One of the most useful things you can have on hand to make quick meals is a bag of frozen shrimp.
They’re often on sale, and will keep in your freezer for six to eight months. I prefer to buy them raw, peeled and de-veined, with or without the tail, in the 16/20 or 21/25 count per pound size.
To defrost shrimp, place them in a mesh strainer or colander in a large bowl of cold water (don’t be tempted to use warm water to speed things up – you’ll end up with mushy shrimp).
Change the water after about 10-15 minutes, then let the shrimp sit in the fresh water until they’re thawed. Drain thoroughly and blot shrimp completely dry with paper towels.
SHRIMP IN THAI COCONUT SAUCE
1 pound peeled and deveined large shrimp
4 Tbsp vegetable oil, divided use
2 cloves garlic, minced
¼ teaspoon kosher salt
¼ teaspoon red chili flakes
½ cup sliced onion
½ each red, yellow and orange bell peppers, seeded and sliced (you can use all red pepper if you
prefer)
1 cup coconut milk
2 Tbsp Thai fish sauce (you can omit this, but it does add authen- tic Thai flavour to the dish)
2 Tbsp smooth peanut butter
2 Tbsp freshly squeezed lime juice (about ½ large lime, juiced)
1 Tbsp brown sugar
1 Tbsp peeled and grated fresh ginger root
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh cilantro
1 green onion, chopped
Hot cooked rice to serve
Place the shrimp in a bowl with one tablespoon of the
oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinate for 10 minutes. Heat
one tablespoon of the oil in a large
skillet over medium-high heat.
Add the onion and peppers and cook until softened, about five minutes; transfer the peppers and
onions to a bowl. Add another tablespoon of oil and cook half of the shrimp for two minutes with-
out stirring, then flip them over and cook for another two minutes or until opaque. Transfer the
shrimp to a plate; add the remain- ing tablespoon of oil and cook the rest of the shrimp, then
transfer them to the plate as well.
In another bowl or a large measuring cup whisk together the coconut milk, fish sauce, peanut
butter, lime juice, brown
sugar and grated ginger until well combined. Transfer the cooked onions and peppers back to the
skillet and pour the coconut milk mixture over top. Bring to a boil, then reduce to a simmer and
cook until reduced by half, about five minutes. Add the shrimp to the skillet with the basil and
cilantro and toss to coat. Serve over rice, garnished with additional cilantro and basil. Makes
four servings. Source: foodiecrush.com
SOY/BUTTER PASTA WITH SHRIMP AND SHIITAKES
10 ounces spaghettini or angel hair dried pasta
Olive oil
8 ounces peeled and deveined large shrimp
2 cloves garlic, minced
1 large shallot, minced
8 ounces shiitake mushrooms (about 10-12), stems removed and discarded, caps thinly sliced
⅓ cup vegetable or chicken broth
3 Tbsp low-sodium soy sauce
3 Tbsp butter
¼ cup chopped flat-leaf parsley
⅓ cup freshly grated Parmesan
cheese
Freshly ground black pepper to taste
Bring a large pot of lightly salted water to a boil for your pasta. Meanwhile, heat two table-
spoons of olive oil in a large skillet over high heat until the pan is almost smoking. Sear the
shrimp just until opaque and crisp on
the outside; remove shrimp from pan and set aside. Reduce heat
to medium and add the shallots. Sauté until golden brown, then add the sliced mushrooms and
cook until they’re slightly caramelized, about five minutes. Add the garlic and saute for one
additional minute; if the pan is looking a
little dry, add a bit more olive oil. Boil pasta according to package directions then drain,
reserving a cup of pasta cooking water. Add the chicken or vegetable broth
to the skillet and stir to deglaze the pan, cooking for another two minutes or until most of the
liquid has evaporated. Add the cooked pasta, soy sauce and butter to the pan and toss until the
butter is melted. Add the shrimp, parsley and Parmesan and give everything a final toss. Loosen
up the sauce with a bit of the reserved pasta water if needed. Add pepper to taste and serve
immediately. Makes four servings.
Source: thewoksoflife.com
KUNG PAO SHRIMP
3 Tbsp vegetable oil
1 Tbsp minced peeled fresh ginger root
1 medium onion, cut into eighths
2 green bell peppers, cut into
½-inch wide strips
½ tsp red chili flakes (reduce or
increase the amount according to taste)
24 to 30 large peeled and dev- eined shrimp
½ cup roasted peanuts
4 green onions, white parts only, chopped
Kung Pao Sauce:
4 Tbsp soy sauce
3 Tbsp sweet soy sauce (Kecap Manis, available in the Asian food aisle; you can substitute a 50/50
mixture of ketchup and oyster sauce)
1 Tbsp cornstarch
1/3 cup water
1 tsp Asian sesame oil
¼ tsp white pepper
1 tsp rice vinegar
1/2 tsp sugar
Hot cooked rice to serve
Mix the Kung Pao sauce ingre- dients together in a medium bowl and set aside. Heat the vegetable
oil in a wok or large skillet over high heat until the oil is very hot. Add the ginger and stir a
few times, then add the onion, green pepper and red chili flakes. Stir
fry until the onions and peppers are slightly softened, then add the shrimp and roasted peanuts,
and continue cooking until the shrimp is almost cooked. Add the Kung Pao sauce to the wok and stir
until the sauce thickens (if sauce gets too thick, add a little water until
it is the consistency you desire). Stir in the chopped green onions and serve immediately over
rice. Makes four servings.
Source: rasamalaysia.com
Angela Shellard is a self-described foodie. She has done informal catering for various functions.
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