6th September 2010

    Sushi Bowl with Grilled Shrimp, Tofu, and Avocado

    This recipe is an adaptation of an all-veggie version in Super Natural Cooking. We wanted to bump up the protein so we added shrimp; we also cut the amount rice in half to make the toppings-to-base ratio more to our liking. The dish has the ingredients and taste of a sushi roll, without the need for a bamboo rolling mat.


    Lisa says:

    Wahoo! This does taste like a sushi roll when you get a little bit of everything in one mouthful.

    Chris says:

    Totally — and I like the citrusy rice seasoning. It’s obvioulsy a bit stronger than what you’d find in your usual sushi roll, but adds just a bit of sweet and tart.

    Lisa says:

    I’d order this in a restaurant.

    Chris says:

    Well if we were in a sushi restaurant, I’d be ordering … sushi.

    Lisa says:

    Smartass.

    Chris says:

    Just sayin’.

    Lisa says:

    Well I’m just sayin’ I love this dinner.

    Sushi Bowl with Grilled Shrimp, Tofu, and Avocado
    1 cup brown rice (short-grain, if on hand)
    1 1/2 cups water
    1 tsp sea salt
    1/2 lb shrimp
    6 oz extra-firm tofu
    zest and juice of 1 orange
    zest and juice of 1/2 lemon
    2 tbsp cane sugar
    2 tbsp soy sauce
    2 tbsp rice vinegar
    2 4″ squares of toasted nori, chopped coarsely
    2 green onions, choped
    1 avocado, peeled and sliced into thin wedges
    toasted sesame seeds

    Rinse and drain the rice, then combine the rice, water, and salt in a medium saucepan and bring to a boil. Lower the heat, cover, and simmer for about 45 minutes, or until all the water is absorbed.
    Meanwhile, clean and peel the shrimp, then grill or saute until opaque and cooked through. Set aside.
    Drain the tofu and pat dry. Cut the tofu into 1/2″ wide slices. Cook two at a time in a dry nonstick skillet over medium-high heat for a few minutes until browned. Flip, then continue cooking until browned on the other side and firm. Remove and set aside. When cool, cut crosswise into matchsticks.
    To make the dressing for the rice, combine the orange juice, lemon juice, and sugar in a small saucepan and bring to a slow boil. Cook for a couple of minutes, then add the soy sauce and vinegar. Return to a boil and cook for another minute or so until slightly thickened. Remove from the heat and stir in the lemon and orange zests.
    When the rice is done, stir in 3 tbsp of the dressing and add more to taste. Divide the rice into separate bowls and top with the nori, green onions, tofu, avocado, and shrimp. Sprinkle with sesame seeds.

    2-3 Servings

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    posted in Asian, Main Dishes, Super Natural Cooking | 2 Comments

    29th August 2009

    Green Papaya Salad with Shrimp

    greenpapayasalad

    Lisa had her first green papaya salad at Thoa in Seattle and absolutely loved it; after trying it myself, I decided that this was something we had to make at home. The recipe itself, which I adapted from a few I spotted online, as well as what I remember of the restaurant version, came together really quickly. The biggest adventure was actually in procuring this little gadget — I wandered all over the International District/Chinatown looking for it and finally found it in a little grocery next to the Tamarind Tree. Four bucks, and the papaya was shredded perfectly. Highly recommended if you’re going to make this dish.


    Lisa says:

    I love how the papaya looks like noodles — so different that what I was expecting!

    Chris says:

    I know, green papaya seems nothing like its ripe counterpart.

    Lisa says:

    This dish just tastes so summery and fresh…

    Chris says:

    I like that dishes like this are so easy to tailor to what you have on hand — you can pretty much make it however you want.

    Lisa says:

    Well, now that you went through all the effort of finding that little papaya shredder, we’ll definitely have to have this more often.

    Chris says:

    Heck yes! Next time I’m thinking I’ll do the beef jerky version, which apparently pretty popular.

    Lisa says:

    Hmmm… maybe I’ll have some shrimp ready as a backup… you enjoy, though!

