Garlic Shrimp

When I go to a restaurant I am my husband’s – and probably the wait staff’s – worst nightmare.  I must have it my way.  A little of this and a little of that.  If I could take a bit from each entrée it would be perfect because it seems there is always something I don’t like on every item, but something I do like on every item.

Such is the way when I look at a new recipe.  I become inspired by one recipe, but like ingredients from another and pretty soon I have a collaboration of two or three different recipes.  Sometimes it works and sometimes it doesn’t but I think tonight’s adventure did.

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This is a marriage of ingredients from 3 different recipes, inspired mostly from a Food and Wine recipe I found online.  It was a fairly quick meal to fix and although I paired it with coconut rice, you could serve it with a salad or crusty bread and it would still be a filling meal for you.

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Just make sure when you eat this, share the joy.  There is a lot of garlic in it and you know they always say that if one eats garlic, then everyone should.  Don’t worry, they’ll all love it.

On a side note…no vampires will be visiting for a while.

Garlic Shrimp

Course Appetizer, Entree
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 1/2 cup olive oil extra virgin
  • 1 bay leaf
  • 5 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • salt and pepper
  • 1 pound shrimp, peeled and deveined
  • 1/2 red pepper, sliced thin
  • 2 stalks baby bok choy, sliced thin
  • 4 Tablespoons butter
  • 3 Tablespoons dry sherry
  • 1/2 lemon juiced about 2 Tablespoons
  • 2 Tablespoons chopped parsley

Instructions

  1. Heat oil in saucepan.

  2. Add bay leaf, garlic, crushed red pepper and saute until fragrant, approximately 3-4 minutes.

  3. Salt and pepper shrimp and add to oil mixture, cooking until shrimp are done, approximately 3-4 minutes.

  4. Add red pepper and bok choy and cook for 1 additional minute.

  5. Add butter, sherry, lemon juice and stir until butter is incorporated and melted.

  6. Add chopped parsley.

  7. Serve immediately.

Split Pea Soup, Split Decision

When it comes to the standard way of making things, or trying something new, my husband and I are typically at odds.  For Peter, lobster has to be served steamed in a shell, shrimp can be with a cocktail sauce or in scampi.  You can’t have pizza with goat cheese and you certainly can’t have pea soup without green peas.  Until now that is, because I live by a different set of rules.

Let me just give you a little background on this.  I grew up with pea soup.  It was always a staple when we had leftover ham.  It was green and thick and not very appetizing.  So it was a huge mistake on my part, when I mentioned after our ham dinner, the idea of making soup.  It turns out, much to my dismay, that he loved pea soup.

Well, I half-thought about it and when I was at the market, I picked up a bag of split peas.  Peter would be so surprised if I actually made this for him.  But visions flashed before me of the thick green paste and I immediately scrubbed that idea and threw the peas back on the shelf.  I started to walk away and out of the corner of my eyes I saw a bag with split yellow peas.  That’s right….YELLOW peas.  I never had them before, but after looking at the back of the bag and the recipe idea it gave, I thought I could make it work.  It was a good compromise.

That weekend, since it was cold and definitely feeling like a soup day, I decided to give it a try.  I cooked my ham bone down and reserved the broth and although I did refer to the bag recipe, I did change the recipe quite a bit to make it more my style.  This was working!

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The flavor was really good and the texture of the broth was more like a vegetable broth.  I was so happy because I thought his was something I could eat and Peter would love that we had split pea soup.  I really believed this was our soup of compromise.

Until my husband sat down to dinner that is.  He took a bite and it wasn’t so bad.  He took another bite and it was ok.  The third bite, he decided to tell me that pea soup was meant to be green and mushy.  This simply was NOT going to do.

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So once again we were at odds.  I loved it and he did not.  He wanted his green thick mush and I liked the texture more like a broth.  And it’s okay.  It’s okay if he doesn’t like it, because he doesn’t have to love everything I make and he has his standards.  But I will probably make it again and he will probably eat it again and complain again.   And have another two helpings again.

