Sesame-Soy Shrimp, Ramen, and Bok Choy

Susan showed me the recipe in the morning. I went grocery shopping. I made this for dinner same day. YUM!

Ingredients

3 tablespoons reduced-sodium soy sauce

3 tablespoons oyster sauce

1 tablespoon toasted sesame oil

1 tablespoon vegetable oil

12 ounces fresh or frozen (thawed) medium shrimp, peeled and deveined (I used cocktail shrimp which I added during last few minutes of the stir fry.

3 green onions, trimmed and cut into 2-inch pieces

1 tablespoon minced ginger

3 garlic cloves, sliced

3 baby bok choy (1 pound), trimmed and sliced

½ red bell pepper, cut into bite-size strips

1 14.2 ounce package precooked Hokkien noodles

Crushed red pepper or Sriracha (I used crushed red pepper.)

1/3 cup unsalted peanuts (My addition.)

Directions

Instructions Checklist

  • Step 1 In a small bowl whisk together soy sauce, oyster sauce, and sesame oil.
  • Step 2 In a wok or extra-large skillet heat 1 tablespoon vegetable oil over medium-high. Add shrimp in a single layer and cook 2 minutes or until opaque, turning once. Remove to a plate. (I added cocktail shrimp at end.)
  • Step 3 Add green onions, ginger, and garlic to wok. Cook and stir 30 seconds. Add bok choy and bell pepper; cook and stir 2 minutes.
  • Step 4 Add noodles, shrimp, and soy sauce mixture to wok. Using tongs, toss ingredients until noodles are coated in sauce and heated through. If desired, top with crushed red pepper or Sriracha. Serve immediately. Serves 4

Based on a recipe from Better Homes & Gardens.

Gardening Is About Patience

Yesterday, Susan bought me a basket
A box really, a cardboard box basket filled with herbs
Four white plastic pots, basil in one
Rosemary in another, oregano in one
Thyme in another, waiting to be
Planted in late May in my garden

Walking Freddy down our street
I see a man cut down a pine tree
He calls out to Dot and Jack
Also walking down the street
“Merry Christmas” I wonder why
He cut down the tree
I don’t stop to ask
He’s a smoker and I am not
And he’s not wearing a mask

Earlier in the day
Outside near the garden
Yet to be planted
Susan cut my hair
Short and if my head was flat
It might be used as a putting green
That is if you played golf

Walking into the kitchen
Susan said those are beautiful
Speaking of the shrimp spring rolls
And they were and they were
Delicious as was the shrimp stir-fry

I am in a place I love
With a woman I love
With a dog I love
With art and books I love
A few weeks ago we read
Shakespeare’s Sonnets
“So long as men can breathe or eyes can see
“So long lives this, and this gives life to thee.”

 

Shrimp in Yellow Curry

Before my son and his girlfriend return to Denver after spending the Christmas Holidays with family here in Western Massachusetts, they always make time to have dinner with Susan and me a few days after Christmas. They also come to our traditional Christmas Eve family get-together but this dinner is just for the four of us. I usually make their favorite, Chicken Piccata, but this year Susan suggested we make something different.

“They love shrimp, Bruce,” Susan said. “And spicy food. Why not make this Shrimp with Yellow Curry recipe from Mark Bittman.”

And I did and we all loved it!

Mark Bittman writes:

“Many Thai dishes are not unlike what we call curries, but although they may contain curry powder, they are more often based on a combination of herbs and aromatic vegetables, rather than dried spices. A typical curry might feature a mixture of garlic, shallots, chiles, lime leaf, sugar and galangal (or ginger). This simplified version leaves out the lime leaf and sugar, but benefits from the addition of a couple spoonfuls of fish sauce at the end of cooking. It is exotic and brightly-flavored, but blessedly easy to toss together on a weeknight.”

Featured in: The Minimalist; The Essence Of Thai Cooking

Ingredients

  • 2 tablespoons peanut or vegetable oil
  • 1 cup minced onion
  • 1 tablespoon minced garlic
  • 1 tablespoon minced galangal or ginger (I used grated ginger.)
  • 1 teaspoon minced hot chili, or crushed red pepper flakes, or to taste (I used 1 jalapeno, seeded and cut into thin rounds and red pepper flakes.)
  • 1 tablespoon curry powder, or to taste
  • 1 cup fresh or canned coconut milk
  • 1 ½ to 2 pounds medium-to-large shrimp, peeled
  • Salt and freshly ground black pepper
  • 2 tablespoons nam pla (fish sauce), or to taste (I used fish sauce.)
  • ¼ cup minced cilantro or mint leaves (I used cilantro.)
  • 1 package, about 2 cups, pea pods (my addition)

Preparation

  1. Place the oil in a large, deep skillet and turn the heat to medium. Add the onion, garlic, ginger, and chilies, pea pods and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the curry and cook, stirring, another minute.
  2. Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry. Add the shrimp, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink.
  3. Add half the nam pla, stir, then taste and add the rest if necessary. Garnish with cilantro and serve with white or sticky rice. (I used brown rice.)

 

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Spicy Shrimp with Mint

My wife asked me to make a spicy shrimp salad for dinner a few nights ago. And I did.

Delicious!

Ingredients

  • 2 pounds shrimp in the 15-to-30-a-pound range, peeled (deveined, if you like)
  • 1 teaspoon minced garlic, or more to taste
  • 1 teaspoon salt
  • ½ teaspoon cayenne, or to taste
  • 1 teaspoon paprika
  • 4 tablespoons olive oil
  • 2 tablespoons plus 2 teaspoons lemon juice
  • 30 to 40 mint leaves (I used chocolate mint as this grows in my garden.)
  • 6 cups arugula and other greens

Preparation

  1. Preheat broiler; adjust the rack, moving it as close to the heat source as possible. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over low heat.
  2. Combine the shrimp with garlic, salt, cayenne, paprika, half the olive oil and the 2 teaspoons of lemon juice; stir to blend. Turn heat under the skillet to high.
  3. When skillet smokes, toss in shrimp. Shake the pan once or twice to distribute them evenly, then immediately place skillet in the broiler.
  4. Mince about one-third of the mint, and set aside. Tear remaining leaves, and toss them with the arugula. Stir remaining olive oil and lemon juice together in a bowl.
  5. The shrimp are done when opaque, usually 3 to 4 minutes. Use a slotted spoon to transfer them to a plate; it is fine if they cool for a moment. Add shrimp juices to olive oil-lemon juice mixture, and stir. Dress the greens with this mixture, and toss; if the greens seem dry, add a little more olive oil or lemon juice, or both. Place greens on a platter, and arrange shrimp on top or around them; garnish shrimp with the remaining minced mint.

Based on a recipe from Mark Bittman.

If you are looking for beautiful portrait, wedding, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.  Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me.