This week’s challenge was to use everything in my CSA box. The lemongrass posed a bit of a challenge, but I persevered and found an easy way to use it.
It’s Saturday night, which often means shrimp for some crazy reason. Tonight, I marinated them in a soy, honey and sesame oil combination, which also used garlic, ginger and the lemongrass. I served them in radicchio cups with a chopped salad of arugula and radicchio, and a squirt of lime juice.
It was fast, simple and flavorful. The presentation was pretty enough for guests. Sorry to say it got gobbled up faster than Instagram could document it!
Marinated Shrimp in Radicchio Cups:
In a mixing bowl, blend 2 diced garlic cloves, a chunk of peeled and diced ginger, and a couple of tablespoons of chopped lemongrass stems. Add about 1/3 cup of soy sauce, a couple of tablespoons of sesame oil and a tablespoon or so of honey. Whisk the mixture together and add the peeled and deveined shrimp. Allow to marinate about 20-30 minutes in the refrigerator.
In the meantime, prepare the outer leaves of radicchio to form little bowls to hold the shrimp.
Chop up some arugula and radicchio and fill the lettuce cups.
Heat a little vegetable oil in a wok or frying pan. Add the shrimp (without the liquid) and sauté for about 3 minutes until cooked. Add one red pepper, diced, and cook another minute or so.
Spoon the shrimp mixture into the radicchio cups, and squeeze a little lime juice over it.
Enjoy!
Tags: CSA box, dinner, Food, garlic, ginger, honey, lime juice, marinade, radicchio, radicchio cups. arugula, sesame oil, shrimp. lemongrass, soy sauce
Indigo jones 
September 24, 2012 at 2:36 am |
1 In a bowl, toss the shrimp with the salt, pepper and cornstarch. Let marinate for 10 minutes at room temperature. Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add just 1 tablespoon of the cooking oil and swirl to coat pan. 2 Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until about 80% cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible. 3 Turn the heat to medium, let the pan heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp. 4 Use paper towels to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok. 5 Drizzle the soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.