Do you really have two helpings if you don’t like something?

Split Pea Soup, Split Decision

Course Appetizer, Entree
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes

Ingredients

  • 1 bag yellow split peas
  • 2 Tablespoons olive oil
  • 1/2 large onion, diced
  • 4 carrots, diced small
  • 2 stalks celery, diced small
  • 1 large clove garlic, minced
  • salt and pepper to taste
  • 1 cup dry white wine
  • 8 cups water, chicken broth, ham bone broth or a combination I used 6 cups chicken broth and 2 cups of my ham broth
  • 2 cups diced, cooked ham
  • Salt and pepper to taste
  • 1 cup croutons optional

Instructions

  1. Soak, rinse and sort peas per package instructions.

  2. Heat oil in a large, heavy 5-7 quart pot.

  3. Add onions, carrots, celery and cook until tender,

  4. Add garlic and cook another 1-2 minutes or until fragrant.

  5. Add salt and pepper and stir to coat vegetables.

  6. Add cup of wine and stir to deglaze, scraping up any bits from the pan.

  7. Add broth and or water and bring all ingredients to a boil. Reduce to a simmer, cover and cook until peas are tender, about 2 to 3 hours.

  8. Add ham and serve topped with croutons if desired.

A New Squash Appreciation

When I was a little girl and was given squash for dinner, I had a couple of different ideas on how to handle this undesirable vegetable.  None of them included eating it.  I either dropped it on the floor for the dog to eat, left it on my plate until it was much to cold to eat or my favorite was to mix it with cranberry sauce and pretend I was eating peanut butter and jelly.  I said it was my favorite idea, just not a good tasting one.

Over the years, I tried in vain to acquire a taste for it.  I would think I liked the way it was prepared but when I ate it or tried to make it myself it had that same appeal that it had when I was a child.  I felt I would never grow to like squash, in any form.

Lately, however, I have been venturing out and a desire for different types of squash is burning.  I have had it pan-fried in hash and roasted in soups.  When I was at the market the other day, I went totally out of the box and picked up a spaghetti squash.  I didn’t even know how I was going to prepare it, but I knew I was going to do something!

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Imagine the odds when a couple of days later I came across this recipe from Half Baked Harvest’s blog for Roasted Garlic Spaghetti Squash Lasagna Boats.  I immediately went out, bought my ingredients and prepared my version of her recipe.

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I was totally amazed!  This had everything I loved about lasagna but was made with squash.  Could it be?  Could I actually have found a squash that I really loved?  I think the answer was a big yes.  I can’t really call this a healthy meal because of the cheese in it, but I do have to say it’s slightly better than eating a dish of lasagna.  Squash versus pasta equals a healthy alternative, so we have a partial win with this one.

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To make this easier if you’re in a pinch you can always use your favorite jarred sauce and for the cheese sauce, just layer parmesan and mozzarella cheese as you would in the traditional recipe.  If you do have the time however, go all out and do it as the recipe states.  It is so worth it.

Take it from a former squash hater.  This is one recipe you’ll keep!

Farro Risotto with Roasted Squash, Apple and Kale

I love this time of year.  I’m ready after the humid, muggy summer to breathe in some fresh crisp air.  I long for my sweaters and log fires to warm the evenings.  With the falling leaves comes the desire of using the abundance of fall flavors such as sage, pumpkins, squash and apples.

Did I mention I love fall?

I’m obsessed with apples right now.  I brought several different types of apples home with me the other day from the market, preparing for an all out apple fest.  I dove in, ready to conquer the sweet to the savory. The only thing I was missing was the road side apple cider stand.

So I have my apples, I love the fall and now I have to do something with all of it.  Well, that’s easy.  I decided to make this combination of a couple of recipes I had seen…  it was everything the autumn season is all about.  Farro Risotto with Apples, Squash, Kale and Sage.  My husband is loving me so much right now.  This meal is on his diet plan since it’s fairly healthy, but it’s also got flavor, texture and comfort, and it doesn’t taste like it’s a diet plan.

