Hello friends, it feels like forever.
We’ve had an active spring filled with travel, family visits, work and play. Life has been full and generous and mostly fun with some bitter sweet moments along the way, all part of the course of life and the inescapable realities of moving our family to a different country. Living so far away hurts sometimes.
I hope to share some of these moments with you in upcoming posts – including a few highlights from a recent nutrition conference in Portland, Oregon (completely smitten with the city of roses) – but for today, a recipe I first spotted over on my beautiful Brazilian blogging friend’s Rio Olympics Gold Medal Menu. Sally’s golden shrimpies caught my attention right away and this is my interpretation of her delightful stew.
Piquant shrimp bathed in a cooling and delicious coconut-tomato sauce infused with ginger, lime and cilantro. Heaven on a fork.
Once you have your mise en place, you will sail through the steps of this straightforward preparation and have this summer fresh dinner on the table in about 30 minutes (although my aunt tells me I underestimate time on my recipes, so maybe… 31). Serve it up any way you like – with a grain to sop up the sauce or, my typical preference, on a bed of colorful cabbage (or a little of both!) whatever works best for you.
The original recipe does call for some heat so if that’s not your thing, simply omit it – there is plenty going on here in terms of flavor and taste sensation already. But for those of us who do enjoy a kick, this recipe delivers without overwhelming (or numbing the tongue) and you can choose your heat level and preference (more in Notes).
Among my biggest garden thrills has been growing my own jalapeno peppers – below is the first one that came through in our little starter box – I then transplanted the plant into the ground and it grew significantly and produced dozens of chiles – they were hot, hot, hot!
I hope you enjoy this recipe ~ the Notes in the recipe card below will provide further information and guide you to best results.
Welcome Summer ♥
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 jalapeno or serrano pepper, seeded and finely diced
- 2 medium size orange bell peppers, cubed
- 15 oz (or so) fresh sun gold tomatoes (the miniature ones)
- Juice of one lime (plus another lime for garnish)
- 1 Tbsp peeled and grated ginger root
- 1 cup whole fat coconut milk
- 1+1/4 lb large shrimp in shell, peeled and deveined
- Bunch of fresh cilantro leaves
- Sea Salt and Pepper to taste
- Sauté onion, garlic and hot pepper (if using) with some coconut oil in a large skillet over low-medium heat just until beginning to soften (about 6 minutes) - stir in bell pepper and sauté for another couple minutes. Transfer mixture to a bowl and set aside. Using the same skillet, add a little more coconut oil, increase heat and flash sauté shrimp for about 30 seconds with some salt and pepper (the shrimp should not be cooked through at this point - you are merely sealing in juices with a little sear) - transfer shrimp to onion mixture.
- Meantime, in a food processor, combine: fresh tomatoes, 1 Tbsp olive oil, 1 Tbsp lime juice, a handful of fresh cilantro leaves (with or without stems) and a generous pinch salt & pepper -process to combine (it's fine if there are still some tomato chunks but you can also pulse until smooth as desired). Transfer tomato mixture to the same skillet, add ginger and coconut milk - bring to a gentle simmer and allow the sauce to reduce for about 10 mins.
- Transfer reserved onion/garlic/pepper/shrimp mixture to skillet stirring to combine and allowing mixture to heat and the shrimp to cook through (this will only take a minute or two). Adjust seasonings as desired - serve warm shrimp with sauce over rice (or as preferred) and top with a few more sprigs of fresh cilantro and a lime wedge.
Heat level - both jalapeno and serrano peppers are considered moderate heat/spiciness on the Scoville scale however heat perception/tolerance is a very personal thing and peppers can also vary in terms of pungency even within the same class so proceed with caution; start with a smaller amount if uncertain or consider using red chili pepper flakes if that is more familiar.
Coconut Oil - the coconut oil really adds delicious taste to this recipe - I encourage its use here however if not possible, olive oil will work.
Coconut Milk - be sure that your full fat coconut milk is well mixed before measuring out your cup as saturated fats do tend to separate (a bit like natural peanut butter).
Shrimp - I typically use jumbo shrimp for this recipe - somewhere in the range of 1+1/4 lb to 1+1/2 lb.