By: Revanche

Recipe hunt

July 31, 2008

This is a sponsored post.

I was recipe hunting last night (with the help of blogging puppy) because I’ve been in the mood to cook. For the last two weeks, I’ve been all about the steak: ribeye, prime rib, Santa Maria style BBQ. That last has been on my mind ever since my dear friend surprised us with a dinner party. Yummm ….

After looking at the price of steak, however, and of the green veggies that I was craving (green beans and asparagus) I’m reconsidering the entree. I know that shrimp is just as costly per pound, but I can use less of it in each dish.

I found this positively luscious recipe over at Closet Cooking for Thai Lemon Shrimp.

Ingredients:
1 pound shrimp (shelled and deveined)
1/3 cup sweet chili sauce
1 lemon (juice and zest)
3 kaffir lime leaves (sliced, substitute lime zest)
1 teaspoon chili sauce
1 tablespoon fish sauce
3 cloves garlic (chopped)
1 teaspoon palm sugar (or brown sugar)
1/4 cup coconut milk
1/4 cup cilantro (chopped)

Directions:
1. Marinate the shrimp in the sweet chili sauce, lemon juice, lemon zest, kaffir lime leaves, chili sauce, fish sauce, garlic and sugar for 10 or more minutes.
2. Heat a pan.
3. Add the shrimp, the marinade and the coconut milk and simmer (not boil) until the shrimp are cooked, about 2-3 minutes.
4. Remove from heat and mix in the cilantro.

I swear Kevin has a positive genius for finding delectable recipes, and most helpfully suggests a substitution for the kaffir lime leaves which are a bit difficult for me to find. I think it’d be an awesome contender in the cook off in New Orleans. I love love love fresh seafood, and even more so when it’s been locally harvested in an ecologically sound manner. After all, as much as I love to feed my tummy, knowing that there will be enough for years to come is just as important.

Do you have a go-to seafood dish that you would suggest? Or have any variations on the theme that I could try? I’m open to all new ideas!

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