Sunday, August 4, 2013

Summer Lovin' Shrimp


 Don't worry... the above is not the new hot cocktail of the summer. It is, however, my latest creation in the kitchen. Although I love perusing cookbooks and eating with my eyes, I'm not always fond of following recipes to a "T". This dish for me, epitomizes summer as it hits you with Thai heat and cools off with sweet mango and tart lime... ah. And so simple you could easily make this if ever deserted on Koh Mun Nork Island.
To me, shrimp are the "blank canvas" of the shellfish world, perfect for experimenting. I had Thai chilies from my last culinary adventure in L.A., and some Mango Lemonade in the fridge. Literally, five ingredients (besides the usual suspects S&P) later... dinner is served.

Thai Shrimp w/ Mango Lemonade & Lime Glaze (Serves 2)


5- Thai Chilies (add more if you're "spicy" like that)
1 lb Key West or Mexican White Shrimp
3/4 cup of Mango Lemonade (or any flavor you wish)
2 cloves garlic (chopped)
1 lime (juiced)
(Optional: chopped Veggies of choice, I used Swiss chard, peas, and green beans)


 Directions: Put a splash of olive oil or pat of bin medium saucepan and turn onto medium heat. Once warm, place Thai chilies and chopped garlic into pan. Cook until garlic turns golden (1 min). Toss in shrimp for a quick sear (1-2 min), then add Lemonade (larger shrimp will take an extra 2 min). Add veggies to pan at this point . Hit it with salt and pepper to taste. Simmer another 3 min. while sauce reduces. And unless you have taste buds of steel, remove the Thai chilies before plating. Finish with a squeeze of lime and serve over jasmine rice or rice noodles.

[Find more recipes: elliansflavorfiles]


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