Tag Archives: lime

Thai-Style Shrimp and Rice

A quick meal that is so amazingly light and delicious. Perfect for a simple weeknight yet elegant enough for guests!

The coconut milk makes it creamy but very light.  I prefer this with jasmine rice and some crusty bread to soak up any remaining broth.  So good!

You’re going to want to plan on making two batches of this… one to try out the recipe and the other to show it off!

shrimp-in-coconut-milk

Ingredients:

  • 2 lbs raw jumbo shrimp, peeled and deveined
  • 1 tsp extra virgin olive oil
  • 5 green onions, diced
    • separated between white & green
    • reserve half of the green for garnish
  • 1/2 bunch fresh cilantro, diced (1/2 cup)
    • Reserve a couple of tbsp for garnish
  • 5 cloves garlic, finely minced
  • 1/8-1/2 tsp crushed red pepper (to taste)
  • kosher or sea salt to taste
  • 14-1/2 oz can petite diced tomatoes
  • 14 oz can coconut milk
  • 1 red bell pepper, sliced into thin strips (Julienne)
  • 1/2 lime, fresh squeezed or 2 tbsp of lime juice
  • 3 cups steamed rice

Directions:

  • Put on rice to cook
  • In a medium-sized saucepan, heat oil and add garlic, all of the red pepper and the white onions and only half of the green onion and cilantro.  Saute for about 1 minute.
  • Add tomatoes, coconut milk, and salt.  Simmer for about 10 minutes, stirring occasionally.
  • Add shrimp and red peppers; continue to cook 5 minutes.
  • Add lime juice and remove from heat.
  • Put rice in bowls, ladle shrimp and broth over half of the rice and off to the side; garnish with remaining green onions and cilantro.

Makes 6-8 servings

Enjoy!
Maggie

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Thai-Style Shrimp and Rice

A quick meal that is so amazingly light and delicious. Perfect for a simple weeknight yet elegant enough for guests!

The coconut milk makes it creamy but very light.  I prefer this with jasmine rice and some crusty bread to soak up any remaining broth.  So good!

You’re going to want to plan on making two batches of this… one to try out the recipe and the other to show it off!

shrimp-in-coconut-milk

Ingredients:

  • 2 lbs raw jumbo shrimp, peeled and deveined
  • 1 tsp extra virgin olive oil
  • 5 green onions, diced
    • separated between white & green
    • reserve half of the green for garnish
  • 1/2 bunch fresh cilantro, diced (1/2 cup)
    • Reserve a couple of tbsps for garnish
  • 5 cloves garlic, finely minced
  • 1/8-1/2 tsp crushed red pepper (to taste)
  • kosher or sea salt to taste
  • 14-1/2 oz can petite diced tomatoes
  • 14 oz can coconut milk
  • 1 red bell pepper, sliced into thin strips (julienne)
  • 1/2 lime, fresh squeezed or 2 tbs of lime juice
  • 3 cups steamed rice

Directions:

  • Put on rice to cook
  • In a medium-sized sauce pan, heat oil and add garlic, cilantro, all of the white onions and half of the green, and red pepper.  Saute for about 1 minute.
  • Add tomatoes, coconut milk and salt.  Simmer for about 10 minutes, stirring occasionally.
  • Add shrimp and red peppers; continue to cook 5 minutes.
  • Add lime juice and remove from heat.
  • Put rice in bowls, ladle shrimp and broth over half of rice and off to side ; garnish with remaining green onions and cilantro.

Makes 6-8 servings

Enjoy!
Maggie

Summer Mojito Salad

There are certain tastes that just say summer, and to me watermelon and cucumber head the list. Enjoy the fruits of your garden labor with light, delicious favorite.

Summer Mojito Salad

Instructions

  • 4 cups seedless watermelon, cubed
  • 2 cups seedless cucumber, cubed
  • 3 Tbsp fresh mint leaves, minced
  • 2 limes, juiced and zested
  • 1 1/2 tbsps extra virgin olive oil
  • Fresh ground sea salt, just a pinch
  • Fresh ground black pepper, just a pinch

lime zest

Directions

A word about zest. If you’ve never “zested” a fruit (removed the dark colored outer layer of the fruit) you’re in for a treat. You may be familiar with the taste of lime and lime juice, but the flavor and aroma of lime zest is unlike the rest of the fruit. You’ll want to zest and juice with the fruit at room temperature so it releases the most juice and oils.

First, pick your tool.. microplane (pictured above), a fine grater or a zesting tool. A zesting tool is more designed to make long decorative pieces for garnish and will take a bit of work to get all the zest off. Be cautious when using a grater. If you look closely, the blades on a grater look like little scoops and that’s exactly what they are. It’s a great tool for grating potatoes or cheese, but when it comes to zesting, you only want the very outer layer of skin where the essential oils are. The thick white layer underneath is known as the pith, and it can be very bitter and will drastically change the flavor of your dish. For that reason I prefer a microplane. A microplane is very similar to a grater, but rather than rounded scooped edges they are flat so they only shave off the outer part. If you do use a grater, just be mindful not to apply too much pressure to the fruit so as not to grate the pith as well. Zest your lime into a small bowl, be sure clean the excess zest off your grater or microplane and add this to the bowl.

Before you go any further, stop. I want you to take a moment to smell your hands (I know, it sounds weird) but do it anyway. Then pick up a little zest and breathe in deep. What you’re smelling is the essential oils in the lime. It is one of the most amazing scents. Fresh, clean, revitalizing and yet it has this earthy quality. It’s good for fevers, infection, insect bites, arthritis, bronchitis and so much more… okay, back on task.

To get the most juice from your fruit, press your palm down on the fruit to get some resistance but not crush the fruit and roll it around a bit on the countertop. This will help to break the membranes that section the fruit on the inside, along with warming the fruit up. Then cut your lime from end to end, first in half, then into quarters and squeeze the fruit in the bowl with your zest.

Mince the mint leaves. The easiest way to do this is to bunch, then roll them a little to hold them together before cutting. Again, I want you to take the time to stop and smell. I love the smell of fresh mint. My Aunt used to grow it on her farm and I can’t think of mint without thinking of that… then comes lamb. LOL Anyway, mint is great for the respiratory system, colds, flu, fever, fatigue, headache.

You thought this dish was healthy just because of the fresh fruit and veggies, you didn’t realize that “medicine” could be so tasty did you? Because of the lime and mint, this is a great summer dish if you feel one of those summer colds coming on. Sneaky, huh?

Add the mint, salt, pepper and olive oil to the lime. Give it a quick stir (and a whiff for good measure) and set to the side to allow the flavors to blend.

Next, cut your watermelon and cucumber. Toss with the dressing and refrigerate for about an hour before serving.

I guarantee this will be a new summer favorite!

Maggie

Crab Salad in Avocado

crab-avocado-2

Ingredients:
 
  • 1/2 cup lump crab meat
  • 1/2 tbsp mayonnaise
  • 1 tbsp fresh cilantro, chopped
  • 2 tsp red onion, diced finely
  • 1-2 tsp jalapeño, diced finely
  • 1 tsp lime zest
  • Juice from 1/2 a lime
  • Sea salt and freshly cracked pepper, to taste
  • Dash of cumin
  • 1 avocado, cut in half, pit removed

Mountain Rose Herbs. A herbs, health and harmony c
Mix all ingredients except avocado, and let rest at least 30 minutes for flavors to blend.

When ready to serve, halve avocado, fill and enjoy!    This is a perfect brunch entree with a croissant, fresh fruit and either a mimosa or a bloody Mary.

Serves 1 as an entree or 2 as an appetizer

EatingWell