sarah: (taste)
[personal profile] sarah



olive oil
1/2 pound raw shrimp, peeled & deveined
1 bunch asparagus, ends trimmed and each stalk cut into 2-3" pieces
salt, to taste
1 tsp minced ginger (which I didn't have, so I used a dash of ginger powder)
1 tsp minced garlic

For the lemon sauce:
⅔ cup chicken stock
1 Tbsp cornstarch (or arrowroot powder)
1 Tbsp soy sauce (I used tamari, which is GF)
¼ cup lemon juice
1 tsp lemon zest

In a small bowl, whisk together all of the lemon sauce ingredients and set aside.

In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to pan and stir fry for 2-3 minutes, seasoning with a bit of salt. Remove when turning pink and opaque, but still underdone.

In same frying pan, heat another 2 tablespoons of oil over medium-high heat. Add asparagus and cook for 4-5 minutes, or until nearly the way you like it (I go for tender, but still with a snap to it, and vivid green). Add salt, ginger, and garlic and cook for 1 minute more.

Pour in lemon sauce, and add shrimp back to the pan. Simmer for about a minute, until shrimp are fully cooked and sauce starts to thicken (it will thicken more upon standing).

Remove from heat and serve, preferably over something to soak up the sauce. Shown with cauliflower rice and a side of sauteed mushrooms and onions.

From Home Cooking Memories.
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
I've been experimenting with some grain-free dishes. I only cooked cauliflower from fresh for the first time a few months back. I'm really digging the taste and versatility. A food processor is recommended for this recipe.

1 head cauliflower, cored & trimmed into florets
1 shallot, minced
2 cloves garlic, minced
2 Tbsp olive oil
1 tsp sea salt




Mince up your aromatics.

In two batches, pulse the cauliflower in a food processor to rice-like grains (about the size of couscous). If you don't have a food processor, you can grate it using a box grater.

Heat a skillet over medium-high heat, then add the olive oil. Sautee the shallots and garlic for a minute until tender.




Reduce heat to medium and add the cauliflower and salt. Cook for about 5 minutes, stirring constantly, until it reaches your preferred tenderness.



Pictured with red curry shrimp

From Cool Hunting.

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