Tuesday, July 18, 2017

Thai Basil Shrimp


Long time, no post... It's been a crazy month or so. We took an amazing vacation to Thailand, Cambodia and Laos for two and a half weeks and then drove up to our house in Colorado, where we will be spending the next five weeks.  It made for lots of amazing eating, but not so much in the way of cooking.  Miss F devoured basil shrimp when we were in Thailand, she couldn't get enough, so I decided to try and replicate the recipe at home and I think I was pretty successful.  I used a mild Fresno chile, but feel free to amp up the heat if you are so inclined.  This dish was successful, the rice, not so much.  Cooking rice at nearly 9000 feet is proving to be very tricky.
Thai Basil Shrimp

2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon fresh lime juice
2 teaspoons brown sugar
½ cup basil leaves
2 tablespoon vegetable oil
¼ cup minced onion
3 cloves garlic, minced
2 teaspoons minced ginger
1 chile, seeded and chopped (I used Fresno)
1 pound shrimp, peeled and deveined
2 cups cooked white rice

In a small bowl, stir together the fish sauce, soy sauce, brown sugar and basil leaves. In a large skillet, heat the oil over medium-high heat. Add the onion, garlic, ginger and chiles to the skillet, sauté for 1 minute, until fragrant. Add the shrimp, stir fry 2 minutes more. Pour the sauce over the shrimp, stir fry 2 to 4 minutes more, until the shrimp are cooked through. Serve over rice.
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Thursday, July 6, 2017

Shrimp with Cucumber, Tomato and Avocado Salad


My mom broke her patella while she was in Maryland a few weeks back, so she hasn't had quite the summer that she imagined she would have.  Luckily, she didn't need surgery, but she did need help in the kitchen.  My dad isn't a cook.  He once boiled hot dogs and corn on the cob in the same pan.  His rationale was that the grease from the hot dogs would "butter the corn."  Gross.  My mom has lots of fresh herbs and she always has gulf shrimp from the Kemah seafood market.  I stopped at the store on the way to her house to make lunch, picked up some fresh vegetables and this salad was invented.  Miss F inhaled the shrimp, tolerated the avocado and refused the rest.  Her loss.
Shrimp with Cucumber, Tomato and Avocado Salad

3 tablespoons olive oil, divided
1 lemon
½ teaspoon salt, divided
½ teaspoon pepper, divided
1 large or 2 small tomatoes, chopped
1 cucumber, chopped
1 large avocado, chopped
10 leaves basil, minced
2 pounds shrimp, peeled and deveined

Whisk together 2 tablespoons of the olive oil, juice of ½ the lemon, ¼ teaspoon of salt and pepper in a large bowl. Gently toss the tomatoes, cucumber, avocado and basil in the dressing. Set aside.

Heat the remaining oil in a large skillet over medium high heat. Sprinkle the shrimp with the remaining salt and pepper. Add the shrimp to the pan, juice the remaining lemon half over the shrimp. Sauté until the shrimp are pink and cooked through, about 5 to 7 minutes. Serve the shrimp with the salad on the side.
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Thursday, June 29, 2017

Instant Pot Steak Chimichangas


I love a good chimichanga, whether smothered in queso or dipped into guacamole, salsa and sour cream, it's all delicious.  I have never attempted making actual fried chimichangas at home.  I can get amazing chimichangas at one of the many amazing TexMex restaurants near our house, but I am totally happy baking up chicmichangas for dinner.  The Instant Pot makes shredded steak a breeze.  Miss F is a huge fan of anything that allows her to have guacamole, these chimichangas were a huge hit in our house.
Instant Pot Steak Chimichangas

1 tablespoon vegetable oil
1 pound flank steak, cut into cubes
¾ cup salsa

4 burrito (large) size tortillas
1 cup shredded Colby jack cheese

Place the oil in the Instant Pot and turn to “sauté.” Brown the steak pieces on all sides, then stir in the salsa. Cover and lock the lid, selecting the “meat/stew” setting for 30 mintues. When the beef is finished cooking, allow to rest for 10 minutes before manually releasing the steam calce. Shred the beef with two forks.

Preheat the oven to 425 degrees. Grease a large cookie sheet. Combine the shredded steak with the cheese. Lay out the tortillas and top each with ¼ of the chicken mixture. Roll up the tortillas burrito style, placing them seam side down on the cookie sheet. Spray the top of the Chimichangas with cooking spray. Bake for 20 minutes. Garnish with sour cream, tomato and guacamole.
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