Lemongrass Shrimp with Coconut Rice

by Laura

I try not to cut too many corners, but there are some things that are just not worth the effort. Three things that fall into this category for me are fresh garlic, ginger and lemongrass. Granted, I have never actually tried to chop fresh lemongrass but I've heard it is a real pain so I was glad to pick up a tube of it in the produce section of my grocery store. And I know, I know. There are times when it really is worth it to peel and chop fresh garlic and ginger but for a marinade like this one, I was willing to cheat. 

This was a really easy meal and would be great on chicken as well if you aren't into shrimp.

 Lemongrass Shrimp

adapted from Wolfgang Puck 

Ingredients;:

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1 1/4 lb. large shrimp, peeled and de-veined (my grocery store didn't have ones that were already peeled and deveined and it was not fun. Useful video here though if it is also your first time.)  

1 tbsp chopped (or from a tube) lemongrass

1 tbsp chopped (or from a jar) ginger

1 tbsp chopped (or from a jar) garlic

1 tbsp honey

5 scallions - greens chopped and whites cut into small pieces, separated

1/4 cup reduced sodium soy sauce

2 tbsp sesame oil

Generous pinch red pepper flakes (optional) 

1 red bell pepper cut into 1 inch pieces

Preheat broiler.* Peel and devein the shrimp if they didn't come that way. In a large bowl combine all ingredients except scallion whites and red bell peppers. Refrigerate for about 30 minutes.  Place bell peppers and scallions on rimmed baking sheet and add shrimp and enough marinade to coat shrimp and vegetables. Broil for about 5 minutes (depending on the size of your shrimp), giving the baking sheet a good shake halfway through.

Served next to spinach salad with Trader Joe's Spicy Peanut Salad Dressing

Served next to spinach salad with Trader Joe's Spicy Peanut Salad Dressing

Remove from oven and serve over coconut rice. Garnish with cilantro and sriracha

 *The original recipe calls for the shrimp and vegetables to be skewered and grilled. I am sure it would be delicious, but if you couldn't tell already, I was feeling lazy.

Coconut Rice:

1 cup rice

1/3 cup coconut cream (or the creamy stuff that rises to the top of a can of coconut milk) 

1 and 2/3 cup water

Fresh cilantro as a garnish

I made this in my rice cooker and it turned out great. A little creamier than normal rice but not too coconutty for those who are wary (why do so many people fight the deliciousness that is coconut?!).

 

 

Giada's Lemony Shrimp Risotto

by Laura

Have you been scared off from trying to cook risotto? I have but after making this version from Giada, I don't see what the big deal is. This recipe took a while to complete and I made quite a mess of the kitchen, but the level of difficulty was low. The lemon makes it a refreshing choice for summer, and you could increase the amount of arugula to sneak in more vegetables. Highly recommend!

Step one: Chop onion and fennel and give yourself a pep talk about cooking risotto.

Step one: Chop onion and fennel and give yourself a pep talk about cooking risotto.

Step two: Salt and pepper shrimp, then cook in batches and set aside.

Step two: Salt and pepper shrimp, then cook in batches and set aside.

Step three: Using same pan, cook the fennel and onion, gradually adding in all the other ingredients.

Step three: Using same pan, cook the fennel and onion, gradually adding in all the other ingredients.

Step four: throw shrimp back in and heat through.

Step four: throw shrimp back in and heat through.

Step five: Pretend that this moderate portion size will satisfy you (I definitely had seconds).

Step five: Pretend that this moderate portion size will satisfy you (I definitely had seconds).

Thai Shrimp Ginger Stir Fry

By Laura

If I cook a meal with meat, it is almost always chicken. Other meats intimidate me, especially seafood for some reason. To try to break out of this rut, I made a recipe for a shrimp stir fry that our mom had sent us a few years ago and I filed away, but had never tried. I made it on a Monday night and was feeling particularly lazy, so I cut a bunch of corners (fresh ginger and garlic both from a jar, pre-cooked and shelled shrimp, etc), but it was still tasty and very quick for a weeknight meal.

Thai Shrimp Ginger Stir Fry (Kung Phat Khing)

You can use shrimp, chicken, beef, pork or tofu in this recipe. Have the rice and anything else you're serving ready (I made some green beans to go with) before you start the actual stir frying since it takes just a couple of minutes.
Serves 4 people, cook time 5-10 min

I paired the stir fry with steamed basmati rice and green beans.

I paired the stir fry with steamed basmati rice and green beans.


Ingredients
1 1/2 lb of shrimp with shells, 1 lb without shells or 1 lb chicken cut in 1/2 inch strips

1 tbsp vegetable oil
3 tbsp fresh minced ginger
2 tbsp garlic minced
4 scallions in 1/2 " pieces
1-4 fresh or dried chili peppers, seeded and chopped or cayenne to taste (I used one large poblano chili pepper to add some color and a small Serrano pepper for heat)
1/2-1 tsp sugar dissolved in 3 tbsp water

Heat a wok or nonstick skillet over medium-high heat, add oil and stir fry ginger, garlic, scallions and peppers 1-2 min. Add shrimp or chicken and cook til shrimp is pink and firm or heated through if frozen or chicken is done. Mix in sugar and water, cook a minute or so and serve at once.