Sticking with this week’s loosely Asian inspired theme, this is a fairly quick , easy and very delicious recipe.
The shrimp stir-fry makes for a quick meal and is great for a weeknight meal. These shrimp are absolutely delicious. I thought the shrimp and their sauce was the perfect topping for the fried rice, but noodles or even a salad could work just as well. I used this recipe to clean out my vegetable door. I just used whatever I had on hand, but you can use any veggies you want.
Gluten Free Drunken Shrimp with Veggie Fried Rice Shrimp adapted from this recipe from Chow.
For the Rice:
2 Tablespoons sesame oil
1 large onion (I used 1/2 red and 1/2 white to clean out the fridge)
3 garlic cloves, minced
2 carrots, peeled and diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 cup frozen peas, defrosted
10 green beans or snap peas, chopped
2 cups cooked brown rice
2-3 Tablespoons gluten-free Tamari
1 Tablespoon rice vinegar
3 green onions, finely sliced
1/2 teaspoon toasted sesames
For the Shrimp:
3 Tablespoons low-sodium gluten-free Tamari sauce
4 garlic cloves, minced
1 jalapeño pepper, stemmed (seeded if you don’t like spice) and thinly sliced
2 Tablespoons cilantro, finely chopped
1 lime, juiced
1 Tablespoon olive oil
12 jumbo shrimp, peeled and deveined
1 lemongrass stalk, tough outer layer removed and cut into 4 pieces
1/4 cup vodka
For the Rice:
Preheat a large skillet or wok to medium heat. Add sesame oil. When oil is heated onion, garlic, bell peppers, peas and carrots and sauté until tender.
Add the rice to the veggie mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Top chopped green onions and sesame seeds and serve.
For the Shrimp:
Place the soy sauce, garlic, jalapeños, cilantro, lime juice, oil, and sugar in a shallow dish and stir to combine. Add the shrimp and lemongrass and stir to coat. Let marinate for 10 minutes at room temperature.
Heat a large frying pan over high heat until hot, about 3 minutes. Add the shrimp mixture and cook until the shrimp are bright pink, about 3 minutes. Remove from heat and carefully add the vodka. Return the pan to high heat and cook for 1 minute more or until the alcohol smell has dissipated. Remove the lemongrass pieces and serve the shrimp and sauce over rice.
I first had this salmon at a Mexican restaurant in Budapest. Yeah, I know what you are thinking, ‘Fish? At a Mexican place? In a landlocked country?’. Yes, I am aware I am lucky to have lived to tell the tale. But trust me, all misgivings aside, this is truly a delicious meal. I have been dreaming of re-creating it for well over a year and now that I have I think this might be entering into regular meal rotation. This salmon was so good, I’m not even going to apologize for the crappy iPhone picture.
I used frozen, skinless Coho salmon from Trader Joe’s, but fresh is perfect as well. If you want to make this recipe even easier to make, you can buy pre-made fresh mango salsa. It’s fairly easy to find around here, but that could just be a Southern California thing. Regardless, it’s very easy to make. Chopping the mangoes is the most difficult part.
For the salmon, I flavored it with garlic powder and Chile con Limon, which is a Mexican seasoning. Again, it’s something really easy to find in Southern California, but if you don’t live in these parts, it is super simple to make at home. I cooked my salmon in a grill pan on the stove, but a real barbecue grill or a regular pan would work just fine. Just make sure that what ever you are cooking on is HOT.
2 salmon fillets
Chile con Limon seasoning*
Olive oil spray
Fresh lemon to squeeze/serve
Heat grill pan over medium-high heat. Season salmon with chile con limon and garlic powder on both sides.
When pan is hot, spray with olive oil. Lightly spray salmon with olive oil spray. Place salmon on pan and cook 5 minutes each side. Squeeze lemon over salmon just before removing from pan.
Chile con Limon Seasoning
1 tablespoon smoked paprika
1/2 teaspoon chile powder
3/4 teaspoon salt
1/4 teaspoon citric acid powder (available on Amazon or in bulk grocery sections)
Combine ingredients together. Sprinkle over fish, meat, chicken, vegetables as seasoning.
1-2 Mangoes, peeled and diced
4 green onions, chopped
1 red onion, finely diced
1 Jalapeño, finely diced (add seeds according to desired heat level)
1 red bell pepper or tomato, diced
1 small cucumber, peeled and diced
4 tablespoons lime juice
1/3 cup fresh cilantro, chopped
salt and pepper, to taste
Combine all ingredients in a medium bowl. Season with salt and pepper to taste. Allow to sit for at least 30 minutes before serving.
Arroz Verde (From a whole bunch of different recipes)
1/2 cup tightly packed fresh cilantro sprigs
1 cup tightly packed fresh stemmed spinach leaves
1 1/4 cups low-sodium vegetable broth
1 1/4 cups non-fat milk
1 teaspoon kosher salt
1 Tablespoon olive oil
3 Tablespoons unsalted butter
1 1/2 cups long-grain rice
1/2 cup finely minced onion
4 cloves garlic, minced
Put the cilantro, spinach, and broth in a blender and blend until the vegetables are puréed. Add the milk and salt and blend a bit more until well combined.
In a medium heavy-based saucepan (with a lid) over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring about every 30 seconds, until it just begins to brown, 3 to 4 minutes. Add the onion and garlic and cook 1 minute, stirring constantly. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20 minutes. Stir the rice carefully to avoid crushing it, cover, and cook another 5 minutes.
Take the pan off the heat and let the rice steam in the covered pot for 10 minutes (be sure to remove from hot burner completely, otherwise the bottom of the rice will burn). Serve hot.
I love Mexican hot chocolate. It was always one of my favorite things growing up. If you didn’t grow up in Southern California or another area with a large Mexican influence, you might not know what Mexican hot chocolate is, in which case, I’ll share. Mexican hot chocolate is very sweet, sugary chocolate with cinnamon, a bit of vanilla and sometimes some almonds or chili. In these parts, you can buy Mexican hot chocolate in just about any grocery story already mixed up, which makes everything a lot easier.
I saw a box of Abuelita at Costco earlier this ‘winter’ (winter is a very loose term in California) and got pretty excited. I bought it. I might have slightly overshot on this purchase. As much as I love Mexican hot chocolate, it’s not something you can have more than one mug of at a time or even every day; it’s way too rich. I realized I had to come up with other ways to use it all up.
Ps. Chocolate rice pudding is really hard to photograph/make look appetizing. Please forgive the picture.
Mexican Hot Chocolate Rice Pudding (from meals.com)
Heat milk and Abuelita chocolate in large saucepan over medium heat, stirring frequently, until Abuelita chocolate is dissolved and milk reaches a boil. Reduce heat to medium-low; add rice. Cook, stirring frequently, for 60 to 80 minutes or until rice is tender and sauce is thickened.