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Friday, January 09, 2009

Fast Forward to Spicy Shrimp

I have quite the backlog of recipes that I want to share with you, and eventually I'll get to them. But I made a really nice and different stir-fry tonight and I want to give it to you right away. It has a tropical feel that us midwesterners are so in need of right now. Plus, after the kale post, I knew I should to give you something to make you come back.

This is from a very reliable CooksTalk contributor, SuB (of the famous chocolate cake.) She named it one of the best recipes she's run across in 2008. I was looking for something to do with shrimp and I read this recipe and it just so happened that I had everything to make it, the herbs included. I didn't have the kaffir lime leaf, but I never have kaffir lime leaf so that's OK.

I guess I'd call this thai. But it doesn't rely as much on the lime as most thai dishes I've made before. It does have coconut milk, chilis, fish sauce and sriracha hot sauce. If you like savory dishes with coconut milk, I highly recommend it. It is spicy, but not super-spicy and you can always hold back on the jalapeno. I included some red bell pepper in mine and garnished with scallions and cilantro. I served it with brown rice, instead of the coconut rice. I would recommend a cold beer as the accompanying beverage.


Adapted from Gourmet, July 2006 (Don't be frightened away by the long list of ingredients, it is easy to put together)

16 oz. raw shrimp (peeled and deveined, 20–25/lb. size)
1-1/2 Tb. Sriracha chile sauce
1/4 teaspoon salt
1 cup (scant) unsweetened (not low-fat) coconut milk, well-stirred (half of 13oz.can)
2 teaspoons cornstarch
3/4 cup reduced-sodium chicken broth, divided 1/2C.+1/4C.
1 Tb. fish sauce
1 Tb. vegetable oil
1/2 teaspoon fennel seed
2 teaspoons fresh ginger, finely chopped
1 jalapeno pepper, seeded and minced (optional)
8 oz. broccoli florets, or use a combination of vegetables such as onions, snap peas, red and green bell peppers, celery, squash, carrots, scallions.
2 Tb. chopped fresh cilantro (or more, to taste)
2 Tb. chopped fresh basil (or more, to taste)
2 teaspoons minced Kaffir lime leaf (optional)
Garnish: lime wedges, chopped scallions, chopped fresh cilantro

Stir shrimp to coat with the Sriracha sauce and 1/4 teaspoon salt in a bowl, reserve.

In another bowl, stir together cornstarch, 1/2 cup of the chicken broth, the fish sauce, and 1 cup coconut milk until cornstarch is completely dissolved.

Heat a 12- to 14-inch well-seasoned flat-bottomed wok or a 12-inch heavy skillet over high heat until very hot, then add oil, swirling to coat. Add fennel seed and stir 30 seconds until fragrant; (be careful it doesn't burn). Add ginger and jalapeno and cook 30 seconds more.

Add broccoli to hot pan and stir-fry until bright green, then carefully pour the 1/4 cup chicken broth down the side of the pan and stir-fry until liquid has evaporated, about 2 minutes.

Add shrimp mixture and cook 2 minutes until almost pink, stirring frequently. Reduce heat to medium.

Stir cornstarch mixture, then carefully pour it down the side of pan. Bring to a boil, stirring constantly, until sauce is slightly thickened and shrimp are just cooked through, about 3 minutes more. Stir in cilantro, basil, and lime leaf if using. Taste and adjust seasonings. Garnish with chopped fresh cilantro and scallions. Serve immediately over rice. Serves four.


1-1/2 cup long-grain white rice
3/4 teaspoon salt
1-1/2 cups water
1 teaspoon sugar
1 cup unsweetened coconut milk (not low-fat)

Rinse rice in a sieve under cold water, drain well and transfer to a 1-1/2 to 2-quart heavy saucepan. Add water, sugar, coconut milk, and salt. Bring to a boil, partially covered, reduce heat to low and cover completely. Cook 20 minutes, then remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork and serve immediately with shrimp. Serves four.

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Made by Lena