This is my idea of a perfect dinner.
Fresh, healthy, colorful, quick. (With a twist of lime and a sprinkling of fresh herbs.)
Back at home in North Carolina following my quick trip to visit my family up north. Arrived home to a sparkling clean house. A good sign that my husband really whooped it up while I was gone. I was happy.
Time to start doing some personal cleaning. Need to get rid of all the excessive carbs and salt from my travel. Since I consistently gain five pounds as soon as I set foot into a restaurant setting, I usually require some detoxification time, a little damage reversal. I always feel a gazillion times better afterwards, so it is in everyone's best interest to support me in this.
Today's recipe is just what I needed. I love shrimp. They take about two seconds to make (okay, three minutes) and it all ends up being very light. This one throws in some vibrant thai flavors that, along with my super clean house, made me a very happy girl.
And on an adventurous note, this recipe gave me a chance to conquer my fear of Asian Fish Sauce. Perhaps, an irrational one, but a fear nonetheless. Fear, no more.
Thai Basil and Mint Shrimp Stir Fry
2 tablespoons soy sauce
1 tablespoon water
2 teaspoons southeast Asian Fish Sauce
5 teaspoons honey
3 tablespoons olive oil
1 tablespoon grated fresh ginger
4 cloves garlic, chopped
1 pound large shrimp, peeled and deveined
1/2 medium red onion, cut into 1 inch dice
1 medium yellow pepper, cut into 1 inch dice
1 cup snow peas, trimmed
2 cups cherry tomatoes, halved
1/2 cup torn fresh basil leaves
1/2 cup torn fresh mint leaves
2 tablespoons freshly squeezed lime juice
Combine soy sauce, water, fish sauce and honey in a small bowl and set aside.
Heat wok on stove over medium high heat. Add olive oil until hot (water droplets should sizzle when added). Add ginger and garlic. Saute for 30 seconds until fragrant. Add shrimp to wok and stir fry for two to three minutes until just pink on all sides. Remove shrimp with slotted spoon and set aside in medium bowl.
Add onion, pepper and snow peas to wok and stir fry two minutes until just browned. Add soy sauce mixture to vegetables in wok and stir. Add shrimp to mixture and bring to a boil for another minute until shrimp is lightly glazed.
Add tomatoes to wok and stir fry another 15 to 30 seconds until coated.
Remove wok from stove and pour into serving dish. Add freshly squeezed lemon, basil and mint to top and gently mix. Serve immediately.
Recipe Source: Adapted from Food Network. Substituted honey for the brown sugar. Substituted olive oil for the peanut oil. Eliminated chili's and jalepeno. Added additional garlic and snow peas. Served with quinoa.
What is your 'go to' detox dish?