Spicy Shrimp Stir Fry with Veggies

For years I have wondered why do I only find shrimp from Thailand here in New England–both at the supermarket and a favorite fish store. Why? Why aren’t Gulf Shrimp distributed and sold here in New England? I recently discovered a company called Biloxi Shrimp. And I ordered 10 pounds from them. I couldn’t be happier.

Reading from their website:

“Biloxi Shrimp Co. was founded in June 2020 by Mark Mavar and Jonathan McLendon, owners of merged commercial shrimp processing companies Biloxi Freezing & Processing, Inc. and M&M Shrimp Company LLC. 

“These two successful businessmen, whose commercial business tag line is “The Coolest Guys in Town,” were both born and raised in Biloxi, Mississippi “seafood capital of the world,” where they grew up in their respective families’ shrimp and seafood businesses with a natural love for their city, their Gulf Coast and their family heritage. 

“More of the history is detailed below, but in short, they built one of the largest and most modern shrimp processing facilities in the entire Gulf, serving both the restaurant/foodservice industry and retail stores. When the pandemic arrived in spring of 2020, they found their freezers full of product that would have otherwise been shipped to the shuttered restaurant industry. Naturally, with shrimp season set to begin soon, they needed a different sales channel to make room in their freezers for the new crop of shrimp soon to arrive at their docks.” (More on their website.)

Ingredients
2 tbsp. extra-virgin olive oil
1 lb. shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
1 tbsp. sesame oil
1 small bunch asparagus, cut into small pieces
1 cup sliced mushrooms
1 cup frozen peas, thawed
3 cloves garlic, minced
1 tbsp. grated ginger
1/2 c. soy sauce
1 tbsp. cornstarch
Juice of 1 lemon
2 tbsp. packed brown sugar
1/2 tsp red pepper flakes
A handful of cashews, to taste

Directions

  1. In a large skillet over medium heat, heat olive oil. Add shrimp and season with salt and pepper. Cook until pink, 5 minutes, then remove from skillet.
  2. Return skillet to heat and heat sesame oil. Add asparagus, peas, mushrooms cook until about 5 minutes, but still crisp. Add garlic and ginger and cook until fragrant, 1 minute more.
  3. In a small bowl, whisk together soy sauce, cornstarch, lemon juice, brown sugar, and the red pepper flakes. Add to skillet and toss to coat. Add cashews and shrimp and cook until heated through, 2 minutes.

The shrimp is delicious. Perfect. Here is the first dish I made earlier in the week; a simple stir fry with quinoa.

Crispy Bean Cakes With Harissa, Lemon and Herbs

OH MY! I have wanted to make bean cakes for a long time. I finally did a few nights ago. So delicious! I found the recipe on The New York Times Cooking page. A recipe developed by Yewande Komolafe.

Crispy Black-eyed Pea Cake with Yogurt and Pork, Cucumber, Peanut Stir Fry

Quoting The New York Times:

“This recipe embraces any beans you’ve got in your pantry. Canned beans are easiest, but fresh shelled beans can be ready to go with a quick blanching, and dried beans can be used, too, if they’ve been soaked and cooked in advance. Toss the well-drained beans with harissa (or any red chile paste), scallions, herbs, lemon zest, cornstarch and a lightly whipped egg white. (The egg white and cornstarch give these bean cakes their crispness.) Shape them into patties for frying, and slice some lemon wedges for serving. Eat the patties as a vegetarian main dish, a side to roast chicken or fish, or as a snack with a dash of harissa.”

Featured in: Bean Cakes You Can Depend On.

Ingredients

  • 2 (15-ounce) cans beans, such as black-eyed peas, chickpeas, pinto, kidney or black beans, drained (about 3 cups) (Note: There’s only two of us here so I used one can; one can of black-eyed peas.)
  • ½ cup fresh cilantro leaves and tender stems, chopped, plus more for garnish
  • ¼ cup fresh dill, chopped, plus more for garnish
  • ¼ cup sliced scallions (Note: I didn’t have scallions so I used diced red onion.)
  • 3 tablespoons cornstarch (Note: Because I used only on can of beans I added 1 1/2 tablespoons.)
  • 1 tablespoon harissa, plus more for serving
  • ¾ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 lemon, zested and cut into wedges
  • 1 egg white
  • 6 tablespoons olive oil, plus more as needed
  • Labneh or full-fat Greek yogurt, for serving (optional)

Preparation

  1. Place the drained beans in a large bowl and crush using a fork or your fingers until coarsely mashed. Add the cilantro, dill, scallions, cornstarch, harissa, coriander, cumin, salt and pepper. Add the lemon zest and stir to incorporate. Alternatively, you can incorporate ingredients using a food processor and pulse to combine.
  2. In a small bowl, whisk the egg white until foamy and fold it into the bean mixture. Cover the mixture and refrigerate to chill slightly, at least 15 minutes, before shaping and frying.
  3. Heat 3 tablespoons oil in a medium (10-inch) nonstick skillet or a well-seasoned cast-iron skillet over medium-high. Working in batches, use a 1/4-cup measure to scoop portions of the bean mixture into the oil. Using the flat surface of the cup, press each scooped portion to tightly pack and shape it into a 1/4-inch-thick patty. Cook until the bottom is golden brown, about 3 minutes. Turn using a wide spatula, and brown the other side, about 2 minutes.
  4. Remove cooked cakes from oil and drain on a plate lined with paper towels or a cooling rack on a baking sheet. Repeat until all the bean mixture is used, adding the remaining oil and removing any loose bits from the skillet as necessary. Return the bowl to the refrigerator in between batches to keep the mixture chilled.
  5. Serve lemon wedges alongside the crispy cakes for squeezing. Garnish with dollops of labneh, if using, additional fresh herbs and harissa for dipping.

I kept the other ingredients pretty much as stated above.