What I needed was some soy sauce, honey and fresh ginger. What I had was rice wine vinegar, tequila, maple syrup and red pepper flakes. These are my favorite type of meals. The ones you cobble together with a friend with glasses of wine in hand, sleeves rolled up, rumaging for ingredients in cabinets and the fridge. You would think these meals would be a total bomb with polite refusals of seconds but instead they turn into the most memorable meals with no leftovers.
As I mentioned in a previous post, I was recently visiting my friend Mari at the shore. We spent the day at the beach then migrated to the pool for the remainder of the afternoon. After feeding hungry kids we discussed our options – ordering take out or working with what we had…frozen shrimp and a pinterest recipe.
After discovering we had only two of the five or so ingredients needed, I decided to make up a recipe using substitutions. Let me also add here that I am a huge fan of gas ranges vs. electric, especially electric cook tops. Every time I cook at my parents’ house on their electric cook top I complain. It takes too long to heat up and then once hot gets too hot and takes too long to cool down. Alas that was another issue facing me here in my friend’s kitchen at the shore. The shrimp didn’t quite get the sear on them that I wanted, but were delicious nonetheless.
Another disclaimer here – the lighting was new to me and I didn;t have my camera with me so the pictures didn’t turn out as I would have liked. You’ll have to trust me here…this dish looked good and tasted even better.
We poured ourselves another glass, cobbled together our sauce, heated up the electric cook top and…made a very flavorful, fresh tasting, inspiring dish that I would totally make again! The shrimp and broccoli were done perfectly, the sauce was equally sweet and spicy, and the grains were the perfect addition to this decidedly asian flavored and healthy bowl.
Serves up to 3
1/2 lb frozen shrimp, thawed
1 small head of broccoli cut into florets and steam but only for a couple of minutes – still want a bite to them
2 tbs canola oil
1/4 cup maple syrup
zest of 1 lime, reserve some for garnish
1 clove garlic, minced
1 tbs lime juice
2 tbs rice wine vinegar
2 tbs tequila
1/2 tsp red pepper flake
salt to taste
package of wild rice and quinoa blend cooked to package directions and seasoned with a drizzle of olive oil, salt and fresh ground black pepper
Add the maple syrup, tequila, lime juice, some of the zest, vinegar, red pepper flake and garlic to a bowl to combine. Add the shrimp and let soak about 5 to 10 minutes. In the meantime cook the rice and quinoa blend and steam the broccoli.
Heat canola oil over medium high heat. Add the shrimp, reserving the marinade, and sear both sides until just pink. remove the shrimp and set aside. Add the marinade to the pan and cook down, about 5 minutes. Add Shrimp and broccoli to the pan, toos to coat with the sauce and cook about 2 minutes. Taste for seasoning and add a pinch of salt if needed.
Serve in bowls with rice blend on bottom topped with shrimp, broccoli and sauce. Garnish wth reserved lime zest.