I made my Friday fish on a cold day in Colorado where we’ve had weeks of snowy weather that I’m only beginning to tire of. Rosie, on the other hand, misses the more frequent walks of sunny days. She spends a lot of time in front of the windows–which are about to be replaced. (These freeze and melt inside the house–very cold and very sad.) You’ll also see Tucker-scroll down- on our in-process new staircase.
The beginning ideas for my shrimp, broccoli, and sticky rice meal originate in a book you’ve heard me tout before: Quick & Easy Chinese by Nancie McDermott. I’ve simply appropriated a few methods and added them up into dinner; I think Nancie would like this meal. If you don’t own this book, you really might like to buy it. You’ll still get Chinese take-out, but you’ll also be quite happy with the meals you create right in your own little wok. While I cook many things –most, really — without recipes, I’m not comfortable enough with Asian techniques to go rogue. Nancie’s clear, simple, and concise instructions — along with fine photos — are perfect for me. (This would make a beautiful wedding shower gift and you could give a gorgeous set of rice bowls, a wok, or a tea set for the wedding gift.)
Halfway down the stairs is the stair where I sit. Tucker:
If you’re interested in cooking this meal for a larger group, it will work well. Because there are so few ingredients, there’s little problem in making a bigger batch. You can roast the shrimp in half-sheet pans in the oven where it’s easier to cook two or three pounds. (7 minutes or so @400 degrees F) The broccoli can be tripled and done in two large skillets. The rice, of course, is simple to increase and it can be done ahead. (Rice for 8, for example, is two cups of dry rice and 4 cups of water with 1 teaspoon salt and 1/2 teaspoon pepper.)
Whether or not you observe Lent or participate in Lenten practices, fish on Friday might still not be too bad an idea. It’s healthy; it’s nearly faster than anything except a peanut butter sandwich or a piece of cheese pulled out of the fridge and eaten cold. Quicker than fast food, your little Asian-inspired shrimp dish is done long before your veggie pizza could be ordered and delivered.
Want to read my Lenten blog, here’s a link to Days 15 and 16.
Below: In the front yard– one of our young doe a deer, a female deer who’s been eating any vegetation poking out of the snow–even last year’s geranium stalks, which I know Tucker has peed on multiple times. Blechhhh. Note the thickness of her coat and her proximity to my pots that never got stored last fall.
Back to dinner. Sometimes simple foods are best. Did I say these leftovers are gorgeous? (Who doesn’t like cold shrimp?) Try this:
GARLIC AND GINGER SHRIMP AND BROCCOLI WITH STICKY RICE
serves 4 or 2 with great leftovers for lunch
This meal appears simple and is. It can be done in the time it takes the rice to cook. I do like rice to steam a bit longer in a covered pot (stickier that way), so that gives you a few extra minutes. Grill or sauté the shrimp for 3 minutes; toss the broccoli into a hot skillet for a few minutes and you’re done. If you’ve a partner or friend to attend the broccoli while you do the shrimp (or visa versa), the meal will be done even faster.
- 3 cups cooked short or medium grain rice kept covered and warm (season rice with 1/2 teaspoon salt and 1/4 teaspoon fresh ground white pepper before cooking)
- Peanut or canola oil
- Soy Sauce
- Kosher salt and fresh ground white pepper
- 4 teaspoons minced garlic, divided
- 2 tablespoons minced ginger, divided
- 1 pound peeled and deveined shrimp*
- 1 pound broccoli florets (slice stalks thinly and cook later)
- Crushed red pepper
- 1 teaspoon sesame oil
- 4 trimmed and minced green onions, white and green parts
Heat a stovetop grill or large skillet; brush lightly with oil. Mix 1 tablespoon soy sauce, 1/4 teaspoon each salt and white pepper, 2 teaspoons garlic and 1 tablespoon ginger in a large bowl and toss with shrimp. Pour shrimp out onto grill or into skillet. If you’d like, you can place them on skewers and grill them instead. Cook shrimp about 3 minutes, turning after two minutes. Cook until just barely firm, but very tender. Do not overcook. Remove to a bowl and cover to keep warm.
Heat a large deep skillet or wok over high heat with another tablespoon of oil along the rest of the garlic and ginger. Add broccoli. Cook, stirring, for two minutes or until just beginning to soften. Drizzle in two tablespoons of water and cook, stirring, another minute or two until barely tender. Sprinkle with a pinch of crushed red pepper and season with sesame oil; toss well.
Divide warm rice (use an ice cream scoop), shrimp, and broccoli between four shallow bowls or plates. Sprinkle with fresh ground white pepper. Top with chopped green onions. Pass soy sauce at table.
*Unless you live on the coast where wild shrimp are caught, the shrimp in your fish and seafood case has been frozen even if it appears fresh. You might as well buy frozen shrimp that was caught and immediately frozen; you’re better off. It’s great to keep a big bag of shrimp in your freezer for quick meals.
IF YOU LIKED THIS, YOU MIGHT LIKE MY…
Sesame Shrimp Noodles with Fresh Vegetable Toppings and Peanuts
Sing a new song,