Wednesday, October 24, 2012

East Meets West Shrimp

A few weeks ago I mentioned using some Vietnamese chili garlic sauce; this sauce is my new best friend in the kitchen. The brand I'm using is Huy Fong Foods. Today I decided to use it with shrimp I planned to cook. Sorry some of the photos are slightly blurry, but when I'm cooking I have to hurry with the photos.

I put a cup of mixed brown rice on to cook. I happen to like Lundberg Family Farms Jubilee rice. Please see their website for information on the arsenic testing they are doing on their rice varieties. At my ripe age I doubt arsenic will affect my health. What you choose to eat or feed your children is an individual choice. I happen to think whole grain rice is better for me and I like the taste and I have confidence in this company's products. They are also participating in non GMO research and testing. Meanwhile I peel, de-vein, and butterfly about three quarters of a pound of medium sized white shrimp which I got at Shelly's Seafood in Homosassa. Then I cut up my broccoli and put in a pan ready to steam.

Meanwhile I melt a little butter in a large frying pan and soften about seven quartered mushrooms and set them aside. Then I saute one shallot and a one inch cube of fresh ginger chopped fine, and one red bell pepper chopped medium till softened and set those aside. Turn your broccoli on to cook about now. When the steamer starts to boil turn down to medium heat for two or so minutes then turn off the heat; the steam will finish cooking the broccoli and keep it warm. I like my broccoli al dente. Meanwhile check the rice, when almost all of the water is gone, stir, put the cover back on and turn off the heat.

I add two pats of butter to the same pan and sauteed the shrimp on medium heat with the butterflied side face down. You can slide the pan back and forth across the burner to improve the cooking. You know like you see the chef's on TV doing. Ha. I don't turn over medium sized shrimp, but large sized I probably would When the shrimp turns just slightly pink I drizzle one heaping teaspoon of the Vietnamese chili garlic sauce and two tablespoons of store bought Greek vinaigrette marinade over the shrimp. The vinaigrette may sound strange to use, but as it turned out it was just the right addition. Next I sprinkled the reserved mushrooms, peppers, ginger and shallots over the top and toss lightly with a spatula to warm everything up again. Don't over cook shrimp or they become tough and chewy.

At the last minute I add a tightly packed cup of cilantro and I toss gently till just mixed in and slightly wilted. I serve the East Meets West Shrimp with the rice and broccoli. This is so delicious and the unexpected addition of the vinaigrette helps to meld all the flavors together.

Several of my readers said they don't like cilantro. If so, you could add a quarter cup of flat leaf parsley or some other fresh herb of your choice. Gary said he used to dislike cilantro but now he says he loves it. I think cilantro is an acquired taste a bit like Brussels sprouts. The latter I like but Gary won't touch, at least not yet. Ha. Still working on that one, but probably won't succeed. This post is part of the Mud Colony what's happening in (and around) the studio. Thanks for reading and for all your comments.


  1. Looks delicious! We are cilantro lovers, I have heard some people say they don't like it because it tastes "soapy". We have a jar of that chili garlic sauce, I hadn't thought to use it with shrimp.

  2. Hi Michele, thanks, I remember you sad you liked cilantro, try this you will like it for sure and don't forget to add the vinaigrette which melts all the flavors together. I saw on the net there is actually a cilantro haters web site. Ha.

  3. I love cilantro too, I'll be trying this.

  4. I started salivating at the word "shrimp". And you made it sound absolutely delicious. Thanks.

  5. Brussels sprouts on the stalk are showing up in the farmer's markets around here. I really disliked them for a long time. Then I heard that the brussels sprouts grown now are of a sweeter variety. I gave them a try and found they were quite tasty. However, I do like them fresh from the stalk and roasted with root veggies best. Thanks for the recipe and info!

  6. I looove cilantro. I used to sell cilantro from my dad's yard when I was a kid. Easy way to make money. 5 cents a bunch.

  7. No cilantro or brussel sprouts for me, but lots of garlic and parsley or basil would be very nice!

  8. My mother told me firmly that I couldn't be a vegetarian as I don't like brussel sprouts. She was wrong. Cilantro (coriander) leaves tasts vile to me, though I use other parts of the plant happily. Lots of garlic and basil or vietnames mint would do the trick for me.

  9. Hi Lori, thanks, oh this one is good.

    Hi Barbara, thanks, it does taste good, glad it sounded so.

    Hi Charlene, thanks, I think on the stalk they probably stay fresher and hence the better flavor and of course farmer's market is home grown, much better than those in the grocery because who knows where they were grown and how long ago they were harvested. I also think they can be over cooked and then taste mushy.

    Hi Gigi, thanks, 5 cents, I'll take two bunches a week. Ha.

    Hi Ms. Sparrow, thanks, I was thinking of you, but I see you know what to substitute.

    Hi Elephant's Child, thanks, you see, you're another one who doesn't like either, but Vietnamese mint I must see what that is and see if I can get some. It may be the plant in my next post?


I love suggestions, questions, critiques, thanks for your comment