Oh the guilt, of this week spent away from this space. Alas, I didn’t make my mid-week recipe post… 🙁 Work has been overwhelming, and I am actually pretty grateful I was able to keep up with our planned menu (By the way, if you want to have a look at some of the recipes I try during the week and our other adventures in food, join me on Instagram, I will be sharing even more now that we set the clock forward… later daylight = prettier pictures!)
I am working on a longer post for this mid-week, but in the meantime, I’ll replace some of my talking with some listening! (Always a good thing.) I would love to hear your thoughts on these (I’ll start…)
What is one of your favorite recipe/post from this blog?
What food blogs do you love?
So many. Check out some of the blogs on my Blog Love column on the right!
What recipe you’ve never tried, would you love to finally make?
Puff pastry, popovers, homemade cheese.
How much time do you spend cooking on a typical weekday (for all meals)?
Besides the week’s menu (scroll down for that), I wanted to share this very easy and delicious shrimp recipe found in a family cooking magazine I got while queuing at a French supermarket during my last visit there (it was advertised as: “Our best recipes for less than 1 euro per person!”)
Hope you enjoy!
Sautéed shrimp with lime & coconut rice
From the French magazine “Best of Gourmand”
Prep time: 5 minutes
Cook time : 35 minutes
Age for babies: 12 months and up
12-15 large shrimp (depending on size)
1 rosemary sprig
1 sprig of lemon thyme
2 cups vegetable broth
1 1/2 cup of rice of choice (I used Jasmine)
1/2 cup unsweetened coconut milk
2 tbsp sunflower oil (coconut oil would be good too, I think!)
A few drops of sesame oil
Salt & pepper
Rinse the rice. In a large pot, sauté the rice with 1 tbsp of oil, until translucent. Pour the broth over it, and cook over medium-low heat until the liquid is absorbed. Then add the coconut milk little by little, stirring constantly, until absorbed. (By then, rice should be tender. If not, add a tbsp or two of hot water or coconut milk, until rice is tender.) Add salt & pepper to taste, stir and cover to keep warm.
Wash and dry the lime, slice them. Wash and dry the herbs, and pick the leaves off the stems.
In a frying pan, heat the remaining sunflower oil and sesame oil. Add the shrimp, lime slices, rosemary and lemon thyme leaves, and cook over high heat, stirring often, about 5 minutes.
Sprinkle with salt & pepper.
Serve immediately, over the coconut rice.