    Green Papaya Salad with Shrimp
    1 medium-sized green papaya
    1 large carrot
    2 serrano, thai bird, or other hot peppers
    2 garlic cloves
    2 tsp sugar
    2 tbsp fish sauce
    1 1/2 tbsp fresh squeezed lime juice
    1/3-1/2 lb. shrimp
    fried shallots
    peanuts, toasted and chopped
    cilantro, chopped
    basil, cut into ribbons

    Peel the green papaya, then shred or julienne into thin strips and set aside in a large serving bowl. Peel the carrot, and shred or julienne into strips, and add to the papaya.
    In a mortar, crush the chilies, garlic, and sugar into a paste. Transfer to a bowl and whisk in the fish sauce and lime juice. Taste and adjust the seasonings to have your preferred level of tartness, sweetness, and spice. Pour just enough dressing over the papaya and carrots — it shouldn’t be swimming in liquid. Toss and set aside.
    Grill or saute the shrimp until just done, then add to the tossed salad. Garnish with fried shallots, the peanuts, cilantro, and basil.

    2 Servings

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    posted in Main Dishes, Salads and Light Soups, Vietnamese | 4 Comments

    6th July 2009

    Catch-Up Post #5: Honey Sesame Shrimp

    honeyglazedshrimp

    This shrimp recipe from The Barbecue! Bible was fantastic — the shrimp come out plump, moist and delicious, with a sweet, slightly spicy honey glaze. Lisa and I loved this preparation and will definitely make it again. On an unrelated note, we’re almost done with the catch-up posts and will return to our regularly scheduled conversations shortly. :)

    Honey Sesame Shrimp
    1.5 lbs jumbo shrimp, peeled and deveined
    5 tbsp sesame oil
    3 tbsp rice wine, sake, or dry sherry
    3 tbsp soy sauce
    1 1/2 tbsp honey
    1 1/2 tbsp sesame seeds
    1 tbsp Thai sweet chile sauce
    1/2 tsp Chinese five-spice powder
    2 cloves garlic, smashed
    2 slices (1/4″ thick) fresh ginger
    2 scallions, trimmed, white part smashed, green part finely chopped and set aside for garnish

    Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade.
    Combine three tablespoons of the sesame oil, the rice wine, soy sauce, honey, sesame seeds, chile sauce, and five-spice powder in a large bowl and whisk to blend. Stir in the garlic, ginger, scallions, and shrimp to coat, then cover and let marinate in the refrigerator for 30-60 minutes.
    Preheat the grill to high.
    Using a slotted spoon, remove the shrimp from the marinade to a bowl and toss with the remaining 2 tablespoons sesame oil. Pour the marinade into a saucepan; remove and discard the garlic, ginger, and scallion whites using the slotted spoon. Bring the marinade to a boil over medium-high heat and cook, uncovered, to a thick, syrupy glaze, about 3 minutes. Remove from heat and set aside.
    When ready to cook, oil the grate. Arrange the shrimp on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp with the glaze as they cook.

    Transfer the shrimp to serving plates and or a platter and sprinkle with the scallion greens. Serve immediately.

    4 Servings

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    posted in Main Dishes, The Barbecue Bible | 6 Comments

    3rd May 2009

    Grilled Shrimp over Sliced Mango Salad

    shrimpmangosalad
    Grilled jumbo shrimp sits atop a slightly-spicy, slightly-sweet thin-sliced mango salad. in this “perfectly-utilizes-the-CSA-box” recipe that I stumbled across while browsing epicurious. The only thing we had to buy was the shrimp — everything else came from our veggie box or the planters outside! It was perfect served with the cilantro coconut rice.


    Chris says:

    Wow, what a great meal — makes it feel like summer!

    Lisa says:

    I’m so glad we’re actually able to grill again.

    Chris says:

    I’m just glad we’re not having another soup.

    Lisa says:

    Hey, what’s wrong with soup?

    Chris says:

    Nothing at all — it’s just, you know… soup. We have it a lot. Anyway, I really like this mango salad. It’s just a bit spicy, but not too much.

