I've been making a lot of curry the past six months. Turns out my 1.5 year old prefers a good home cooked curry than just about anything else. This little boy loves his food spicy and saucy. He gets a whiff when I'm heating it up and starts to kick his legs in his high chair and bounce up and down. This Thai red curry from Bon Appetit is one of the best that I've made over the years. You could do this with fish, chicken, shrimp, just veggies - rice noodles or rice.
1 large shallot
6 cloves of garlic
1 2" piece of ginger, peeled and cut into pieces
2 tbsp vegetable oil
2 tbsp red curry paste
2 tsp tumeric
1 28oz can of diced tomato
1 can of coconut milk
1 lb vegetables - cauliflower, carrots, etc.
1 lb white fish (cod, halibut, haddock) or chicken, shrimp
1. Pulse shallot, garlic and ginger in a food processor to finely chop. Heat oil in a large saucepan over medium heat and cook the garlic mixture until golden. Add the curry paste and tumeric and cook until darker in color and starts to stick to the pan - about 3 mins.
2. Add tomatoes and cook for about 5 mins. Stir in coconut milk and season with salt. Simmer and stir occasionally until its thickened - about 10 mins.
3. Add vegetables and add enough water to cover the veggies. Bring to a simmer and cook until veggies are crisp but tender - about 10 mins.
4. Season the fish/chicken/shrimp with salt and pepper and add to the curry. Return to a simmer and cook until meat is cooked through. Serve over rice noodles or rice with a squeeze of lime and some cilantro.
Showing posts with label Shrimp. Show all posts
Showing posts with label Shrimp. Show all posts
Sunday, May 8, 2016
Friday, June 21, 2013
Corn Risotto with Grilled Shrimp and Salsa Verde
It's almost corn season!! Favorite time of the year for the Martocci's. And although there's no better way to eat corn than off the cob, this is pretty darn yummy. Even better? Stock pile your corn throughout the summer by buying at least 2 extra ears every time you get it. Freeze serving sizes in ziplocks and love it throughout the cold months...we grew up always having 'summer corn' at Thanksgiving - thanks Mom!
Salsa:
1/4 cup water
3 tbsp chopped arugula (for a little bite), spinach, or kale - whatever you've got
3 tbsp chopped mint (keep the rest for mojitos!)
3 tbsp chopped parsley
2 tbsp chopped basil
1 tbsp lemon zest
1 tbsp fresh chopped fresh thyme
2-3 tbsp olive oil
1 1/2 tsp balsamic vinegar
Pinch or two of salt
3/4 tsp anchovy paste (don't skip it)
3 cloves garlic
Risotto:
12 large shrimp
2 tbsp olive oil
2 tsp balsamic vinegar
Pinch of salt and pepper
1-2 shallots
Corn from 2 ears
1 tbsp butter
3 cups chicken broth
1-2 sprigs of fresh thyme
1 bay leaf
1 sprig of rosemary
3/4 cups arborio rice
1/4 grated Parmesan
1. To prepare salsa, put all ingredients in a food processor and pulse until finely chopped.
2. Marinate peeled shrimp with 1 tbsp oil, vinegar, and pinch of salt and pepper. Combine and refrigerate for 1 hr.
3. Melt butter and add stock, thyme, bay leaf and rosemary in a medium sized saucepan on medium heat. Keep at medium heat on stove.
4. Place the shrimp on skewers and fire up the grill. Grill the shrimp until opaque and just done - they'll cook a bit more in the risotto. Set aside.
5. In a large saute pan, add 1 tbsp oil and shallot and cook for a few minutes. Add the rice and stir constantly for a couple of minutes. Add 1/2 cup or ladle of stock to the rice and cook until liquid is almost absorbed, stirring constantly (don't add the bay leaf or sprigs). Keep adding a ladle of stock and letting it cook down, repeating the process until the broth is used and rice is tender. Stir in the corn and Parmesan.
6. Add the shrimp and stir a couple of minutes more. Serve and drizzle with the salsa.
Salsa:
1/4 cup water
3 tbsp chopped arugula (for a little bite), spinach, or kale - whatever you've got
3 tbsp chopped mint (keep the rest for mojitos!)
