Tuesday
South Pacific shrimp (recipe in the comments)
Coconut rice (recipe in the comments)
Cucumber and lime salad
Hot tea
Chocolate covered raisins
______________________________________________________________
This is a recipe we first had with our friends K & A (from California). K & A are kindred spirits in the cooking department and have often inspired me (memorable contributions include crockpot ribs, grilled pizza, Asian cole slaw, moussaka pie, and Abruzzi-style lamb sauce - stay tuned!). This though is a true favorite. It's easy to put together, has wonderful rich flavor, is good for you, and with our rice recipe you don't end up with stray coconut milk left over afterwards! I'm excited to see T's reaction tomorrow. As we're now located rather far from K & A, we don't get to sample their cuisine as often as we'd like, but M got a quick visit in when he was in CA last week and we hope to see them for a more extended vacation together this March. Posts from our RV trip are sure to appear. I hope they have wi-fi in Anza-Borrego ;)
Prep Notes
Difficulty: Easy
Chopping: Jalapeños, ginger, garlic, cucumbers
Time: 45 minutes (15 of which is marinating)
Make ahead: All of this is best done last minute.
Reaction
J: "This was even better than usual. I wish I knew what we did :)"
M: "A tropical indulgence."
skip to main |
skip to sidebar
It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
The very special posts
About Me
- J
- Buffalo, New York, United States
- My family - J (wife, mother, and blog author), M (husband and father), and T (prodigious toddler) - loves to eat! Cooking and eating are our favorite creative enterprises, and a good meal is a work of art. Watch us as we try to keep our dinners diverse, make decisions about what we eat, and learn more about the food (and the blogging) universe!
Blog Archive
Foodie BlogRoll!
1 comment:
Eating Well Cookbook – Eating Well Cookbook
Serves 2-3
2 red jalapenos, seeded
½” ginger, peeled
2 cloves garlic, peeled
⅓ cup light coconut milk
2 t soy sauce
¼ cup lime juice
1 T brown sugar
1 lb shrimp, peeled and deveined
1 T extra virgin olive oil
9 oz. baby spinach
Mince peppers, ginger, and garlic in a mini chop, food processor, or by hand. Combine minced mixture with coconut milk, soy, lime juice, and brown sugar. Add shrimp, toss to coat, and marinate for 10-15 minutes in the refrigerator, tossing occasionally. Remove shrimp with tongs, reserving marinade.
Heat oil in a large skillet over medium heat. Add shrimp and cook, turning once, until barely pink – about 30 seconds per side. Transfer to a plate.
Add spinach to the pan in batches, stirring until it wilts. Add reserved marinade, simmering for about 2 minutes. Return shrimp to the pan and heat through (no more than 30 seconds – 1 minute so the shrimp don’t overcook). Remove from heat and serve immediately.
Coconut Rice – M & J
1 ½ cups rice
Remaining coconut milk
Water
Salt
1 T sugar
Pour coconut milk into a 4 cup measure. Top off with water to make 3 cups. Combine rice and coconut milk mixture, add about 1 t salt and the sugar. Stir well and bring to a boil, turn down to simmer, cover and cook for 18 minutes. Fluff and serve. If you use Basmati rice, use only 2 ¼ cups liquid, steam for 15 minutes, remove from heat, and let sit uncovered for 10 minutes. Sprinkle with lime juice, if desired.
Post a Comment