January 2010

How has half of this month already slipped by? Seems as though I’ve been working constantly, but not getting enough accomplished. We’ve certainly been eating well, though.

One of my new favorite dishes (that I have yet to snap a photo of) is coconut shrimp with spicy basil. We’ve been avoiding salt pretty religiously for the past month, so I’ve been trying to change my cooking style. I have made this at least twice:

Shrimp with Coconut Milk and Basil Leaves

1 tablespoon canola oil
4-5 cloves garlic, minced
1 medium onion, sliced
1/2 bell pepper sliced
1 jalapeno pepper, diced
red pepper flakes to taste
1 15 ounce can light coconut milk

1 tablespoon oil
1 lb shrimp, peeled and deveined
salt and pepper (I didn’t use salt)
1 fresh lime, juiced and zest from half the lime
handful fresh basil leaves (cilantro also works)
handful fresh green onions, chopped
1/2 teaspoon cornstarch mixed with 1 tablespoon water

Heat oil. Add garlic, onion, peppers. Cook over medium heat until onion is tender (about 5-8 minutes). Add coconut milk (you may not want to add the whole can–I used about 1/2 to 2/3). Reduce heat and simmer.

Heat remaining oil in a cast iron skillet. Toss shrimp with salt and pepper and additional red pepper flakes. Add shrimp to skillet, a few at a time. Sear for 1-2 minutes per side. Add half the lime juice and stir. Remove to plate.

Add basil, green onions and remaining lime juice to coconut mixture. Increase heat, add cornstarch and shrimp. Stir and remove from heat. Serve over rice.

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