3 tbsp chopped parsley
2 tbsp chopped basil
1 tbsp lemon zest
1 tbsp fresh chopped fresh thyme
2-3 tbsp olive oil
1 1/2 tsp balsamic vinegar
Pinch or two of salt
3/4 tsp anchovy paste (don't skip it)
3 cloves garlic
Risotto:
12 large shrimp
2 tbsp olive oil
2 tsp balsamic vinegar
Pinch of salt and pepper
1-2 shallots
Corn from 2 ears
1 tbsp butter
3 cups chicken broth
1-2 sprigs of fresh thyme
1 bay leaf
1 sprig of rosemary
3/4 cups arborio rice
1/4 grated Parmesan
1. To prepare salsa, put all ingredients in a food processor and pulse until finely chopped.
2. Marinate peeled shrimp with 1 tbsp oil, vinegar, and pinch of salt and pepper. Combine and refrigerate for 1 hr.
3. Melt butter and add stock, thyme, bay leaf and rosemary in a medium sized saucepan on medium heat. Keep at medium heat on stove.
4. Place the shrimp on skewers and fire up the grill. Grill the shrimp until opaque and just done - they'll cook a bit more in the risotto. Set aside.
5. In a large saute pan, add 1 tbsp oil and shallot and cook for a few minutes. Add the rice and stir constantly for a couple of minutes. Add 1/2 cup or ladle of stock to the rice and cook until liquid is almost absorbed, stirring constantly (don't add the bay leaf or sprigs). Keep adding a ladle of stock and letting it cook down, repeating the process until the broth is used and rice is tender. Stir in the corn and Parmesan.
6. Add the shrimp and stir a couple of minutes more. Serve and drizzle with the salsa.
Sunday, January 10, 2010
Shrimp & Cheese Stuffed Poblanos with Rice
Chiles Rellenos is probably my favorite Mexican meal. This is a great version and it's fast and easy to make.
1 cup basmati rice
2 cups chicken broth
1/2 onion, diced
1 TB tomato paste
3 poblano peppers
1/2 lb shrimp
handful of mushrooms sliced
3 cloves minced garlic
1 TB flour
1/2 tsp red pepper flakes
1/2 cup milk
1/2 cup shredded queso blanco or Monterrey Jack
2 TB chopped cilantro
1. Heat olive oil in a medium saucepan. Add onions and cook until soft. Add tomato paste and stir well. Add the rice and broth and bring to a boil. Cover and turn the heat to low.
2. Turn your broiler on high and place the poblanos into the oven. Keep an eye on them and turn as they begin to char. Cook until all sides are bubbly. When done, remove the poblanos and place them in a sealed ziplock bag for about 5-10 minutes.
3. Remove the poblanos from the bag and deskin them. Carefully cut the tops off and remove the seeds.
4. Heat a large skillet over medium high heat. Add oil to the pan to coat and then add the shrimp and mushrooms and cook until shrimp is done - about 3 minutes. Remove from the pan and set aside
5. Add the garlic and the red pepper to the pan and saute for about a minute. Add the flour and stir until it forms a paste with the oil.
6. Add the milk and stir for about a minute. Remove the pan from the heat and add the cheese. This should form a thick sauce. Add more cheese if you need to thicken it. When the cheese is melted, add the shrimp and cilantro and salt and pepper.
7. Scoop the cheese and shrimp mixture and fill each of the poblanos. Place on a lined cookie sheet and put back in the oven for about 2 minutes under the broiler.
8. Serve with rice.
1 cup basmati rice
2 cups chicken broth
1/2 onion, diced
1 TB tomato paste
3 poblano peppers
1/2 lb shrimp
handful of mushrooms sliced
3 cloves minced garlic
1 TB flour
1/2 tsp red pepper flakes
1/2 cup milk
1/2 cup shredded queso blanco or Monterrey Jack
2 TB chopped cilantro
1. Heat olive oil in a medium saucepan. Add onions and cook until soft. Add tomato paste and stir well. Add the rice and broth and bring to a boil. Cover and turn the heat to low.
