|Basil makes everything look fancy and not at all staged.|
|My poor, underutilized fancy adult table (complete with owl!).|
All Parts Adapted from Food Network
Mango Basil Salsa
Time: 10 minutes + cooling
1 1/2 Mangos, peeled and thinly diced
4 scallions, sliced
6 basil leaves, julienned
Juice of 1 lime
- Mix all the ingredients together in a bowl and refrigerate covered for at least half an hour.
Mango and basil are both bold flavors that worked surprisingly well together thanks to the green onions helping to balance them for a fantastic presentation that was cool and refreshing.
|Sadly, the cute little basil plant Robin bought me was not yet ready for harvesting.|
Spicy Coconut Shrimp
Time: 20 minutes + marinading (30 minutes to 4 hours)
2 1/2 jalapenos, sliced (I'd recommend removing the seeds from ~ half)
4 cloves garlic, minced
1/2 inch piece garlic, peeled and grated
2 tbsp dark brown sugar
2 tbsp soy sauce
1/2-1 lime, zested
1/4-1/3 cup coconut milk
Handful of basil leaves, torn
2 tbsp vegetable oil
1/2 tsp salt
1 1/4 lbs peeled, deveined shrimp
|Is there anything greater than a mountain of shrimp? (If you said a mountain of cookies, then congratulations!)|
- Combine the ingredients in a large bowl and coat the shrimp well.
- Let marinate covered in the fridge for 30 minutes to 4 hours.
- Heat a nonstick skillet over high heat and add the shrimp sans marinade.
- Cook for 3-5 minutes turning once with tongs. Set aside.
- Pour the marinade into the pan, bring to a boil and cook until slightly thickened (~5 minutes).
- Place the cooked shrimp on top of lime jasmine rice (see below) and top with the thickened marinade and mango basil salsa.
These shrimp bring the heat and flavor. Those jalapenos provide a wonderful kick to the backend, while the coconut milk and brown sugar provide a creaminess and sweetness to balance things out. Add the powerful hits from the basil and lime zest, and you have multiple layers of deliciousness. Simply adjust the amount of jalapenos or coconut milk to achieve your desired level of spiciness.
Lime Jasmine Rice
Time: 20 minutes
1 cup Jasmine rice
3/4 cup light coconut milk
3/4 cup water
Pinch of salt
1 lime, zested
|No matter how hard you try, it's quite tricky to make rice look exciting.|
- Bring the jasmine rice, coconut milk, water and salt to a simmer in a saucepan.
- Cover and cook for 12-15 minutes or until the liquid is fully absorbed.
- Fluff the rice and mix in the lime zest.
I probably could have eaten the lime jasmine rice for dinner by itself. The coconut milk adds a thickness and creaminess that I would not normally expect from jasmine rice, while the lime zest gives it a healthy aroma and flavor.
|A proper all-ecompassing bite of this dish. Also, no, I did not move from the fancy table to the counter/bar so I could watch TV and eat.|
Next, stay tuned as I futilely attempt to catch up to the many remaining recipes I still have to write up from my old place!