Recipe #281: Pad Thai #2

This is my second Pad Thai recipe, but this one is different enough that I had to post it.  I'm really happy with how closely it tasted like the version at my favorite Thai restaurant, although this recipe does not use chicken (which, I found out, is not authentic).  I found this on www.thaitable.com, and my changes are in red.

INGREDIENTS

1/2 package Thai rice noodles
1-1/3 cup bean sprouts
1-1/2 cup Chinese chives (I used the same amount of scallions)
2 tablespoon cooking oil  (I used peanut oil)
2 tablespoons tamarind paste (I used the same amount of white vinegar)
2 tablespoon sugar (I only used 1 tbsp)
1 minced shallots
1/3 cup extra firm tofu
1/2 lime
2 tablespoons peanuts (I used more)
1/2-1/4 lb shrimp
ground pepper (White is recommended)
1/2 teaspoon ground dried chili pepper
3 cloves minced garlic
4 teaspoons fish sauce
1 egg

DIRECTIONS

Prepping

Start with soaking the dry noodles in lukewarm or room temperature water while preparing the other ingredients (8-10 minutes). Make sure that the noodles are submerged in plenty of water. By the time you are ready to put ingredients in the pan, the noodles should be flexible but not mushy. Julienne tofu and cut into 1 inch long matchsticks. When cut, the super firm tofu/pressed tofu should have a mozzarella cheese consistency. You can fry the tofu separately until golden brown and hard, or you can fry with other ingredients below.

Cut the Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.

Cooking

Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. The peanuts can be toasted in the pan without oil as well. Add shallot, garlic and tofu and stir them until they start to brown. The noodles should be flexible but not expanded at this point.

Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce and chili pepper. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case.

Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. The noodles should soft and chewy. Pull a strand out and taste. If the noodles are too hard (not cooked), add a little bit of water. When you get the right taste, add shrimp and stir. Sprinkle white pepper around. Add bean sprouts and chives. Stir a few more times. The noodles should be soft, dry and very tangled.

Pour onto the serving plate and sprinkle with ground pepper and peanuts. Serve hot with a wedge of lime on the side, raw Chinese chives and raw bean sprouts on top.

Recipe #249: Jambalaya

I previously posted a jambalaya recipe that is made in a crock pot (see this link), but this recipe from chow.com has many more ingredients, including all the spices to make the cajun seasoning from scratch.  This is not a saucy jambalaya- the rice absorbed all of the broth as I made it in this recipe, so adjust accordingly if you prefer more sauciness.  This is a SPICY meal to warn those who prefer things to be mild.  My comments are in red.

INGREDIENTS

For the spice mix:

• 2 teaspoons cayenne pepper (I used half)
• 3/4 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon freshly ground white pepper
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/8 teaspoon ground coriander
• 1/8 teaspoon ground mustard
• Pinch celery salt

For the jambalaya:

• 2 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
• 1/3 cup vegetable oil
• 1 tablespoon unsalted butter
• 2 large yellow onions, medium dice
• 12 ounces andouille sausage, medium dice  (I used the whole pound in the package.  Why not??)
• 4 ounces tasso or smoked ham, medium dice  (I couldn't find either, so I just used black forest ham.)
• 2 large green bell peppers, cored, seeded, and medium dice
• 3 medium celery stalks, medium dice
• 1 jalapeño, cored, seeded, and finely chopped
• 3 medium garlic cloves, finely chopped
• 1 teaspoon kosher salt, plus more as needed
• 1 (14.5-ounce) can tomato sauce or crushed tomatoes  (I used a can of whole tomatoes that I crushed)
• 1 tablespoon tomato paste
• 2 cups long-grain white rice
• 3 cups low-sodium chicken stock or broth
• 2 bay leaves
• 2 medium scallions, thinly sliced (white and light green parts only)

INSTRUCTIONS

For the spice mix:

Place all of the ingredients in a small bowl and stir to combine; set aside.

For the jambalaya:

Heat the oven to 375°F and arrange a rack in the lower third. Pat the chicken thighs dry with paper towels and set aside.

Heat the oil in a heavy-bottomed, ovenproof, 7-quart pot or large Dutch oven over medium-high heat until shimmering. Place about one-third of the chicken pieces in the pot and cook, stirring rarely, until browned all over, about 5 to 6 minutes. Remove to a large bowl and brown the remaining chicken in 2 more batches; set aside.