2. Turn your broiler on high and place the poblanos into the oven. Keep an eye on them and turn as they begin to char. Cook until all sides are bubbly. When done, remove the poblanos and place them in a sealed ziplock bag for about 5-10 minutes.
3. Remove the poblanos from the bag and deskin them. Carefully cut the tops off and remove the seeds.
4. Heat a large skillet over medium high heat. Add oil to the pan to coat and then add the shrimp and mushrooms and cook until shrimp is done - about 3 minutes. Remove from the pan and set aside
5. Add the garlic and the red pepper to the pan and saute for about a minute. Add the flour and stir until it forms a paste with the oil.
6. Add the milk and stir for about a minute. Remove the pan from the heat and add the cheese. This should form a thick sauce. Add more cheese if you need to thicken it. When the cheese is melted, add the shrimp and cilantro and salt and pepper.
7. Scoop the cheese and shrimp mixture and fill each of the poblanos. Place on a lined cookie sheet and put back in the oven for about 2 minutes under the broiler.
8. Serve with rice.
Monday, October 26, 2009
Seafood & Butternut Squash Risotto
The leaves are changing and I wanna eat butternut squash. Shrimp and scallops make it so much better, especially with creamy risotto. Risotto really doesn't take that much effort to cook...this is restaurant quality in your own kitchen!
1 cup Arborio rice
3 1/2 cups of chicken broth
1/2 cup dry white wine
1 small onion, diced
2 cloves garlic, minced
1 tsp sage
6 sea scallops, cut in half or quarters
4-5 medium sized shrimp, tails off and cut in half
1 handful of mushrooms, chopped into chunks
1/2 butternut squash in 1/4-1/2 inch cubes
1. Pour the broth into a saucepan and heat at medium high.
2. In a different medium sized saucepan, saute the onion in a little olive oil. Add garlic once the onion starts to get soft. Add the sage and mushrooms and continue to cook until mushrooms get softer.
3. Add the rice to the onions and mushroom mixture and stir until it turns a light brown.
4. Add the wine to the rice and simmer until reduced by half.
5. Using a ladle, add about 1/2 cup of the hot broth to the rice and stir. Simmer and still frequently until the broth is almost absorbed. Then add another ladle of broth and repeat the process until all of the broth has been used and the rice starts to soften.
*Be careful not to let too much liquid evaporate in between the addition of broth...it'll make the rice sticky and pastey instead of creamy.
6. When you're down to about 2 ladles of broth left, add the squash. The squash should soften up by the time the risotto is done.
7. When about half of the final ladle of broth has been absorbed, add the scallops and shrimp. Stir gently until the liquid is absorbed and the risotto is creamy. Add salt and pepper to taste.
1 cup Arborio rice
3 1/2 cups of chicken broth
1/2 cup dry white wine
1 small onion, diced
2 cloves garlic, minced
1 tsp sage
6 sea scallops, cut in half or quarters
4-5 medium sized shrimp, tails off and cut in half
1 handful of mushrooms, chopped into chunks
1/2 butternut squash in 1/4-1/2 inch cubes
1. Pour the broth into a saucepan and heat at medium high.
2. In a different medium sized saucepan, saute the onion in a little olive oil. Add garlic once the onion starts to get soft. Add the sage and mushrooms and continue to cook until mushrooms get softer.
3. Add the rice to the onions and mushroom mixture and stir until it turns a light brown.
4. Add the wine to the rice and simmer until reduced by half.
5. Using a ladle, add about 1/2 cup of the hot broth to the rice and stir. Simmer and still frequently until the broth is almost absorbed. Then add another ladle of broth and repeat the process until all of the broth has been used and the rice starts to soften.
*Be careful not to let too much liquid evaporate in between the addition of broth...it'll make the rice sticky and pastey instead of creamy.
6. When you're down to about 2 ladles of broth left, add the squash. The squash should soften up by the time the risotto is done.
7. When about half of the final ladle of broth has been absorbed, add the scallops and shrimp. Stir gently until the liquid is absorbed and the risotto is creamy. Add salt and pepper to taste.