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I paired this with crispy chicken thighs and an apple cider gravy which will be coming in my next post, but for now try this out.   It’s in the top ten of my husband’s all time favorites, so I think you will like it.

Put on a sweater and fill your belly with the taste of fall.  It’s a yum on the food meter!

Farro Risotto with Roasted Squash, Apple and Kale

Course Entree, Side Dish
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 1 cup diced butternut squash
  • 1 Tablespoon olive oil
  • 1 cup farro
  • 5 cups chicken stock
  • 2 Tablespoons diced bacon
  • 1 small shallot, minced
  • 1 large clove garlic, minced
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon olive oil
  • Kosher salt
  • 1/2 cup dry white wine
  • 1/2 dice and peeled Granny Smith apple
  • 1 cup chopped kale
  • 1 Tablespoon fresh chopped sage leaves
  • 1/2 cup grated Parmesan, plus more to taste
  • freshly ground black pepper

Instructions

  1. Heat oven to 400 degrees F.

  2. Toss squash with 1 Tablespoon olive oil and cook for approximately 7-10 minutes or until squash starts to brown. Remove and set aside.

  3. Soak the farro in cold water to cover for 20-30 minutes. Drain and combine with the chicken stock in a medium heavy saucepan. Bring to a boil over high heat, then cover and reduce the heat to the farro is bubbling gently; cook until just tender, 15-20 minutes. Drain the farro over a bowl so that you can reserve the cooking liquid and set both aside in a warm place.

  4. In the same saucepan, cook bacon until mostly crisp. Add butter and oil and melt slightly and then add shallots, and garlic and cook about 3 more minutes or until fragrant.

  5. Pour in the wine and turn up the heat a little and simmer until the wine has reduced by about two-thirds, another 5 minutes or so.

  6. Add the faro, the apples, and squash and enough of the reserved chicken stock to get a slightly creamy consistency.

  7. Add the kale, sage leaves and more Parmesan and/or salt if necessary and several grinds of black pepper.

  8. Serve immediately or cover and reheat gently before serving, adding more liquid if necessary.

A Lighter Stuffed Pepper

This is my favorite time of year.  THE HOLIDAYS!  It’s about good friends, good times and good food.  (Good parties aren’t really so bad either).  Christmas is actually my favorite, with Thanksgiving a close second as far as food and parties go, but I really do love the Thanksgiving leftovers.  (I know there are more out there like me, so admit it)  Seriously, I could cook everything up, skip the dinner and just save all the food for the next day.  That is how much I love it.

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The standard turkey sandwich is one of the best ways to go, but my mom’s turkey rice soup is pretty incredible too.  The only problem is I have so many leftovers left over, that it becomes boring with the choices I have to use them all up.  I think, however, I may have stumbled on a pretty good addition to the leftover madness that ensues.

This is a recipe that I have worked out with turkey sausage and the recipe follows.  An alternative of course would be to use the equivalent of chopped turkey. If you do use the chopped turkey, it may tend to be a bit on the drier side so definitely add a bit more olive oil to the mix when you’re cooking it with the onions.  You could also add a bit of leftover gravy to keep it moist.  The options are endless!  I also used Tatsoi, which is a hardy green, sort of like a spinach or kale relative.  If you can’t find it (I found mine at the farmer’s market) you can always substitute with spinach or kale.

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The fun thing about this is you can really use anything you want.  Stuffed peppers are typically made with rice and ground beef and lots of cheese, but I’m trying to go the heart healthy way more often, so this is why I decided on this formula.  Get creative and use those leftovers up!  After all, it’s going to be another whole year before we can do this again!

