Were Cooking: Coconut Saffron Shrimp

A new take on coconut shrimp, this one is beautiful! Rich and creamy with earthy Indian  flavors and sweet coconut milk.  Coconut shrimp doesn’t have to be fried!

Recipe:

Coconut Saffron Shrimp
Ingredients:
1 tablespoon grapeseed oil
1/2 red onion – chopped
1 rib celery – chopped
1/2 head fennel – chopped
2 cloves garlic – chopped
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon red pepper flakes
1 teaspoon paprika
1 teaspoon dried saffron or a pinch of saffron threads
1 teaspoon salt and pepper, each
1/2 cup white wine
1 can lite coconut milk
1/2 cup chicken or fish stock
3 tablespoons chopped fresh cilantro
1 1/2 pounds large shrimp – shelled and deveined

Preparation:
Preheat oven to 350 degrees.  In an oven safe skillet heat the oil over medium heat and saute the onion, celery, fennel and garlic until softened.  Add your spices and continue to cook for about 2 minutes.  Add the wine, stock and coconut milk and bring to a boil and reduce slightly.  Lower the heat and add the shrimp and cilantro.  Mix through and place in the oven for about 10 minutes until the shrimp is cooked.   Serve with the sauce, over saffron or yellow rice and cilantro-garlic Naan bread.

We’re Cooking: Chinese Lettuce Wraps

Lettuce wraps are a favorite on many Chinese food tables.  They are a tasty, rich and savory starter, however they can be a little greasy at times…. So I created a bit lighter recipe using super lean ground turkey breast or ground chicken breast, lots of veggies and spice.   The filling can also be used to make fried dumplings, which we tried another time, but this light wrap is just as satisfying and super tasty!

Recipe:

Chinese Lettuce Wraps
Ingredients:
For the Wraps:
2 tablespoons olive oil, divided
1 yellow onion, minced
2 celery ribs, chopped
2 carrots, peeled and chopped
2 cloves garlic, minced
1/2 cup chopped button or shitake mushrooms
2 tablespoons minced fresh ginger
1 1/2 pounds ground turkey or chicken breast (the turkey is a bit richer, you could also do ground pork loin, but it won’t be quite as low fat)
1 teaspoon coriander
1/2 -1 teaspoon Sambal Oelek or other hot chili paste
1 teaspoon Worcestershire sauce
1/2 teaspoon each salt and pepper
2 tablespoons reduced sodium soy sauce
1 tablespoon rice wine vinegar
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh cilantro
juice and zest of 1 lime
1 tablespoon sesame oil
1 head butter lettuce

For the Sauce:
2 tablespoons sesame oil
2 tablespoons low sodium soy sauce
1 tablespoon rice wine vinegar
1/3 teaspoon Sambal
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon chopped cilantro 
1 scallion (dark green only) chopped thin
Salt and pepper to taste

Preparation:
In a large skillet or wok over medium heat add 1 tablespoon olive oil and saute onion, celery, ginger, carrot and garlic until softened, about 5 minutes.  Add the turkey, mushrooms and the additional tablespoon of oil, if needed.  If there is enough moisture in the mix this can be omitted.  Season the veggies and turkey with the salt, pepper, coriander and Worcestershire and mix well.  Add the sambal, rice vinegar and soy sauce and continue to cook until the meat is almost finished.  Add the herbs, lime and sesame oil and stir to combine flavors.  Cook until the meat is finished.  As the meat is cooking whisk all the ingredients for the sauce together and pour into a serving dish; wash and arrange your lettuce leaves on a platter.  When the filling is finished spoon onto the platter beside the lettuce and serve with the sauce.  Yum!

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