Tag Archives: shrimp

Sriracha Shrimp with Steamed Coconut Rice

21 May

There are many nights when I sit, staring out the window and wish that somebody would drop off a bag of food.  It would be exactly what I didn’t know I wanted, from a restaurant that made excellent food and was conveniently located nearby.

On those nights, while I’m waiting for my food miracle to arrive, this might be my new go-to dish.  It is super easy, delicious, and practically cooks itself while I’m staring out the window.

Sriracha Shrimp with Steamed Coconut Rice

To prepare the rice part of this dish, I used a vegetable steamer with a rice insert.  I picked up an inexpensive one at Target this winter and I LOVE it (Model: Black and Decker).  To make the coconut rice, simply mix together the uncooked rice, water, light coconut milk and veggies, then add water, cover and leave alone until the timer goes off.  THAT’S IT.  The rice has a very mild flavor, isn’t sticky, and because it was cooked in the steamer it was easy to throw a few veggies in there and save myself a little effort.  With just a few minutes of prep and 35 minutes of doing something else, the rice and veggies are ready to eat.  AWESOME.

The shrimp part of this dish is SPICY.  Depending on your tastes, you could add more (to burn your face off) or reduce it.  Take note, there’s also a lot of garlic in here, which adds to the spice and also gives you pretty potent breath.  This might be good for the nights when you are sitting home, staring out the window BY YOURSELF.

The rice part of this dish would make an excellent side for all kinds of food.  The shrimp will be far too spicy for my kids, but I’d bet the rice will be popular.

Sriracha Shrimp with Steamed Coconut Rice
Serving size: 3 oz. shrimp + 1 c. rice
Serves: 4

1 c. Texmati rice
1/2 c. diced carrots
1/2 c. frozen peas
3/4 c. water
1/2 can light coconut milk
12 oz. shrimp (tails removed)
1/4 c. onion, diced
3 cloves garlic, minced
2 T. olive oil
2 T. water
1 T. Sriracha
1 T. Worcestershire
Salt and pepper to taste

In a rice steamer, add rice, carrots, peas, water, and coconut milk.  Stir to mix.  Cover and steam for 35 minutes.

Meanwhile, mix together remaining ingredients and shake or stir to coat.  Let marinate while the rice mixture is cooking.  When the rice is done, add the shrimp mixture to a skillet over medium-high heat and cook for 2-3 minutes or until the shrimp is done.

Fluff the rice, then divide between four bowls, then divide the shrimp, placing it on top of the rice.  Serve extra Sriracha on the side.

Estimated calories:  360 cal/serving

Print it: Sriracha Shrimp and Steamed Coconut Rice

Notes:

  • If you don’t have Texmati rice, Basmati or any other long grain white rice would be a good substitute.
  • I used cooked, frozen shrimp because that is what I had on hand.  Fresh would be better.
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Spring Rolls

9 Jan

I am not a big fan of New Year’s Resolutions.  For me, they are usually a long list of things I think I ought to do instead of the things that actually get done.  The notable exception to this is the year I resolved to pair up socks before putting them away.  Totally manageable, and not so hard to achieve and repeat.  So this year, instead of making a resolution that is hard to set into regular action, I’ve decided to give myself a challenge.  Introducing, the 2012 10 Food Challenge.  My goal is to make my way through the following two lists.

Six Items I’ve Never Made Before:
1. Beef Wellington
2. Spring Rolls
3. Non-Dairy Banana Cream Pie
4. Sunday Gravy
5. Spatchcocked Chicken
6. Croquembouche

Four Items, A Search for the Ultimate Recipe:
1. Hamburger Buns
2. Pizza Crust
3. Pizza Sauce
4. Italian Sausage, for Pizza

I’m worried about some of these more than others.  To start, I decided to tackle Spring Rolls – manageable ingredient list, not a ton of prep, and something my family will eat.

Turns out, Spring Rolls are not that hard at all.  Most of the ingredients can be prepared in advance and kept in the refrigerator until you’re ready to assemble.  To me, this is a big deal.  Most nights the time between when I start cooking and when we eat is pretty short, so if I can have most of the work done ahead of time it makes dinner much less stressful.  One other thing I really liked about this recipe is that since each one is assembled separately, it makes customizing the spring rolls to the palate of the eater super easy.  For example, Sophie hates shrimp and cilantro and carrots and cucumbers, so I made hers without those items.  Martin hates rice wrappers, so he ate chicken and cucumbers while his Party Pizza was baking in the oven.  Please note: Party Pizzas are not in the ingredient list for this recipe, but it never hurts to have one on hand.

The thing that kept me from making Spring Rolls for so long is the rice wrapper.  How would I know when it was soft enough?  Could I assemble them without tearing the wrapper?  Would they hold together?  Like many things in life, I worried about this far too much.  Rice wrappers come in a package that looks a bit like a frisbee, and a quick soak in hot water is all it takes to turn the disk into a pliable wrapper.  For me, this transformation took about 15 seconds (longer as the water cooled).  I placed the soft wrapper on a flat surface, lined the ingredients in the middle, and folded over the top and bottom (see above).  Then, folded one long end completely over the ingredients in the middle and tucked and rolled until I reached the end.  I had a one roll learning curve to assembly confidence.