Monday, August 24, 2009
Singapore (Curry) Noodles
Paddy gave me a noodle cookbook for my bday (perhaps more of a present to himself than vice versa?!) so it's been noodles all the time... Be prepared to see oodles more noodles in the next few months as I make my way through the book. This one I love - incredibly easy and very tasty! I prefer to use very thin egg noodles but you're supposed to use rice noodles. It's up to you...
8oz thin egg noodles, rice vermicelli, or angel hair pasta (only if you have to!)
1/2 lb shrimp, or cubed or shredded chicken or pork
3 tbsp vegetable oil
1 small onion cut into thin wedges or rough chunks
1/2 cup peas
Handful of snow peas if you've got 'em, mushrooms also nice to add
2 tsp curry powder (or more depending on taste)
1 1/2 tsp fish sauce
1/4 cup cilantro
Salt & pepper
1. Boil a pot of water and cook the noodles until tender but firm. Once done, take them out and rinse in cold water.
2. In a large skillet or wok, heat the oil and cook the shrimp, chicken or pork.
3. When done, remove and set aside.
4. In same pan, add onion. Once tender, add the peas and any other vegetable you decide to use.
5. Add the noodles and the curry powder. Toss well until all noodles are yellow (you may decide to add more curry - I like mine fairly potent!). Add the shrimp/chicken/pork and stir with the noodles (tongs are handy for this).
6. Season with salt and pepper and serve once the noodles are nice and hot.
8oz thin egg noodles, rice vermicelli, or angel hair pasta (only if you have to!)
1/2 lb shrimp, or cubed or shredded chicken or pork
3 tbsp vegetable oil
1 small onion cut into thin wedges or rough chunks
1/2 cup peas
Handful of snow peas if you've got 'em, mushrooms also nice to add
2 tsp curry powder (or more depending on taste)
1 1/2 tsp fish sauce
1/4 cup cilantro
Salt & pepper
1. Boil a pot of water and cook the noodles until tender but firm. Once done, take them out and rinse in cold water.
2. In a large skillet or wok, heat the oil and cook the shrimp, chicken or pork.
3. When done, remove and set aside.
4. In same pan, add onion. Once tender, add the peas and any other vegetable you decide to use.
5. Add the noodles and the curry powder. Toss well until all noodles are yellow (you may decide to add more curry - I like mine fairly potent!). Add the shrimp/chicken/pork and stir with the noodles (tongs are handy for this).
6. Season with salt and pepper and serve once the noodles are nice and hot.
Wednesday, June 24, 2009
Summer Rolls
This is straight from a restaurant in Malden that we went to last weekend with a couple of friends. I've been planning to put up my recipe for these but just got this in my Daily Candy email and figured theirs is probably better!
1 package of twelve-inch round rice papers
12 large cooked and peeled shrimp, cut in half lengthwise
10 mint leaves
10 basil leaves
½ head of lettuce, shredded
½ package of thin rice noodles
1. Line up two sheets of rice paper, layering them one on top of the other.
2. Quickly dip them into a bowl of warm water.
3. Spread the moist rice paper onto a clean cutting board and flatten.
4. In the middle of the rice paper, layer two pieces of shrimp and top with one basil leaf and one mint leaf.
5. Add 1/6 of the lettuce and 1/6 of the rice noodles.
6. Tuck in top and bottom, then fold left and rights sides over the filling (like a burrito) and seal using a drop of water on your fingertip.
All Seasons’s Dipping Sauce
Ingredients
8 tbsp. hoisin sauce
4 tbsp. apple cider vinegar
4 tbsp. white sugar
1 tsp. sesame oil
2 tbsp. roasted peanuts, chopped (optional)
1 tsp. chili flakes (optional)
1. In a small bowl, mix hoisin sauce, vinegar, sugar, and sesame oil.
2. Top with roasted peanuts and chili flakes (optional).
3. Accept compliments gracefully; that’s just the way you roll.
Tuesday, March 31, 2009
Shrimp Scampi - in 15 minutes!
This is as easy as it gets. An Italian restaurant in your own kitchen. So go out and buy 1 lb of shrimp at the grocery store and make yourself a very easy meal.
