Red Curry Coconut Shrimp

Red Curry Coconut Shrimp
Print Recipe
Servings
3-4 people
Servings
3-4 people
Red Curry Coconut Shrimp
Print Recipe
Servings
3-4 people
Servings
3-4 people
Ingredients
Servings: people
Instructions
  1. Slice green onions, separating the white and reserving the green for garnish. Whisk together coconut milk, curry paste, fish sauce, and brown sugar.
  2. Heat oil in a medium sauté pan over medium heat. Add whites of green onion and garlic. Sauté for one minute and add shrimp in a single layer. Cook shrimp 2 minutes per side and remove from pan.
  3. Add coconut milk mixture to the pan and bring to a full simmer. Add snow peas and stir to coat. Allow to simmer uncovered about 4 minutes over medium/high heat. Stir once or twice until snow peas are just tender and the sauce has reduced to a syrupy consistency.
  4. Toss shrimp back into the pan and stir to coat with sauce and warm throughout for about 1 minute. Season lightly with salt.
  5. Serve immediately over rice and garnish with reserved sliced green onions, fresh cilantro and a squeeze of fresh lime juice.

Edamame and Chickpea Sandwich Filling

Edamame and Chickpea Sandwich Filling
Print Recipe
Servings Prep Time
2 cups 20 minutes
Servings Prep Time
2 cups 20 minutes
Edamame and Chickpea Sandwich Filling
Print Recipe
Servings Prep Time
2 cups 20 minutes
Servings Prep Time
2 cups 20 minutes
Ingredients
Servings: cups
Instructions
  1. In a food processor combine 1/2 cup edamame, 1/2 cup chickpeas, avocado, feta cheese, garlic, lime juice, cumin, salt, and pepper and process until almost smooth. Add remaining 1/4 cup of edamame and chickpeas and pulse a few times to combine, leaving a chunky texture.
  2. Spread filling thickly onto desired bread and top with pea shoots and fresh cilantro. Drizzle with extra virgin olive oil and freshly cracked sea salt. Top with bread.
Recipe Notes

I used a 300g bag of frozen edamame to yield 3/4 cup shelled edamame. Cook edamame as per package directions. Submerge in cold water to stop the cooking process. Drain and shell.

Should you prefer a smoother texture, process all the edamame and chickpeas together in the first blend.

Yields approximately 2 cups of filling which will make 4-6 sandwiches.

Jalapeño Rings with Cumin Dip

Jalapeño Rings with Cumin Dip are jalapeño slices dipped in a light batter, fried golden and served with Cumin Dip.
Jalapeño Rings with Cumin Dip
Print Recipe
Jalapeño rings dipped in light batter, fried golden and served with cool cumin dip.
Servings
4 people
Servings
4 people
Jalapeño Rings with Cumin Dip are jalapeño slices dipped in a light batter, fried golden and served with Cumin Dip.
Jalapeño Rings with Cumin Dip
Print Recipe
Jalapeño rings dipped in light batter, fried golden and served with cool cumin dip.
Servings
4 people
Servings
4 people
Ingredients
Cumin Dip
Jalapeño Rings
Servings: people
Instructions
Cumin Dip
  1. In a small bowl whisk together all ingredients and allow to chill for at least 1 hour to allow flavours to meld.
Jalapeño Rings
  1. Wash and dry jalapeño peppers. Slice each pepper into 1/4" rings. Cut or push out center seeds if desired. Set aside.
  2. Preheat deep fryer or add 2-3 inches of canola oil to a heavy dutch oven or pot. Using a thermometer, heat oil to 350℉. Whisk together flour, baking powder and salt. Add milk and whisk until smooth. Stir in all the jalapeño rings until coated with batter.
  3. When oil is hot, using your fingers fish out several rings and drop into oil. Only add enough rings to form a single layer on the oil. Fry until underside is beginning to brown, 2-3 minutes. Flip rings over and continue to cook for an additional 2-3 minutes until golden. Remove from oil using a slotted spatula or spoon and allow to drain on a paper towel lined plate. Repeat with remaining rings and serve immediately with cumin dip.