Posted in Recipes

Thai Sweet, salty and spicy shrimp

I made this for Valentine’s Day. So delicious. Based on a recipe from The New York Times.

INGREDIENTS

  • 1 pound large shrimp, peeled and deveined
  •  Kosher salt and black pepper
  • 1 tablespoon light brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon white vinegar
  • 3 tablespoons roasted, salted peanuts, finely chopped
  • 3 scallions, thinly sliced crosswise
  • 1 tablespoon fresh lime juice
  • ½ teaspoon red-pepper flakes

PREPARATION

  1. Pat the shrimp very dry and lightly season with salt and pepper.
  2. In a medium (10-inch) nonstick skillet, stir together the sugar, fish sauce and vinegar. Bring to a gentle simmer over medium-high heat. When the mixture comes to a simmer, add the shrimp and cook until pink on both sides, 2 to 3 minutes per side.
  3. Add the peanuts, scallions, lime juice and red-pepper flakes and stir to combine. Season to taste with salt and pepper. Serve immediately.

Note: I used cooked shrimp so I only had to heat for a few minutes.
I used Rice Wine Vinegar.
I used a bit more nuts than what it calls for.
I used chopped red onion instead of scallions.
I used juice of one whole lime.

I served it with Curry Rice:

  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • 1 tsp crushed ginger
  • 1 tsp turmeric
  • 2 tsp curry powder / Garam Masala
  • 2 cups Jasmine / Basmati rice
  • 4 cups stock / water
  • 1 tsp salt
  • 1 cup frozen peas (optional)

Instructions

  • Heat a tablespoon of oil in a medium-sized pot. Add the onion and saute until soft and translucent.
  • Add the garlic, ginger and spices and cook for 30 seconds.
  • Stir in the rice then pour in the water/stock and season with salt.
  • Allow to simmer until most of the water has been absorbed then stir in the peas.
  • Cover with a lid then turn the heat down to its lowest setting.
  • Allow to cook gently for 5 minutes then turn the heat off and allow the rice to steam for 10 minutes.
  • Once cooked, fluff with a fork, season to taste and serve.
  • NOTE: I added some nuts and chopped red onion along with the peas.

Here Susan and I am about to enjoy the special dinner.

Posted in Food Photography, Inspiration, Recipes

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.

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