Friday, July 8, 2011

.bang bang shrimp.

Have you ever had one of those nights when you just don't want to cook? This was one of those nights but I knew my husband would kill me if I suggested take out (again), plus he was working late and would be hungry when he got home.

I didn't want to slave for hours, nor did I have that kind of time, so I checked the pantry, freezers and fridge and found some ingredients I knew would work well together. The wonderful thing about this recipe, is that it is QUICK! You can have this made in 30 minutes - no joke.

Here's the list of ingredients I used:

  • Shrimp

  • Garlic

  • Gingerroot (not dried ginger you use in baking)

  • Red bell pepper

  • Green onion

  • Cilantro

  • Chili oil

  • Oil

  • Red pepper flakes

  • Coconut milk

  • Fish sauce

  • Soy sauce

  • Sugar

How to prepare:

While the shrimp are thawing in the water, put 2 cups rice in a medium pot with 3 1/2 cups water. Cover with a lid and put on to boil. When it comes to a boil, reduce the heat to simmer and set the timer for 20 minutes.

Once the shrimp are thawed, drain well and pat dry with paper towels. The shrimp I use are not small but not huge. I also buy deveined shrimp that have the shell on, but for this recipe, I took off all the shells except for the tail because I just like how it looks. ;)

-Mince 2 cloves garlic and grate 1 tsp fresh gingerroot.

-Slice up one red bell pepper

-Slice 1 1/2 bunches of green onion on the diagonal (slicing on the diagonal makes it look fancy!)

-Roughly chop some cilantro

Heat a skillet or a wok. I use a wok but use what you have. When hot, add 2-3 Tbsp oil and a couple shakes of chili oil. I went a little too crazy with the chili oil which resulted in a pretty spicy dish, so I'm warning you, if you don't want this too hot, use just a little oil, or omit it altogether.

Add the ginger and garlic and saute for 30 seconds to release their fragrance. Add the red bell pepper and saute for a couple minutes. Then add the green onion, shrimp, and a shake or two of red pepper flakes. Saute until the shrimp start going from translucent to opaque. This doesn't take very long and we want to take care not to overcook the shrimp. Overcooked shrimp = tough and chewy = UNDESIRABLE!

When the shrimp are halfway cooked through, add 1/2 can of coconut milk, 1 Tbsp fish sauce, 1 Tbsp soy sauce, 1 tsp sugar, and a handful of chopped cilantro. Cook for another couple minutes until the shrimp are finished.

By this point, the rice should be done. Spoon rice into a bowl and then scoop shrimp, veggies, and sauce over the rice.

A wonderfully fragrant, sweet and spicy dish that is sure to satisfy any craving for Thai/Indonesian food. And the great thing about this dish is that it's not only delicious, but it's easy and quick to make! You can't beat that. Enjoy!

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