barbara-in-va
Well-known member
in Old Town Alexandria. My little local neighborhood branch closed (big bummer!) because of the new one in Old Town. Unfortunately, I do not live nearby and will not be able to get there very often. It was a treat to go and know what they have available.
Anyway, this is what was for dinner tonight..
Shrimp in Yellow Sauce
Cooking Light March 2006
Not sure if this is an Asian or Indian dish or maybe a bit of both? It was absolutely delicious.
Spice Paste:
1/2 t grated lime rind
2 T lime juice
1-2 t sambal oelek (chile paste with garlic)
1 t fish sauce
1/2 t coriander seeds
1/2 t tumeric
3 garlic cloves
2 shallots, chopped
1 1" piece fresh ginger, peeled
Shrimp:
cooking spray
1 C light coconut milk
1 lb large shrimp, peeled and deveined
chopped cilantro
1. To prepare spice paste, combine first 9 ingredients in a food processor, process until smooth.
2. Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add spice paste to pan, saute 1 minute or until fragrant. Add coconut milk and shrimp; simmer 4 minutes or until shrimp are done. Garnish with cilantro if desired. Yield: 4 servings
Notes: I tried to use a small food processor to make the paste but the blades just spun around. I ended up dumping it on a cutting board and using a chefs knife. It worked perfectly. I happened to have some "whole" coconut milk in my pantry, not "lite" so that is what I used.
Cooking Light recommended some coconut rice as an accompaniment:
Combine 1 C long grain rice, 1 1/4 C low fat chicken broth, 1 t salt, and 2 t canola oil in a medium saucepan over high heat, bring to a boil. reduce heat and andd 1/2 C light coconut milk and 1/2 stalk lemongrass, smashed. Cover and simmer 15 minutes or until liquid is absorbed. Let stand 10 minutes, fluff with a fork.
Notes: I sorta made this rice. I used brown rice (in my never ending quest to eat a bit more healthy) instead of white and added some cumin into the broth mixture. I forgot the lemongrass but stirred in some cilantro and green onion at the end.
This was a supurb Friday night dinner. We both really enjoyed it, hope you will too!
Anyway, this is what was for dinner tonight..
Shrimp in Yellow Sauce
Cooking Light March 2006
Not sure if this is an Asian or Indian dish or maybe a bit of both? It was absolutely delicious.
Spice Paste:
1/2 t grated lime rind
2 T lime juice
1-2 t sambal oelek (chile paste with garlic)
1 t fish sauce
1/2 t coriander seeds
1/2 t tumeric
3 garlic cloves
2 shallots, chopped
1 1" piece fresh ginger, peeled
Shrimp:
cooking spray
1 C light coconut milk
1 lb large shrimp, peeled and deveined
chopped cilantro
1. To prepare spice paste, combine first 9 ingredients in a food processor, process until smooth.
2. Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add spice paste to pan, saute 1 minute or until fragrant. Add coconut milk and shrimp; simmer 4 minutes or until shrimp are done. Garnish with cilantro if desired. Yield: 4 servings
Notes: I tried to use a small food processor to make the paste but the blades just spun around. I ended up dumping it on a cutting board and using a chefs knife. It worked perfectly. I happened to have some "whole" coconut milk in my pantry, not "lite" so that is what I used.
Cooking Light recommended some coconut rice as an accompaniment:
Combine 1 C long grain rice, 1 1/4 C low fat chicken broth, 1 t salt, and 2 t canola oil in a medium saucepan over high heat, bring to a boil. reduce heat and andd 1/2 C light coconut milk and 1/2 stalk lemongrass, smashed. Cover and simmer 15 minutes or until liquid is absorbed. Let stand 10 minutes, fluff with a fork.
Notes: I sorta made this rice. I used brown rice (in my never ending quest to eat a bit more healthy) instead of white and added some cumin into the broth mixture. I forgot the lemongrass but stirred in some cilantro and green onion at the end.
This was a supurb Friday night dinner. We both really enjoyed it, hope you will too!