A Lighter Stuffed Pepper

Course Entree
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

  • 4 large bell peppers, cleaned out of membranes and top removed.
  • 1 cup Israel couscous, cooked according to directions
  • 1/2 onion, diced
  • 1 large garlic clove, minced
  • 1/2 cup diced tomatoes (if using canned, drain first)
  • 1/2 cup chopped Tatsoi (you can also use spinach or kale)
  • 1/2 cup crumbled goat cheese
  • salt and pepper to taste
  • 1/2 cup grated asiago, cheddar or cheese of choice (optional) for topping

Instructions

  1. Heat oven to 350 degrees F.

  2. Bring a pot of water (enough to cover peppers) to a boil.

  3. Place peppers in the boiling water and boil for 5 minutes. Remove and set aside.

  4. Cook couscous according to directions. Set aside.

  5. Add a small amount of cooking oil to a pan and add turkey sausage. Cook for about 5 minutes or until brown and break into small pieces.

  6. Add onions and garlic and cook for another 5 minutes until onions are soft.

  7. Add diced tomatoes and heat through for another 2 to 3 minutes.

  8. Add reserved couscous and stir into sausage mixture until well combined.

  9. Remove from heat and add goat cheese and Tatsoi. Stir to combine.

  10. Season with salt and pepper.

  11. Fill reserved bell peppers with sausage mixture, packing slightly. Top with additional cheese if desired.

  12. Place in a casserole dish small enough to fit tightly so they don’t fall over and bake for about 20 minutes until heated through. (they can be frozen at this point if you choose)

  13. Serve immediately.

Pulled Pork BBQ with Piquant Sauce and Classic Southern Slaw

Hot, lazy days and nights when you sit out with a fan and hope for a bit of a breeze.  Lightening bugs and children squealing with delight as they catch one in a jar.  Sweet tea and rockers on a porch, family picnics and pork barbecue.

It’s summer in the south.

Coming from the north I had never really had barbecue until i moved here almost 26 years ago.  Ever since that time I first held a pulled pork sandwich in my hand, I have been in love with it.  The vinegar sauce dripping down my fingers, the hot spice subtly controlled by the coolness of the rich coleslaw resting on top.  It was that first bite that made me realize I was destined to live in the south.

I have tried to make it many times over the past years.  Once I almost got it right and then somehow lost the recipe and it’s been a struggle ever since, trying to recreate it.

Until now.

Once again, I have gone back to my friend, Patrick Evans-Hylton’s cookbook “Dishing Up Virginia” and gotten the most incredible tasting recipe for dinner.  It was not what I expected when making it because of the ingredients, but definitely worth keeping it as written.  I want to tell you when you make this, open all the windows and doors because the flavorful scent of pork mixed with onions and garlic wafting throughout the home will make it almost impossible to wait the five hours it needs to cook.   I don’t recall how many times that day I almost dove head first into the oven.

The pork just fell apart, and it was so moist.  I cannot tell you in words how tasty this was.  With every bite I couldn’t wait for the next one.  To quote Patrick from his book and this recipe, ” No doubt other states do remarkable things with barbecue, but this Virginia recipe that combines tradition and time with spice and smoke is unequaled.”  So very true.

Eating dinner with my husband that night, I had the feeling there was a red checkered tablecloth on the table, grandma, grandpa and all the cousins were arriving with their pot luck and the fireflies were lighting up the evening.

Summertime in the south.  It can’t get any better than this.

Pulled Pork BBQ wit Piquant Sauce and Classic Southern Slaw

Prep Time 24 minutes
Cook Time 5 minutes
Total Time 29 minutes

Ingredients

PIQUANT SAUCE

  • 1 1/2 cups cider vinegar
  • 2 Tablespoons brown sugar
  • 1 Tablespoon salt
  • 2 teaspoons finely ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon red pepper flakes

**NOTE: Sauce needs to be made at least 24 hours ahead of time.

PORK RUB

  • 2 Tablespoons paprika
  • 2 Tablespoons light brown sugar
  • 1 Tablespoon freshly ground black pepper
  • 1 Tablespoon salt
  • 1 teaspoon dry mustard
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cumin