Remove and discard all but about 1/4 cup of the fat from the pot. Add the butter and melt over medium heat. Add the onions, scrape the bottom of the pot with a wooden spoon to release any browned bits, and cook, stirring occasionally, until the onions just begin to brown, about 6 minutes.

Add the sausage, ham, and half of the reserved spice mix. Stir to coat everything with the spice mix and cook, scraping the bottom of the pot occasionally, until the meat is browned and the onions are very tender, about 10 minutes.

Add the bell peppers, celery, jalapeño, garlic, measured salt, and remaining spice mix. Cook, scraping the bottom of the pot occasionally, until the bell peppers have softened, about 10 minutes.

Add the reserved chicken and any accumulated juices, the tomato sauce or crushed tomatoes, and the tomato paste. Stir to combine and bring to a boil. Add the rice, stock or broth, and bay leaves, stir to combine, and bring to a boil. Cover with a tightfitting lid, transfer to the oven, and bake until the rice is tender and the liquid has been absorbed, about 30 minutes.

Remove the pot to a wire rack and let it sit, covered, for 5 minutes. Remove and discard the bay leaves. Stir to evenly combine the jambalaya, taste, and season with salt as needed. Sprinkle with the scallions and serve.

Recipe #227: Grilled Romaine and Shrimp with Vinaigrette Dressing

This meal, although not photogenic, is fresh and delicious.  I adapted the shrimp and romaine part from a recipe I found via Google search, and the vinaigrette dressing recipe is from a fellow foodie and friend.  My hair smells like grill smoke and my stomach is happy!

Salad Ingredients:

Shrimp (I used 8 jumbo scampi for 2 of us)
Whole romaine hearts (1 per 2 people)
Olive Oil
Salt
Pepper
Small onion, sliced into rings

Vinaigrette Ingredients:

8 tbs olive oil per person (OR split half and half olive oil and lemon juice, which I did here)
4 tbs balsamic vinegar per person
1 tbs Dijon mustard (I used 2)
1/2 tbs hot chili sauce (I used 1)
Salt and pepper

Parmesan cheese

Ingredients...

Directions:

Thread shrimp onto oiled skewers.  Brush or spray shrimp with olive oil and season with salt and pepper.

Cut romaine lengthwise in half.  Brush or spray lettuce with olive oil and season with salt and pepper.

Brush onion rings with oil.

Prepped....

Place onions and shrimp on preheated grill and cook about 4 minutes for one side.  Turn over, and grill the other side.  Put the romaine middle-side down on the grill while the second side of the shrimp cooks, and grill until it wilts slightly.

Put romaine on a plate and top with shrimp and onions.  Spoon or pour over the vinaigrette.  Top with grated Parmesan cheese.

Recipe #157: Zippy Shrimp

Just the right amount of kick, and this comes together super fast.  I halved this recipe and it was good for two.

Ingredients

• 1/3 cup extra-virgin olive oil
• 3 cloves garlic, sliced
• 1 teaspoon red pepper flakes
• 2 teaspoons paprika
• 2 pounds shell-on deveined jumbo shrimp
• 1/4 cup lemon juice
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent. Sprinkle the red pepper flakes and paprika into the oil. Add the shrimp and toss to coat. Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low; add the basil and toss lightly. Season with salt and pepper to serve.

Recipe #145: Shrimp Scampi

I made this with ingredients I normally have on hand.  I used whole wheat spaghetti instead of angel hair.  Came together really quick and was delicious!  I also added a little bit of cracked red pepper to add a kick.

Ingredients

• 1 (8 ounce) package angel hair pasta  (I used whole grain spaghetti)
• 1/2 cup butter
• 4 cloves minced garlic
• 1 pound shrimp, peeled and deveined
• 1 cup dry white wine  (I used 3/4c)
• 1/4 teaspoon ground black pepper
• 3/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley  (I had to use dried)

Directions

1. Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
2. Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes.
3. Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.
4. Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.

Recipe #143: Crock Pot Jambalaya

The name says it all.  Another winner from allrecipes.com....  I served this over rice.

Ingredients

• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced  (I used smoked sausage to cut down on the heat)
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons Cajun seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails (Mine had tails...)

Directions

1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Recipe #116: Quick Shrimp Chowder

It took me forever to get around posting this... we've been so busy!  This one's great- quick, simple, hearty, and healthy.  I added corn and didn't cook the broth first.  This is from Cooking Light magazine.

