Sunday, November 15, 2009

Creamy Coconut Shrimp

The other day, I was having a craving... and asked everyone for their favorite Coconut Shrimp recipes. There were lots of very interesting ones... but I ended up creating something a little different.

Normal Coconut Shrimp involves breading the little buggers in shredded coconut and deep frying them. I was aiming for something a little healthier.

This is a recipe cobbled together from several others, plus a dash of improvisation. It doesn't involve any deep frying... but the coconut milk keeps it from being "low fat." It's shrimp in a creamy, coconut sauce with a little bit of a spicy kick. Turns out, it's delicious and filling!

INGREDIENTS:
1 1/2 cups uncooked brown rice
3 cups water
1 tablespoon olive oil
1 teaspoon salt

2 jalapeno peppers, seeded
1/2 medium-sized red onion, minced
1/2 cup minced red bell pepper
1/2 cup minced green bell pepper
2 garlic cloves
1/4 cup olive oil

1 lime, zested and juiced
3/4 cup chopped fresh cilantro
1/3 cup shredded coconut
1/4 cup soy sauce
1 1/2 tablespoons ground cumin
1 1/2 tablespoons curry powder
1 1/2 tablespoons crushed red pepper flakes

13.5 can coconut milk
2 pounds uncooked medium shrimp, peeled and deveined

2 tablespoons cornstarch
2 tablespoons water

PREPARATION:

Brown Rice: In a large sauce pan, combine 3 cups of water and 1 1/2 cups of uncooked brown rice a tablespoon of olive oil and a teaspoon of salt. Bring to a boil over high heat. Reduce to low heat and cover tightly for 50 minutes.

Creamy Shrimp Sauce:
Sauté onions, red bell peppers, green bell peppers, jalapeños, and garlic in olive oil.

Combine lime, cilantro, shredded coconut, cumin, curry, crushed red pepper and soy sauce in a food processor. Add the sauté mix. Blend until smooth.

Pour the blended mix into a large skillet. Add coconut milk and warm the mixture over medium heat, stirring often.

When it gets to a simmer, stir in the shrimp.

Pre-mix the cornstarch and cold water then stir it into the hot mixture.

Continue to simmer until the shrimp are cooked through and the sauce thickens, about 4 to 5 minutes.

Serve shrimp and sauce over hot, brown rice.

Thursday, November 5, 2009

First Columbus Crew Game



Not a bad way to start. A playoff game! The Columbus Crew took on Real Salt Lake in the second game of the 2009 MLS Playoffs. It was my first Crew game… and Daniel's second.

Plus, we snagged tickets to sit with the "Hudson Street Hooligans" in the Nordecke (the northeast corner of the stadium).

The Crew scored twice in the first half to take a commanding lead. But penalties helped RSL tie the game by half time. Some questionable officiating helped RSL eventually win the game 3 to 2, knocking the defending champions out of the MLS playoffs.

More details about the game are here, on the Columbus Crew's website.