Redemption

After last night's quasi-successful coconut sauce adventure, I decided I needed to redeem myself and experiment with the tons of shrimp I had in the freezer.

This is a TERRIBLE habit, but my mind tends to wander off at work...on occasion. I start daydreaming about flavors and things I can cook. With the impending storm I got really excited about what crazy concoctions I could come up with if I didn't have to work at the store.

I knew I wanted to make something with a) tropical flavors to make me think of warmer days and b) stuff I already had, especially since I knew the grocery stores would be packed. I settled on some Seared Ginger Shrimp over Spicy Israeli Couscous with a Coconut Soy Sauce.

Last weekend I bought this crazy huge box of clementines. I'm not really a big clementine person and I've been trying to eat at least one a day since I didn't have any other fruits around. I don't know what it is about them, but I just am not a big fan. I figured I should use them in as many cooking experiments as possible so I don't waste them.

How did I use them this time around? A little zest in the marinade and some supremes atop my shrimp skewers.

Not my picture b/c well, I only got a couple decent looking pieces and forgot to take pictures.

Seared Ginger Shrimp

10 pcs shrimp, tail on

2 tsp ginger, minced

1 clove garlic, minced

juice of one lime

pinch salt

1/8 tsp clementine zest

1 tsp oil

1/2 tsp brown sugar

skewers

1 tbsp rum

Combine ginger, garlic, lime juice, salt, zest, oil and brown sugar in a bowl. Add shrimp, coat with marinade and let sit for 10 minutes. Skewer 2 shrimp on a mini bamboo skewer and set aside.

Heat a pan over medium high heat and place shrimp in pan. Cook for 1-2 minutes and flip. Pour rum in, cover for 30 seconds and cook uncovered for another 30-45 seconds. Remove from pan.

Spicy Israeli Couscous

1/4 c onion, diced

1/2 c israeli couscous

1 tbsp olive oil

1/2 tsp salt

pepper

1 c chicken broth

1/4 tsp chili garlic paste

1/2 tsp fish sauce

Heat olive oil in a pot and saute onion, chili garlic paste and fish sauce together. Stir in couscous, salt and pepper and cook for 1 minute. Pour in broth, bring to a boil, reduce heat, cover and cook for 15 minutes.

Coconut Soy Sauce

1/3 c coconut lemongrass sauce

1 tbsp rum

1 tsp soba tsuyu

1 1/2 tsp soy sauce

1 - 3 tsp water

Heat sauce in a pan over medium heat. Whisk in rum, soy and soba sauce for 2-3 minutes. Slowly whisk in water until desired thickness is achieved.

Smear some couscous on a plate, top with shrimp and drizzle sauce on top. Add some citrus pieces and sprinkle with minced cilantro for some color and freshness.

I was actually amazed at how this slight tweak to yesterday's sauce actually brought out more coconut flavor! I really couldn't figure out how to thin the sauce out some so that's why I threw that water in at the end. I also think this would be good with some greens (you know I love arugula on all my plates hehe) and if the shrimp were actually cooked on a charcoal grill. MMM. GRILL!!

I'm off to watch some sappy movies and watch the snow accumulate. Any fun weekend plans? Anyone else snowed in??