Ingredients

• 2 cups organic vegetable broth
• 2 teaspoons minced fresh thyme
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1/2 cup prechopped carrot
• 1/2 cup prechopped onion
• 1/4 cup prechopped celery
• 2 tablespoons all-purpose flour
• 1 pound medium peeled and deveined shrimp
• 1/3 cup heavy whipping cream

Preparation

• 1. Pour broth into a 2-cup glass measure. Microwave at MEDIUM-HIGH 1 minute.
• 2. Combine broth, thyme, and black pepper in a large saucepan over medium-high heat, and simmer.
• 3. Heat a medium skillet over medium-high heat. Add oil to pan; swirl to coat. Add carrot, onion, and celery; sauté for 3 minutes or until tender. Add flour, stirring with a whisk. Stir carrot mixture and shrimp into broth mixture; cover and simmer 5 minutes. Stir in cream; cover and simmer 4 minutes.

Recipe #111-114: Kebobs!

Nick wasn't overly thrilled when he was tasked with grilling 51 kebobs, of 4 different kinds, for dinner yesterday... but I think he forgot about being stuck outside in hot weather over a 600-700 degree grill once he was able to sit down and eat these.  Between four adults and one kid, we polished off 46 of these with no problem.  SUMMER IS HERE!!  These recipes all came from a book called Simple 1-2-3 Entertaining.

It looks like a lot of food, but we ate nearly all of it...

Recipe #111:  Skewered Beef Strips with Spicy Honey Glaze

Ingredients:

1 beef top sirloin steak (about 1lb)... I used very thin sliced "beef for braising"
1/3 cup soy sauce
2 tablespoons white vinegar
1 teaspoon ground ginger
1/8 teaspoon ground red pepper
1/3 cup honey
Skewers

Directions:

Slice beef across the grain into 1/4 inch thick strips.  Thread strips onto wooden skewers and place into large glass baking dish.

Prepare grill for direct cooking.  Combine soy sauce, vinegar, ginger and red pepper; pour over skewers and marinate 10 minutes, turning once.  (I prepped these hours earlier instead).  Drain marinade into a small sauce pan; stir in honey and bring to a boil.  Boil 2 minutes to reduce and use as baste while grilling the beef, 3-4 minutes.

Recipe #112:  Sizzling Shrimp

Ingredients:

1.5 pounds shrimp, peeled and deveined
1 cup mushrooms, cut into halves
1 red bell pepper cut into 1 inch pieces
1/2-1 onion cut into 1 inch pieces
1 jar lemon pepper marinade
Skewers

Directions:

Arrange shrimp, bell pepper, mushrooms, and onion on skewers.  Place into a glass dish and pour marinade over, reserving a little for basting later.  Let marinate for an hour or more.  Grill shrimp for about 3-4 minutes or as needed on each side, basting with reserved sauce.

Recipe #113:  Herbed Beef Kabobs

Ingredients:

0.5-1 bottle Garlic and Herb marinade
1-1.5 pounds boneless beef top sirloin, cut into chunks (I used a london broil)
Mushrooms
2 bell peppers, cut into squares
1-2 onions, cut into chunks
Skewers

Directions:

Marinate beef chunks in the marinade for at least an hour.  Arrange beef chunks with peppers, mushrooms and onion on skewers.  Grill to desired degree of doneness, about 10-14 minutes.

Recipe #114:  BBQ Corn Wheels

Ingredients:

3-4 ears corn on the cob, husked, cleaned, and cut into 1 inch slices
3 bell peppers
3/4 cup bbq sauce
1/2 cup honey
1/4 cup Worcestershire sauce
Vegetable cooking spray

Directions:

Arrange corn and peppers on skewers.  Combine bbq sauce, honey, and Worcestershire sauce.  Coat kabobs with vegetable cooking spray.  Grill on greased rack over medium heat for 5 minutes.  Baste with bbq mixture.  Turn and cook 5 more minutes, baste again, until corn is tender.

Recipe #110: Shrimp Cobb Salad

This is so easy to make, and full on flavor but not heavy!  And anything with shrimp and bacon and avocado has GOT to be awesome...  This is from my May issue of Cooking Light.  I varied the amounts quite a bit- more shrimp, more bacon, and I doubled the dressing for better coverage.  I'll post the recipe here as-is though- it's easy to vary the amounts according to your tastes.

