sarah: (Default)
[personal profile] sarah
Flank steak with tamari sauce, garlic green beans, and baked potatoes.
sarah: (taste)
[personal profile] sarah
Haven't cooked shrimp since I moved in with D ten years ago. But when she's asleep in the evenings, I make seafood for dinner. If you need a primer on how to prep shrimp, I found this tutorial from Gordon Ramsay quite helpful.

2 Tbsp cooking oil (I used coconut)
1 red bell pepper, cut into strips
1/2 fresh red chile , sliced (I skipped this.)
2 Tbsp Thai red curry paste
1/2 lb shrimp, peeled & deveined
1 can coconut milk
1 Tbsp fish sauce
1 cup snow peas (I skipped these, because the ones at the store looked crummy.)
Cilantro
Lime juice, to taste (about a Tbsp)




Slice up the red pepper and chile. Rinse and remove stems from the cilantro leaves.

Heat skillet over medium heat, then add the cooking oil. Sautee the red pepper and chile for 2-3 minutes.

Add the curry paste. Stir and cook for about a minute. Add the coconut milk and fish sauce, and mix well.




Add shrimp and snow peas, and cook for 3 minutes. Shrimp are easily overcooked, so don't leave this on the heat too long -- remove the pan from the burner as soon as the shrimp pink up.

Stir in cilantro, and lime juice to taste. Serve over rice/noodles/cauliflower rice.



Pictured with cauliflower rice

From Vikalinka.
sarah: (taste)
[personal profile] sarah
Steak (I used 1lb flank steak for 3 people)
Bell peppers (tricolor is very pretty!)
Onion (I used 3/4 of a large Spanish onion)
Fajita seasoning (I used the pre-mixed McCormick packet)
Rice or fajitas
Toppings, such as shredded cheese, sour cream, pico de gallo

If serving over rice, get your rice cooker set up and going in advance.

Prepare the steak. I cooked it sous vide at 130 F for 45 minutes, then sliced into strips. Alternatively, slice first and stir fry in a pan with a tablespoon of oil.

Set aside the steak. In a large skillet, heat a tablespoon of oil, and sautee the onions and peppers for 3-5 minutes. Add the steak, seasoning, and about 1/4 c. of water. Stir and simmer for 3-5 minutes.

Serve over rice, or in tortillas. Top with cheese, sour cream, and salsas.


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July 2016

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