PULLED PORK

  • 1 6 pound bone-in pork shoulder roast
  • 1 Tablespoon olive oil
  • 1 cup beer, preferably lager
  • 4 cloves garlic, peeled
  • 2 medium onions, roughly chopped

CLASSIC SOUTHERN SLAW

  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup cider vinegar
  • 1/3 cup sugar
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 medium head green cabbage, finely chopped
  • 1 large carrot, peeled and finely chopped

Instructions

  1. Pulled Pork BBQ and Piquant Sauce

  2. Make the sauce: Pour the vinegar into a glass jar and add the sugar, salt, black pepper, cayenne, and pepper flakes. Put on the lid and shake well. Allow to sit at least 24 hours before using; shake before use.

  3. Make the pork rub: Whisk the paprika, sugar, pepper, salt, mustard, cayenne, and cumin together in a medium bowl.

  4. Make the pulled pork: Rub the pork thoroughly with prepared spices on all sides and allow to rest for 30 minutes. Preheat oven to 300 degrees F.

  5. Heat the oil in a large casserole dish over medium-high heat. Cook the pork until brown on all sides, 2 to 4 minutes per side. Remove pork from dish and set aside.

  6.  Pour the beer into the dish and stir to deglaze. Bring to a simmer and add garlic and onions. Remove from heat. Add pork, cover, and bake for about 5 hours, basting occasionally, until very tender and pulls apart easily.

  7. Shred the pork in the casserole dish using tongs; transfer the meat to a platter. Discard the bone.

  8. Serve alone or on a bun, with sauce drizzled on top and if desired, southern slaw.

Classic Southern Slaw

  1. Make the dressing: Put the mayonnaise, sour cream, cider vinegar, sugar, celery seed, mustard, paprika, salt, and pepper in a jar and seal the lid; shake well to incorporate all the ingredients. Refrigerate for at least 1 hour, shake again before dressing the slaw.

  2. Make the slaw: Put the cabbage and carrot in a large bowl. Pour the dressing over the salad and toss to coat. Refrigerate for at least one hour.

  3. Toss again before serving; serve with a slotted spoon.

Chicken Bang Bang

It all started with a little fillo cup appetizer filled with chicken, scallions and a kicking peanut sauce.  I’ve made these many times and from what I’ve heard,  always gotten great reviews.  I think it’s because the flavor combination is crunchy, creamy and spicy all in the same bite

The other day, my friend Karen and I were discussing lunch ideas for a couple of things she was working on and my little appetizer cup came up. She mentioned that it was too bad that it wasn’t a meal.

That made me think.

I thought it was a great idea.

It can now be considered an entrée.

And that is one reason I love cooking and you should not be afraid of it.  You can take an idea from one little thing and turn it into something that is completely different and yet, still so incredibly good.  All it takes is a thought, a conversation or a suggestion and you can run with it and make it your own. It doesn’t matter if it doesn’t turn out well.  Make it again or change it.  It’s all about trying new things.

You could even change this recipe.  Try shrimp with it, thicker noodles, different vegetables or spices to increase the heat a little…whatever you like to make it your own.  Just don’t be afraid.

Send me pictures and let me know what you did.  I would love to see the ideas that you come up with!

Happy eating!

Chicken Bang Bang

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 10 wonton wrappers, cut into 1/4 inch strips
  • 1/4 cup vegetable oil plus 2 tablespoons
  • 8 Tablespoons smooth peanut butter
  • 2 cloves garlic, minced
  • 2 1/2 inch piece fresh ginger, grated (easier to do if frozen)
  • 4 Tablespoons fresh lemon juice
  • 2 Tablespoons dark soy sauce
  • 1/2 sirracha or tabasco (can add more for extra heat)
  • 1 red bell pepper, seeded and sliced very thin
  • 1 small bunch of baby bok choy, chopped
  • 1/2 package angel hair pasta or sesame noodles
  • 1/4 (or more) cup pasta water
  • 2 boneless, skinless chicken breasts
  • 1 bunch scallions, finely sliced on a diagonal to make sharp spikes

Instructions

  1. heat vegetable oil in heavy duty pan over medium high heat. Fry wonton wrappers in hot oil until golden brown. Remove, season with salt and pepper and set aside.