4 tbsp butter
4 tbsp olive oil
2 shallots, finely chopped
2 cloves garlic, finely chopped
1 tbsp red pepper flakes (less if you don't want the spice)
1 lb shrimp (tails on or off)
1/2 cup dry white wine (or whatever you have in the fridge)
1 lemon, juiced
1/4 cup parsley
salt and pepper to taste
pasta - spaghetti or rotini or whatever you like.
*Pasta will take about 8-10 minutes or more, so start this before the shrimp.
1. In a large skillet, melt 2 tbsp butter over medium heat.
2. Add shallots and red pepper.
3. Season shrimp with salt and pepper and drop in skillet. Cook until pink (be careful not to overcook!!). Remove shrimp from heat.
4. Add wine and lemon juice to skillet and bring to boil.
5. Add 2 tbsp butter and olive oil.
6. When butter's melted, return shrimp to pan with parsley.
7. Drain pasta. Serve with shrimp and sauce.
4 tbsp butter
4 tbsp olive oil
2 shallots, finely chopped
2 cloves garlic, finely chopped
1 tbsp red pepper flakes (less if you don't want the spice)
1 lb shrimp (tails on or off)
1/2 cup dry white wine (or whatever you have in the fridge)
1 lemon, juiced
1/4 cup parsley
salt and pepper to taste
pasta - spaghetti or rotini or whatever you like.
*Pasta will take about 8-10 minutes or more, so start this before the shrimp.
1. In a large skillet, melt 2 tbsp butter over medium heat.
2. Add shallots and red pepper.
3. Season shrimp with salt and pepper and drop in skillet. Cook until pink (be careful not to overcook!!). Remove shrimp from heat.
4. Add wine and lemon juice to skillet and bring to boil.
5. Add 2 tbsp butter and olive oil.
6. When butter's melted, return shrimp to pan with parsley.
7. Drain pasta. Serve with shrimp and sauce.
Sunday, March 1, 2009
Grilled Noodle Bowls
Paddy and I went to lunch at this great Vietnamese restaurant in Harvard Square not too long ago. We had fresh spring rolls that had small pieces of BBQed pork and they were delicious. We also had two very large bowls of Pho, which I think is one of the most comforting soups there is. It has lots and lots of noodles. I usually order it with chicken. But when I recreated it at home a couple of weeks ago, I grilled a pork tenderloin and used that in the soup instead. It was unreal. The great thing about this soup is that you can add lots of fresh ingredients, and make it really spicy. You can make it with chicken, shrimp, pork, or no meat. If you use chicken, small pieces pulled from a roast chicken work best (good use of leftovers), if you use shrimp pop them right into the soup at the end and let them cook in the broth. If you use pork, this really is worth it...you can use the other half of the tenderloin a couple days later in something else.
1/4 cup brown sugar
1/4 cup soy sauce
1 tbsp dark sesame oil
3 tbsp canola oil
1 tbsp rice vinegar
~ 1 - 1.5 lb pork tenderloin
1/4 cup canola oil
1 tbsp red pepper flakes
1 tbsp minced ginger
2 qts chicken broth
1 cup mushrooms, sliced
1 cup bok choy, sliced into 1/4 pieces (1 medium with greens included)
1/4 onion sliced
2 tbsp soy sauce
1 handful of thin, round chinese egg noodles (you can also use angel hair pasta...if you have to!)
* eye the amount according to how much broth you have and the noodle ratio that you prefer
1 cup bean sprouts
1 large bunch of basil, roughly chopped
1 tbsp chili paste - at least
1. In a small bowl, combine the first 5 ingredients and mix well to dissolve the brown sugar a bit.
2. Place the tenderloin in a large plastic bag an pour in the marinade. Marinate the meat for 15-20 minutes.
3. Grill the tenderloin for 8 minutes, flip it and do the other side for another 8 minutes. When it's finished, take it off the grill and let it sit.
4. Heat the oil on medium or a little under in a large pot. Add the red pepper flakes, garlic, and ginger and let their flavors infuse into the oil - you don't want them to burn.
5. Add the chicken broth and bring to a boil.
6. Turn the heat down to medium high and add the mushrooms, bok choy, and onion and let simmer for about 5 minutes until the mushrooms start to get tender.
