Tuesday, January 22, 2008


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: JalapeƱos, ginger, garlic, cucumbers
Time: 45 minutes (15 of which is marinating)
Make ahead: All of this is best done last minute.

J: "This was even better than usual. I wish I knew what we did :)"
M: "A tropical indulgence."

1 comment:

J said...

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
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.