There are lots of variations on Spring Rolls, and this one is most like the Vietnamese variety.  However, I added more vegetables, and adjusted the sauce to be more like the one served at a nearby Thai restaurant.  So while not totally traditional, we thought they were delicious.  I think it is a very flexible recipe – feel free to add other vegetables, use beef or pork, or omit meat for a vegetarian roll.  As long as the ingredients are cut into strips and are cooked, it should work just fine.

Spring Rolls
Serving size: 1
Serves: 8

SAUCE
1/4 c. water
2 T. lime juice
2 T. sugar
1 T. fish sauce
1 t. sesame oil
1/2 t. sriracha
1/4 t. chili flakes
1 clove garlic, minced

SPRING ROLLS
4 oz. chicken breast
1 oz. bean vermicelli
8 medium-sized shrimp, cooked, peeled, and deveined, halved lengthwise
2 c. lettuce, shredded
1/2 cucumber, julienned
1/2 c. carrots, julienned
1/4 c. cilantro, coarsely chopped
8 rice wrappers

Place all of the sauce ingredients in the food processor and pulse until the garlic is finely chopped and everything is incorporated.  Set aside at room temperature until ready to use.

Cook chicken breast in a pot of boiling water for 5-7 minutes until fully cooked.  Remove and shred or cut into thin strips, set aside.  In still boiling water, add bean vermicelli and cook for 3 minutes.  Remove and drain, rinse with cool water and set aside.

Prep all other ingredients and set up like an assembly line.

Add very hot tap water to a large bowl.  Take one rice wrapper and place in the hot water and move it around so that it is fully coated.  The rice wrapper will begin to soften.  Remove the rice wrapper once it is just soft enough (a bit stretchy, flexible, but just before it starts to tear).  When the water is hot, this takes about 15 seconds, and a bit longer as the water cools.  Place the wrapper on a flat surface and add little bits of ingredients to the center.  Fold down the top and bottom sides, then fold over one remaining side to completely cover the ingredients.  Tucking as you go, roll as tightly as you can without tearing the wrapper.

Repeat with remaining rolls.  Serve with a side of sauce.

Estimated calories:  106 cal/serving

Print it: Spring Rolls

Notes:
– Feeling nervous about the assembly part?  I was.  Until I watched this, then I felt ready to give it a go.  http://www.youtube.com/watch?v=uw-7pYq7wSc

Fire & Ice Shrimp Salad

18 Jul

 This week, it has been piping hot in much of the country.  In our area, the heat and humidity have combined to make the outside feel like a sauna.  The kind of sauna that I would love at a spa, but hate to encounter every time I step out the door.  This kind of heat makes doing anything feel awfully taxing, especially cooking.  Yesterday, the idea of turning on the stove, oven, or even the microwave seemed almost more than I could bear (side note: I would have made the worst pioneer ever). 

I pulled a bag of shrimp from the freezer and thawed 6 oz (for the size I was using, there were 18 shrimp).  After thawing, I removed the tails and chopped them up, then added some chopped veggies.  This completed the work portion of the recipe, which was good because I was hot already.  I made a light dressing using reduced-fat mayo and greek yogurt, then tossed in a bit of heat with garlic and tabasco.  There are more ingredients and actual measurements below, but my point is this: the entire recipe is complete after a bit of chopping and stirring. 

This recipe is easy, delicious and flavorful.  Having said that, I feel like I should also point out that if you have children like mine, they will not eat this.  But that is okay, because you will want to keep it all for yourself.

Fire & Ice Shrimp Salad
Serves: 3
Serving Size:  ½ c.

6 oz. cooked shrimp, peeled and chopped
1 roma  tomato, seeded and chopped
½ cucumber, peeled, seeded, and chopped
1 green onion, chopped
2 T. reduced fat mayo
2 T. greek yogurt
1 clove garlic, chopped
1 t. lemon juice
1 t. water
½ t. Worcestershire
6 shakes tabasco

In a large bowl, add shrimp, tomato, cucumber, and green onion; stir to combine.

In a food processor, add mayo through Tabasco and pulse until well blended.  Spoon onto shrimp mixture and stir well until everything is mixed and evenly coated. 

Refrigerate for at least one hour, stir, then serve.

Notes:

  • This salad can be eaten with a fork or placed on top of lettuce leaves for a pretty side dish or starter.
  • I served it as a light lunch and used bell pepper, cucumber, and crackers to scoop up the shrimp salad.  The calories will vary based on what you serve as the sides for this dish.  Veggies are the lowest (1/3 bell pepper = 12 calories, 1/3 cucumber = 15 calories, flatbread crackers = 10 calories each)
  • This salad has a slight kick to it.   Adjust the heat by increasing or decreasing the amount of Tabasco.
  • This can be made up to 2 days ahead, but is best on day one.
  • This can easily be made non-dairy by substituting non-dairy sour cream for the greek yogurt. 

 Estimated Calories:  81 cal/serving (salad alone),  178 cal/serving (as shown in photo with sides for scooping)

Print it: Fire & Ice Shrimp Salad