7. Add the noodles straight to the soup. Bring the broth back to a simmer so that the noodles cook in the broth.
8. Cut the tenderloin in half (you won't need all of it). It may be very slightly pink in the middle, that's ok, it will finish cooking in the soup. Cut the meat so that you have 1/4 x 3 inch strips.
9. When the noodles are soft, add the meat to the soup and turn the heat down to medium.
10. Just before serving, add the beansprouts and basil (the more basil the better). Serve with chili paste on the side - again, the more the better!
1/4 cup brown sugar
1/4 cup soy sauce
1 tbsp dark sesame oil
3 tbsp canola oil
1 tbsp rice vinegar
~ 1 - 1.5 lb pork tenderloin
1/4 cup canola oil
1 tbsp red pepper flakes
1 tbsp minced ginger
2 qts chicken broth
1 cup mushrooms, sliced
1 cup bok choy, sliced into 1/4 pieces (1 medium with greens included)
1/4 onion sliced
2 tbsp soy sauce
1 handful of thin, round chinese egg noodles (you can also use angel hair pasta...if you have to!)
* eye the amount according to how much broth you have and the noodle ratio that you prefer
1 cup bean sprouts
1 large bunch of basil, roughly chopped
1 tbsp chili paste - at least
1. In a small bowl, combine the first 5 ingredients and mix well to dissolve the brown sugar a bit.
2. Place the tenderloin in a large plastic bag an pour in the marinade. Marinate the meat for 15-20 minutes.
3. Grill the tenderloin for 8 minutes, flip it and do the other side for another 8 minutes. When it's finished, take it off the grill and let it sit.
4. Heat the oil on medium or a little under in a large pot. Add the red pepper flakes, garlic, and ginger and let their flavors infuse into the oil - you don't want them to burn.
5. Add the chicken broth and bring to a boil.
6. Turn the heat down to medium high and add the mushrooms, bok choy, and onion and let simmer for about 5 minutes until the mushrooms start to get tender.
7. Add the noodles straight to the soup. Bring the broth back to a simmer so that the noodles cook in the broth.
8. Cut the tenderloin in half (you won't need all of it). It may be very slightly pink in the middle, that's ok, it will finish cooking in the soup. Cut the meat so that you have 1/4 x 3 inch strips.
9. When the noodles are soft, add the meat to the soup and turn the heat down to medium.
10. Just before serving, add the beansprouts and basil (the more basil the better). Serve with chili paste on the side - again, the more the better!
Sunday, January 25, 2009
Shrimp & Sausage Stew
This is very quick and easy. When I think stew, I think hours of bubbling goodness and a good bit of labor. But, this takes less than a half hour and it's very flavorful. We had it last night - good for a cold winter dinner.
3/4 lb spicy sausage (hot Italian or Andouille)
1 medium onion, finely diced
3 cloves of garlic, minced
3 tbsp flour
1 tsp cumin
2 tsp paprika
1 32 oz box of chicken broth (Whole Foods broth is my favorite)
1/2 cup white wine
1 cup canned diced tomatoes (Hunts fire-roasted works great)
6 fresh sprigs of thyme
1 lb shrimp
1. In a large pot, cook the sausage until about 3/4 cooked through. You can use sausage links, or I like to use ground sausage because the bits are incorporated throughout the stew rather than in big chunks.
2. Remove sausage from pot. Add the onions and garlic and sautee until soft in the sausage fat.
3. Add the flour, cumin and paprika and stir well until onions and garlic become dry.
4. Add the chicken broth and wine and stir until the onion/flour mixture is well incorporated.
5. Add the tomatoes and thyme. Bring stew to a boil and then simmer on medium for 30 minutes.
6. Add the sausage (3/4 cooked) and the shrimp (raw) and cook for another 5 minutes or so.
*Serve immediately - if you leave the shrimp in the stew for long, it tends to get tough.
Serves ~3 people.
