two ways to do it….with cocktail sauce or as shrimp scampi. There are no other options.
Well, until now that is.
I was in the mood to make something spicy for dinner. And that included something with shrimp. You know how it is, you just get that urge and you have to look until you find something that fits what you’re looking for. Although I’ve never had it, my brain was telling me Thai Shrimp. Don’t ask me why because I couldn’t tell you anything about it except that I knew it was known for being spicy. I looked through several recipes and none of them really made me scream “make this!”, so I took a couple of ideas, merged them together and created my version. It was everything I had hoped for… and more. You should ask my husband, Mr.Onlycocktailsauceorscampi what he thought. He is now known as Mr. SogoodI’mhavingseconds. He loved it. I loved it and I think you will too.
Step outside of the box and try something new. It was easy and tasty and a nice change from our typical weekday dinner. Bon Appetite!
- 3 cloves garlic, minced
- 1 lime, zested
- 1 lemon, juiced and zested
- 1 inch piece fresh ginger, grated
- 1/2 cup sweet chili sauce
- 1/3 cup chili sauce
- 1 teaspoon brown sugar
- 1 1/2 pounds shrimp, peeled and deveined
- 1 small zucchini, halved and cut into 1/2 inch slices
- 2 bulbs baby bok choy sliced
- 1/2 medium onion, diced
- 2 hot peppers (I used one with seeds and one without), minced
- 1/2 cup cream of coconut
- 2 medium tomatoes, seeds removed and diced
- 1/2 cup cashews
- 2 tablespoons chopped fresh basil
- 2 scallions, sliced
Combine minced garlic, lime zest, lemon juice and zest, grated ginger, sweet chili sauce, chili sauce and brown sugar. Stir until mixed together.
Add peeled and deveined shrimp to mixture, making sure shrimp is well coated with sauce and set aside for at least 10 minutes.
Add 1 tablespoon olive or canola oil to pan and heat over medium high heat until very hot. Add zucchini until it turns slightly brown, stirring frequently. Add baby bok choy, season dish with salt and pepper and cook for another 2 to 3 minutes. Remove from pan and set aside.
In the same pan add onions and cook until translucent, stirring frequently. Add hot peppers and cook for an additional 2 to 3 minutes. Add shrimp and marinade and cook until shrimp are cooked through, approximately 3 minutes more. Add cream of coconut and stir until well combined with shrimp mixture. Reduce heat to medium low and add tomatoes and cashews, cooking 2 to 3 minutes or until heated through. Stir in chopped basil.
Serve immediately with hot rice and sprinkle with scallions.