    Lisa says:

    I like the lime flavor in it — and you’re right. It’s not overly spicy. Mixing everything with the rice is awesome.

    Chris says:

    Yeah I can definitely see making this again. Maybe next time cutting the mango slices thinner, or cubing them.

    Lisa says:

    These slices are a bit big, but I don’t mind — they taste awesome.

    Grilled Shrimp over Sliced Mango Salad
    For mango salad:
    2 tbsp packed dark brown sugar
    2 tbsp fresh lime juice
    1 jalapeño, thinly sliced, without seeds
    1 medium shallot, thinly sliced
    1/4 cup chopped fresh cilantro
    2 tbsp chopped fresh mint
    1/2 tsp red pepper flakes
    2 firm-ripe mangoes, pitted, peeled, and thinly sliced

    For shrimp:
    16 jumbo shrimp, shelled, leaving tail and adjoining first segment attached, and deveined
    2 tbsp vegetable oil
    1 fresh jalapeño chile, minced, including seeds
    2 tsp ground cumin

    1/2 tsp salt

    Assemble the mango salad by whisking the brown sugar and lime juice in a large bowl until sugar is dissolved. Add the jalapeño, shallot, cilantro, and mint, whisking together. Add the sliced mangoes and toss gently. Set aside.
    To prepare the shrimp, insert a skewer lengthwise through each shrimp (starting at the head end), then transfer to a tray. Prepare the grill for cooking. Whisk together oil, jalapeño, cumin, and salt, then brush on skewered shrimp until well coated. Grill shrimp, turning occasionally, until lightly charred and just cooked through, about 4 minutes.
    Toss mango salad again and divide among four plates. Arrange four shrimp on top of each.

    4 Servings as a first course, or 2-3 servings as part of a meal

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    posted in Main Dishes | 4 Comments

    17th February 2009

    I got a pan, I got a plan… Roasted Broccoli With Shrimp

    brocshrimp
    Lisa heard rave reviews about this easy one-pan (plus a pot for rice) recipe from a few people in her running group, and it sounded right up our alley. Broccoli is roasted in the oven with a little oil and some spices, and is later joined by shrimp seasoned with chili powder and lemon. Couldn’t be simpler! We served it with some Bhutanese Red Rice.


    Chris says:

    Ha, I love that the most time intensive part of this recipe was the time I spent peeling and deveining the shrimp for ya.

    Lisa says:

    I know, this is super easy. I’ll have to tell them in running group that it was a success.

    Chris says:

    The broccoli is really good — I read a tip one of (the many) blogs that featured this recipe to make sure the broccoli is dry when you roast it, otherwise it may not develop those delicious crispy edge pieces.

    Lisa says:

    We’ll definitely have to make this again… the recipe claims this was four servings, but…

    Chris says:

    Yeah… I could see maybe three… or in our case, two. But really, if you’re gonna get four servings out of this, you’d have to have additional dishes along side.

    Lisa says:

    True. Or maybe we’re pigs.

    Chris says:

    Maybe. I prefer “food hearter”, though. Another thing I like about this is that I only have like 2 dishes to wash.

    Lisa says:

    Yeah it’d be nice if you could make a couple dinners that only used a few dishes, so I’d benefit from that.

    Chris says:

    What, you don’t like the dirty-every-dish-we-have cleanups?

    Lisa says:

    Oh yeah, I just looove those…

    Roasted Broccoli With Shrimp
    2 pounds broccoli, cut into bite-size florets
    4 tbsp extra virgin olive oil
    1 tsp whole coriander seeds
    1 tsp whole cumin seeds
    1 1/2 tsp kosher salt
    1 tsp freshly ground black pepper
    1/8 tsp hot chili powder
    1 lb large shrimp, shelled and deveined
    lemon zest from 1 large lemon

    Lemon wedges, for serving.

    Preheat oven to 425 degrees. In a large bowl, toss the broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.
    Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.

    2-4 servings

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    posted in Main Dishes | 2 Comments


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