3/4 lb spicy sausage (hot Italian or Andouille)
1 medium onion, finely diced
3 cloves of garlic, minced
3 tbsp flour
1 tsp cumin
2 tsp paprika
1 32 oz box of chicken broth (Whole Foods broth is my favorite)
1/2 cup white wine
1 cup canned diced tomatoes (Hunts fire-roasted works great)
6 fresh sprigs of thyme
1 lb shrimp
1. In a large pot, cook the sausage until about 3/4 cooked through. You can use sausage links, or I like to use ground sausage because the bits are incorporated throughout the stew rather than in big chunks.
2. Remove sausage from pot. Add the onions and garlic and sautee until soft in the sausage fat.
3. Add the flour, cumin and paprika and stir well until onions and garlic become dry.
4. Add the chicken broth and wine and stir until the onion/flour mixture is well incorporated.
5. Add the tomatoes and thyme. Bring stew to a boil and then simmer on medium for 30 minutes.
6. Add the sausage (3/4 cooked) and the shrimp (raw) and cook for another 5 minutes or so.
*Serve immediately - if you leave the shrimp in the stew for long, it tends to get tough.
Serves ~3 people.
Saturday, January 10, 2009
Thai Hot & Sour Shrimp Soup
When I went to Thailand with Kimberly a few years ago, I discovered Tom Yum Goong (Hot and Sour Shimp Soup), and in a very bad way. It was our first day and we were out for lunch with Kimberly's friend's parents who don't speak English and therefore couldn't warn me about the hotness. The soup came and my first bite was a whole spoonful of what I thought were green beans. That's when I discovered the Thai chili. Everyone got a good laugh but I thought I was going to die. As traumatic as the experience was, I ate the soup at lunch and dinner almost every day for the entire two weeks we were there. I burned my mouth and the inner lining of my stomach everytime but I LOVED it. This recipe is a twist - for one, the chilis are optional. I also use coconut milk to ease the bite of the sour and because I love it. You can also make this with chicken.
1/2 lb shimp, peeled and deveined (tails on or off)
1 32oz box chicken broth
1 tbsp minced ginger
3/4 cup chopped cilantro
3 cloves minced garlic
2 stalks fresh lemongrass
1 cup coconut milk
1 tbsp fish sauce
2 tsp chili garlic sauce (or use Thai chilis if you can find them - use sparingly!!!!)
1 cup quartered mushrooms
1/4 cup chopped basil
2 tbsp lime juice
1. In a large saucepan, sautee the shrimp with a little bit of vegetable oil until about 1/2 cooked. Remove them from the pan, place in a bowl, and set aside. Leave the juices in the pan.
2. In the same pan, add broth, ginger, 1/2 cup of the cilantro, garlic, and lemongrass and bring to a boil. Cover, reduce heat and simmer for 20 minutes.
3. Strain the mixture over a bowl and discard the solids.
4. Return broth to the saucepan and add coconut milk, fish sauce, chili garlic sauce/Thai chilis, and mushrooms. Bring to a boil. Cover and simmer for 20 minutes.
5. Add shrimp, basil, lime juice, and 1/4 cup of cilantro and cook for another 3-5 minutes.
1/2 lb shimp, peeled and deveined (tails on or off)
1 32oz box chicken broth
1 tbsp minced ginger
3/4 cup chopped cilantro
3 cloves minced garlic
2 stalks fresh lemongrass
1 cup coconut milk
1 tbsp fish sauce
2 tsp chili garlic sauce (or use Thai chilis if you can find them - use sparingly!!!!)
1 cup quartered mushrooms
1/4 cup chopped basil
2 tbsp lime juice
1. In a large saucepan, sautee the shrimp with a little bit of vegetable oil until about 1/2 cooked. Remove them from the pan, place in a bowl, and set aside. Leave the juices in the pan.
2. In the same pan, add broth, ginger, 1/2 cup of the cilantro, garlic, and lemongrass and bring to a boil. Cover, reduce heat and simmer for 20 minutes.
3. Strain the mixture over a bowl and discard the solids.
4. Return broth to the saucepan and add coconut milk, fish sauce, chili garlic sauce/Thai chilis, and mushrooms. Bring to a boil. Cover and simmer for 20 minutes.
5. Add shrimp, basil, lime juice, and 1/4 cup of cilantro and cook for another 3-5 minutes.
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