These Shrimps Were Made For Wokin: Shrimp Stirfry with Brown Rice October 10, 2008
Posted by sicatmeow in Recipes.Tags: bok choy, brown rice, carrot, ginger, hot pepper, scallion, sesame oil, shrimp, tamari
add a comment
I am foreal sweatin this wok. You should def get one. And now that I’m getting the hang of it, I am woking up something major. Here is my weekly wok tip of the day (huh?): Cook fast and cook hot. Make sure your ingredients are ready to throw in cause when the wok calls, you answer gotdamnit.
Chinese Shrimp Stirfry with Ginger and Brown Rice
1/4 cup of fresh ginger (thin strips)
4 small hot, red peppers, sliced (add more or less depending on your fire mouth)
2 scallions, sliced, keep the bottom half separate from the top half, but you will be using both
1 carrot julienned
1 bunch of baby bok choy (can’t find baby bok choy? 1/2 of a mama), chop the stems, slice the greens and keep each pile separate
1/2 lb of medium-sized shrimp, peeled and de-shitted
1/8 cup of tamari (have I mentioned that tamari is the same as soy?)
2 cups of cooked brown rice
veg or peanut oil for frying
sesame oil for garnish
marinade for the shrimp:
1 tsp of chinese 5 spice
1 tbs of tamari
1 tbs of tomato paste
This serves 2 with 20 minutes of prep (if you’re peeling your own shrimp), and 10 minutes of cooking. (That’s 30 minutes total. der.)
First, prepare your shreemps. Peel and do what you gotta do. Mix the chinese spice, 1 tbs of tamari and tomato paste. Coat the shrimp and let it site while you chop the veg. When you’re all prepped, you’re ready to heat the wok.
Heat your wok, add the veg or peanut oil and heat till it smokes. Add the ginger and stir furiously. 30 seconds later, add the hot peppers (this may make you cough). 30 seconds later, add the whites of the bok choy. Your wok’s heat may have reduced a bit, so make sure it is as hot as it was when you started. When it is, add the carrots. 1 minute later, add the whites of the scallions. Now, add your cooked rice. Make sure your wok is hot, the rice should be crisping in some areas, but because you are stirring like mad, it won’t stick. Add the green of the bok choy and when wilted, create a whole in the middle of the grub and add the shrimp.
Stir the shrimp in the middle while it cooks. As soon as the shrimp is done (about 3 minutes), stir everything together, add the remaining tamari and dish up. Garnish with greens of the scallions and sesame oil. Eat with cold cold beer.
Another Shrimp on the Bobby September 9, 2008
Posted by sicatmeow in Health, Recipes.Tags: cilantro, corn, lemon, shallt, shrimp, tomato, tortilla
2 comments
This meal is gonna seem mo simple, and it is, but it is gotdamn flavorful. Its fresh, seasonal, healthy, cheap and the flavor crystals will knock you on your arse. Basically, this is the bomb summer meal. I suggest a delicate, aged, oakey, floral Corona and lime to accompany.
Beer Boiled Cayenne Shrimp over a Corn and Tomato Salad
almost 2 lbs of shrimp, I use small shrimp because it is cheaper and easier to create bites with other goodnesses from the plate.
tabasco (normally not a fan, but this works here)
cayenne powder
1 12 oz brown beer
2 vine tomatoes, chopped, seeds removed
juice of half a lemon
4 ears of corn, shucked
1 large shallot, chopped
salt and pepper
fresh cilantro, chopped
corn chips, for garnish
olive oil
This serves two.
Clean your shrimp, douse with tobasco, sprinkle with cayenne, cover and refrigerate. It depends on how spicy you like your shrimp, but I used about 3 tbls of tabasco and maybe 1.5 tbs of cayenne, maybe more. But I like fire mouth.
Heat your olive oil and start to cook your chopped shallot. Add your shucked corn. Cook till the shallots can’t take it no mo. Add salt.
While the corn is cooking, chop your tomatoes and remove the seeds. Don’t be a freak about it – its fine if some make it through. Add to a bowl along with the lemon juice and add fresh pepper.
Boil your beer in a small sauce pan. When it starts to boil, add your shrimp and the marinade. Cook for 4 minutes.
Assemble your plate: with a slatted spoon, place a big o pile of corn on the plate, add the tomatoes, add the shrimp. Garnish with chopped cilantro and several corn chips. The corn chips are meant to be slightly crushed and et with a fork with the rest of the meal.
mm mm good.
