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
1/8 tsp clementine zest
1 tsp oil
1/2 tsp brown sugar
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
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??