Category Archives: Bowl Food

Ginger-Garlic Shrimp with Coconut Milk

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We had shrimp. We had coconut milk. We had ginger. And we even had the jalapeño (used only at the end for garnish.)

Isn’t that how most meals start, by looking in the cupboard? We didn’t have the spinach, but a quick trip to the grocery store took care of that. Originally published in the New York Times, I read through all of the comments and made some changes, reflected below. We really really liked this; my photo, taken on New Year’s Eve when then light was dim doesn’t do it justice. We used the 31-40 size of shrimp with the tails off. Certainly a bigger size or leaving on the tails would be flashier, but would taste the same.

While the original says serves four, we think more like three: two servings and one to share with an 86-year-old friend.

INGREDIENTS
4 large garlic cloves, grated
2 teaspoons grated ginger
1 teaspoon ground turmeric
2 teaspoons kosher salt (I use Diamond)
1 teaspoon black pepper (I use Penzy’s)
2 tablespoons olive oil
1 pound large shrimp, peeled and deveined, tails off
2 tablespoons vegetable oil
1 (14-ounce) can full-fat coconut milk
1 1/2 tablespoon soy sauce
3 packed cups baby spinach (or bok choy or kale)
1 lime, halved
1 fresno, jalapeño chile, thinly sliced into rings
2 scallions, white and light green parts, thinly sliced

Steamed rice for serving

PREPARATION

  • In a mixing bowl, mix together the garlic, ginger, turmeric, salt, pepper and the olive oil. Add the shrimp and mix to coat well.
  • In a large skillet or pot over medium-high heat, add the vegetable oil until it shimmers. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes. Stir the shrimp while adding the coconut milk and soy sauce. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil), and cook until the liquid is slightly thickened and shrimp are almost cooked through, stirring occasionally, about 3 minutes. If you need more time for thickening, remove the shrimp to a bowl so they don’t overcook (I did this). Stir in the spinach in batches until wilted, and then add back in the shrimp, if needed.
  • Remove from the heat and squeeze in the juice from a lime half. Adjust seasoning with more lime and salt as needed. Top with the chiles, scallions (and if you like, although not mentioned: roughly chopped cilantro and peanuts) and serve with rice, noodles or naan. (We show its with a pita bread, but naan would have been preferred.)

Coconut Rice with Shrimp and Corn

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Inspired by a recipe from the New York Times, it’s easy to make the rice in a rice cooker, cook the aromatics and corn together, adding the shrimp at the end. Some say to cut down on the amount of rice, so you’ve been warned. (Or up the amount of vegetables and corn?)

Rinse 1 1/2 cups jasmine rice until water runs clear. Drain well then place in rice cooker. Add 1 can (14 oz) low salt chicken broth and 1 can (14 oz) coconut milk. Stir, then set up to cook the rice.

Rinse 14 ounces shrimp (tails and shells off), cut in half and set aside.

Cut the kernels off 4 small ears of corn. I do this by standing it in a large bowl, letting the kernels be caught by the bowl. Set aside.

In a large flat pan, heat 4 tablespoons olive oil. Add 1 small yellow onion, chopped along with 1 finely chopped Thai red pepper (they are mild) OR 1 jalapeño, making sure to remove seeds and membranes. (Red pepper flakes can be substituted; add near the end)

Sauté over medium-low heat for 3-4 minutes, then add 2 grated garlic cloves. Stir.

Add corn, continue to cook on medium-low heat, tossing the corn with the aromatics. Add the shrimp, tossing, but not overcooking. Correct the seasoning by adding:

  • salt and pepper
  • splash of fish sauce
  • 2 Tablespoons lime juice
  • lime zest, if you have it
  • 1 teaspoon sugar

After tossing together, taste. Add more of whatever seasoning you think is missing: salt or tangy.

Because the ratio of rice to the vegetable mixture may vary, I’d spoon the cooked rice into a serving bowl, then add the vegetables over the top.

Garnish with fresh, torn basil leaves.

Fennel, Shallots, Farro and Chickpeas Bowl

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Sauté in 4 Tbls EVOO strips of:
1 red bell pepper
2 fennel bulbs
10 baby shallots
2 grated garlic cloves, added later
2 carrots (thin strips)

Cook 1 cup farro in 2 1/2 cups water, drain.

Pile into large bowl:
1 can chickpeas, drained
Farro Vegetables

Toss/Stir. Season with S&P, red wine vinegar, balsamic vinegar. Serve with pitted olives, sliced in half (Kalamata and Castelvetrano), a dollop of really good hummus, and capers.

Done in 30 mins and soooo good. Inspired by justinesnacks—but I had fennel, carrots and shallots that needed to be used.