Why do I always forget to take a photo of the food? Instead, here is one of a peach/vanilla/jalapeno cocktail I also made last night, while trying to recreate a delicious cocktail from El Dorado Kitchen in Sonoma.Since citrus is a no go, there goes my delicious margarita shrimp - what else would be nice? Curry and coconut milk came to mind, so I started searching. I found a couple of good options, but found another that was very different but also sounded amazing.
Now that I'm understanding flavor profiles I'm hoping I can combine these recipes to figure out something good - gingery, coconut, curry-y, but non citrusy. . . . maybe using mango to help with that tropical flavor?
Curry Coconut Shrimp
1 lb cleaned shrimp (shelled and deveined)
1/2 can light coconut milk
1 c onion
2 cloves of garlic (smashed, minced, crushed)
1 tbsp ginger (minced, grated)
1 red chile finely chopped
1 pinch of red pepper flakes (this step depends on how spicy your chile is)
cilantro
1/2 - 1 tbsp curry powder
1 tsp garam masala
salt & pepper
mango or honey (optional)
Heat 2 tbsp of olive oil in a large saute pan over med-hi and add onion. Cook for 1-2 minutes until soft, then add the garlic, ginger, chile and spices. Cook until fragrant. Add the shrimp and cook 1-2 minutes on each side, turning once, until opaque. Add the coconut milk and allow to simmer and thicken.
You could also bbq or grill the shrimp and then add them into the sauce and let it simmer for a couple of minutes for the flavors to meld.
While not entirely South Beach Phase I, I served this on top of some brown rice and it was heaven, though it could've used more spice - we had to add a bit of Sriracha. I also diced 1/2 of a mango and put it over the top for a little bit of sweetness. If you don't do mango, you might just add a tbsp of honey to the dish before you serve it.
It made three good servings - 2 for dinner and one for lunch; yum.
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1 comment:
Yum, whatcha makin' me for dinner?
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