Modern Wife

Tag: seafood

  • Sriracha Shrimp

    Sriracha Shrimp

    Google sriracha shrimp and you’ll get 20.5 million results. It’s that popular. I think I’ll give some of those recipes a try this winter. I have my own version of Sriracha Shrimp, and I’ll stack mine up against some of the internet’s best reviewed recipes. I’ll have my family vote.

    You can vote, too. Try my recipe below and let me know what you and your family think.

    Sriracha Shrimp

    Ingredients:
    1 cup rice
    1 lb large shrimp, peeled and deveined
    2 tablespoons coconut oil
    1 onion, sliced
    4 cloves garlic, minced
    1 sweet pepper, minced
    1/2 lime
    1 tablespoon sriracha sauce
    1 teaspoon sugar
    1 green onion top, chopped

    Start by cooking rice the way you usually do. Stovetop, steamer, rice cooker, it’s all good.

    While the rice is cooking, melt the coconut oil in a large skillet over medium-low heat. Cook the shrimp until pink, then add onion, garlic, and sweet pepper. While all that is cooking, mix together the lime, sriracha sauce, and sugar until sugar is dissolved. Toss the sauce into the pan with the shrimp combination until well incorporated. Serve on a bed of rice. Garnish with green onions.

    If you think there’s a better Sriracha Shrimp recipe than mine, comment below. I would enjoy trying it.

  • Sprouts Plus Vietnamese Noodle Bowl Recipe

    Sprouts Plus Vietnamese Noodle Bowl Recipe

    I sprout. Do you sprout?

    I just felt like it one morning. I got out a couple of quart mason jars and put in a tablespoon each of alfalfa and mung beans. Poured it full of water, a teaspoon each of food-grade hydrogen peroxide and let it sit for 15 minutes.

    I trapped a mesh net (I save the mesh net packaging my lemons come in) between the mouth of the jar and the band – see my blog entry on alfalfa sprouts. Pour the water out, fill it back up again and let it soak in water for 8 to 12 hours in a dark place.

    Pour the water out, rinse, pour the water out, let it sit. Repeat everyday. Once the sprouts are a good size they are ready to sit in a sunny place to grow some greens.

    Eat!

    Vietnamese Shrimp Noodle Bowl

    This is my version of the Vietnamese Shrimp Noodle Bowl. The traditional way to do it involves fish sauce which I don’t have, and pickled carrots, which is not well-liked by my family. So here goes.

    Ingredients:
    1 lb shrimp, peeled and deveined
    1 package (8oz) vermicelli (I have the Explore Asian Jasmine Brown Rice Vermicelli)
    1 tablespoon organic virgin coconut oil
    1 tablespoon Bragg’s amino acid (I may skip this next time. It tends to overpower all flavor.)
    1 teaspoon organic coconut palm sugar (I bought this thinking it would be a good sweetener but found out it was harvested using unsustainable practices.)

    From our local organic farmstand:
    leafy greens
    cut carrots
    cut cucumber

    mint from our backyard
    mung bean sprouts grown right in our kitchen

    Directions:
    Heat coconut oil in a large skillet over medium. Add the shrimp and cook until pink. Flavor with Braggs and sugar. Cook until sauce is almost cooked off.

    Boil water in a medium saucepan. Add vermicelli and cook for 5 minutes. Drain and wash with cold water.

    Arrange leafy greens, carrots, cucumber, mint, mung bean sprouts and cooked vermicelli on the plate. Top the vermicelli with shrimp. We skipped the syrupy sauce. The shrimp is plenty flavorful on the noodles.

    This is one way we sprout. How do you sprout?

  • Shrimp & Bumblebees

    Shrimp & Bumblebees

    My husband came up with this meal’s name when we first got married over 16 years ago. No bumblebees were harmed in the making of this meal. I can’t say the same for the shrimp, however.

    This is an easy peasy meal I whip up when I am short on time and long on hunger. I use canned beans, but those of you who prefer buying dried beans and soaking them overnight, go ahead and do that. I’m about ready to start doing the same since I came across this article from Mercola that enumerates reasons for not buying canned beans (and other packaged foods). Soaking beans overnight is easy. It just takes a little planning in advance.

    Shrimp and Bumblebees

    Ingredients:
    raw shrimp, peeled and deveined
    1 tablespoon organic canola oil
    black beans, organic, 1 can (or equivalent if you are soaking dried beans overnight)
    1 cup frozen organic corn
    1/4 teaspoon cumin
    1/4 teaspoon Old Bay seasoning
    a handful of chopped organic basil or cilantro

    Here’s how to make the Bumblebees: Combine black beans and corn in a medium saucepan over medium heat. Sprinkle cumin. Stir occasionally to make sure it doesn’t stick on the pan.

    And now the shrimp: While the beans and corn is cooking, heat canola oil in a medium skillet over medium heat. Toss shrimp with Old Bay Seasoning and cook until pink.

    To serve, make a bed of bumblebees. Top with shrimp, then garnish with basil or cilantro.