Tag Archives: Gulf Shrimp

Shrimp Fra Diavolo

10 Apr

A creamy spicy dreamy one pot dish perfect for a weeknight dinner

Two shrimp posts in a row? Yes indeedy.

I grew up on the Gulf Coast (Port Arthur, Texas, if you’re new to the blog) and there are few things I love as much as fresh shrimp from the Gulf.  We were all so lucky to have so much fresh seafood from the Gulf and shrimp was always my favorite. I may not always be able to get Gulf shrimp in Los Angeles, but I grab it when I can! Even when it’s not from the Gulf, though, shrimp is delicious and incredibly versatile. 

When you decide to get some shrimp, I recommend two pounds. Then, in one week, you can have two excellent dinners! Last week’s Spicy Sautéed Shrimp with Coconut Milk Rice, then a few nights later this delicious comforting shrimp pasta you can make in one pot.

Garlic Salad, Shrimp Fra Diavolo with Penne, and a crisp gin martini

If you can find fresh shrimp, get it with the shells. Yes, you will need to clean it, but cleaning shrimp is easy and you can make a quick shrimp stock that adds to the flavor of this dish.

Quick Shrimp Stock: Continue reading

Spicy Sautéed Shrimp with Coconut Milk Rice

5 Apr

One of the best main dishes I’ve ever prepared

This is the first time I’ve ever posted two days in a row, but dinner last night was so mind-glowingly wonderful, I had to share this recipe.  With a simple extra step, the coconut milk rice is as luscious and creamy and divine as imaginable. It’s the perfect counterpoint to the light, incredibly flavorful shrimp on top. 

Trust me. Make this soon.

Spicy Shrimp

Spicy Sautéed Shrimp with Coconut Milk Rice

 

SPICY SAUTEED SHRIMP AND COCONUT MILK RICE

This will feed 2 hungry people. It will double easily.

Ingredients

1 lb Gulf shrimp, peeled and cleaned

1 Serrano pepper, thinly sliced on the diagonal

1 Fresno Chili, thinly sliced on the diagonal

(or whatever red chili you can find… don’t miss the red)

1/2 sweet onion, halved then thinly sliced into half-rings

2 cloves garlic, thinly sliced

1 small knob ginger, peeled and thinly sliced

juice of 1 lime

1 cup jasmine or basmati rice, rinsed in cold water

1 1/2 cup coconut milk (or 1 cup coconut cream mixed with 1/2 cup milk) mixed with 1/2 cup water. Remember, rice ratio is easy… twice the liquid as the amount of rice.

4 T butter

2 t. salt

NOTE ON SPICE: with the chilis, spice is in the seeds, flavor is in the pepper. So if you don’t like a lot of spice, don’t be afraid of using Serranos and Fresnos. Wash the seeds out of the peppers, being careful with your hands… if you get the spice on your hands and wipe your eyes (or elsewhere!) it’s not pleasant. Do note the coconut really tempers the spice. So at least leave a few seeds in!  Continue reading