Who's That Girl

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WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!

Tuesday, July 17, 2012

Thai-Inspired Shimp Delight


A late, rushed dinner that required taking what was on hand. I raided the freezer, fridge and pantry, finding: Shrimp, onion, the last of the coconut milk, those portabellinis, peas and carrots along with chili paste and the crab paste I mentioned in another post.

Ah, a Thai-inspired dish.

Start to finish, the dish took about a half hour. I shelled the shrimp and put them in a bowl with lemon juice and salt.

I then slowly cooked the onion in a bit of olive oil. I then added the crab paste and, when fragrant, added the chili paste.

Then in went the coconut milk. When this came to a boil, I added the mushrooms and, soon thereafter, the shrimp. Lastly, I added the peas and carrots.

In all, very nice! I should have added a bit more chili paste. The dish was not as spicy was I would have liked. Also, the coconut milk had a strange thickness to it. Good flavor, but the texture was somewhat distracting. And the peas and carrots? Great addition! As for the crab paste, I only put a tablespoon, but that was plenty. It gave a lovely and light aftertaste.

So, yes, this dish had much going on: Nice, full flavor; good use of on hand ingredients; decent amount of spice; excellent nutrition.

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