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
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.


sarah: (Default)
[personal profile] sarah
Red curry sauce:
1/2 c. coconut milk
2 Tbsp soy sauce
2 Tbps minced fresh cilantro or basil
2 tsp Thai red curry paste

2 Tbsp roasted peanut oil
1 medium head of cauliflower, trimmed, cored, and cut into florets
1 medium onion, chopped
1 lb spinach, stems removed, washed, shaken dry, and chopped
salt to taste

0. If serving over rice, get your rice cooker set up and going now.

1. Combine the coconut milk, soy sauce, cilantro, and curry paste in a small bowl and set aside. Chop your veggies.

everything ready to go

2. Heat most of the oil in a large skillet over medium-high heat until almost smoking. Add the cauliflower and stir-fry until lightly browned, about 4 mins.

stir fry the cauliflower

3. Push the cauliflower aside and place the onion in the center, Drizzle the remaining oil over the onion and cook until translucent, about 1 min. Add the red curry sauce, toss well to coat, and cover. Cook until the cauliflower is tender (about 3 mins).

sautee the onions

add the red curry sauce

4. Remove the cover, add spinach, and stir. Cover and cook, stirring once, until the spinach has wilted (about 2-3 minutes). Adjust seasonings and serve immediately.

wilt the spinach

curried cauliflower & spinach

from Jack Bishop's Vegetables Every Day

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