  2. Combine peanut butter, garlic, ginger, lemon juice, soy sauce and sirracha and mix until you have a smooth sauce. Set aside.

  3. Cook pasta according to instructions and set aside.

  4. Heat oil in a saucepan. Add red peppers and bok choy and toss for 1-2 minutes until heated through but still tender crisp. Set aside.

  5. Pound or filet chicken breasts so that they are about 1/4 inch to 1/2 inch thick. Season chicken well with salt and pepper. In the same pan, cook chicken on medium high for 2-3 minutes on each side. Let rest for 10 minutes and slice.

  6. Add peanut mixture to pasta. Add chicken and then vegetables on top, add scallions and fried wonton strips.

Lobster Linguine with Lemon and Basil

On most weekends, sitting over breakfast, my husband and I look at each other and ask what we’re going to have for dinner.  It was no different this past Mother’s Day Sunday.  My children were not here to cook for me, and I didn’t want to go out for dinner.  My only other options were to have my husband cook dinner which probably would have consisted of steak on the grill, or to cook it myself.  I obviously decided to cook it myself.

The nice part of cooking for yourself on Mother’s Day is that you get to choose what you want.  And my husband got to do the shopping.  I wish everyday was like that!  Anyway…it was cold for May 12th so we were thinking of something comforting, but I really wanted lobster.  I could have done Lobster Mac and Cheese, because let’s face it…that is the ultimate of comfort foods.  However, we were trying to go a little healthier so it was crossed off my list of choices.

And then it hit me.  I had seen a recipe for a shrimp and pasta recipe that had previously caught my eye.  I could adapt it and use the lobster.  And so I did with some minor experimental changes.

And it was good.

You can use shrimp if you prefer but I think the lobster added a bit more richness to it.   You can also cut out the butter and wine to make it even more healthy if you choose.  This is one of those recipes you can add and subtract to make it your own.  Experiment a little,  I think this is one of those dishes that will always come out tasting yummy.

So the next time it looks like you might have to cook your own celebration dinner…..embrace it.  You’ll be glad you did!

Lobster Linguine with Lemon and Basil

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1 2 lb lobster
  • 6 ounces linguini or fettuccine
  • small palm of salt
  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
  • 1 cup red, yellow and/or green bell pepper strips
  • 1 cup fresh asparagus spears, trimmed and cut into 1 inch pieces
  • 2 cloves garlic minced
  • 1/4 cup dry white wine
  • shredded lemon peel from 1 large lemon
  • 8 shredded lemon peel from 1 large lemon
  • 1 large lemon, juiced
  • 1/8 cup basil, chiffonade (this is when you take several basil leaves, roll them and slice)
  • lemon wedges (optional)

Instructions

  1. Cook lobster in a pot of boiling water for approximately 7 minutes

  2.  Remove lobster meat from shell and chop into bite size pieces. set aside.

  3. Cook pasta according to package directions.

  4. In a large nonstick skillet, melt butter and olive oil together. Add pepper strips and stir about 2 minutes, or until tender crisp.

  5. Add asparagus and garlic and cook an additional minute. Salt and pepper to taste.

  6. Add wine to mixture and stir.

  7. Add lobster, green onions, lemon zest and lemon juice. Season with salt and pepper.

  8. Add pasta and basil ciffonade

  9. Transfer to serving plates and garnish with lemon wedges and more basil if desired.

SPICY SHRIMP

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!

Spicy Shrimp

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 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),
  • 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

Instructions

  1. Combine minced garlic, lime zest, lemon juice and zest, grated ginger, sweet chili sauce, chili sauce and brown sugar. Stir until mixed together.

  2. Add peeled and deveined shrimp to mixture, making sure shrimp is well coated with sauce and set aside for at least 10 minutes.

  3. 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.

  4. 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.

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