Ingredients

• 4 slices center-cut bacon
• 1 pound large shrimp, peeled and deveined
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• Cooking spray
• 1/4 teaspoon salt, divided
• 2 1/2 tablespoons fresh lemon juice
• 1 1/2 tablespoons extra-virgin olive oil
• 1/2 teaspoon whole-grain Dijon mustard
• 1 (10-ounce) package romaine salad
• 2 cups cherry tomatoes, quartered
• 1 cup shredded carrots (about 2 carrots)
• 1 cup frozen whole-kernel corn, thawed
• 1 ripe peeled avocado, cut into 8 wedges

Directions

• 1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; cut in half crosswise. Wipe pan clean with paper towels. Increase heat to medium-high. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. Add shrimp to pan; cook 2 minutes on each side or until done. Sprinkle with 1/8 teaspoon salt; toss to coat.
• 2. While the shrimp cooks, combine remaining 1/8 teaspoon salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat.
• 3. Arrange about 1 1/2 cups lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces.

Recipe #77: Garlic Shrimp with Spaghetti Squash

Why oh why didn't I make a spaghetti squash sooner? This stuff is great! It has the consistency of angel hair pasta but is much better for you than pasta! A spaghetti squash has only about 40 calories per cup (as opposed to 220 for a cup of pasta!) I'd been craving shrimp for a few days, so when I saw this recipe in my cookbook "The Wine and Food Lover's Diet," I knew I had to try. It turned out perfect! I'm definitely making this dish again.


INGREDIENTS:

1 spaghetti squash (about 3 pounds)
3 tablespoons olive oil
1 pound large shrimp, peeled and deveined
5 cloves garlic, very finely chopped
2 tablespoons capers, drained and roughly chopped (I left them whole)
Cayenne pepper
2 tablespoons finely chopped fresh flat-leaf parsley (I used some dried parsley instead)
2 tablespoons cold unsalted butter, cut into cubes
Kosher salt
Freshly ground pepper
1/2 cup freshly grated Parmesan cheese (optional).... I forgot this!

DIRECTIONS:

Preheat the oven to 375 degrees. Pierce the skin of the squash in several places with a knife and put it in a baking dish. Bake until very soft, about an hour. Use a pot holder to grasp the squash and cut in half if still whole. Scoop out the seeds. Then, with a long-handled fork, tease out the strands into a warmed serving bowl. Fluff and separate the strands with the fork. Keep warm while cooking the shrimp (or have your spouse do this while you cook, like I did!)

Spaghetti squash after pulling apart

The remains...

In a skillet over medium-high heat, warm 2 tablespoons of the oil until it shimmers. Add the shrimp and stir and toss until the shrimp are bright pink and opaque throughout, about 4 minutes. Add to the bowl with the squash.

Add the garlic to the hot pan and cook until softened, about 30 seconds. Stir in the capers and a pinch of cayenne. Add the remaining 1 tablespoon oil and the parsley and stir well. Remove the pan from the heat, reduce the heat to very low, and whisk the butter, a few cubes at a time, moving the pan on and off the heat so the butter just melts and emulsifies the oil. Taste for seasoning and adjust with salt and pepper. Pour over the squash and toss well. Scatter the cheese over the top and serve.

Nick mixing and mixing...

Recipe #63: Shrimp Primavera Pasta with Asparagus, Peas, and Leeks

Wow.  Just wow.  That's all I have to say.  Really fresh, light, and hearty.  The lemon zest totally makes this dish!  Another winner from Rachael Ray, from one of my newer cookbooks:

INGREDIENTS:

1/2 pound spaghetti  (I used multigrain spaghetti)
1 leek
2 tablespoons extra virgin olive oil (EVOO)
2 garlic cloves, thinly sliced
1/2 pound shiitake mushrooms, stemmed and sliced
1 cup chicken or vegetable stock
2 teaspoons lemon zest
1/2 pound medium to large shrimp, peeled and deveined
3/4 to 1 pound asparagus (1 bundle), trimmed to 4 inches then cut into thirds
1 cup frozen peas
2 tablespoons butter, cut into small pieces
Black pepper
1 cup shaved or grated Romano cheese
Handful of fresh flat-leaf parsley leaves, chopped (I used dried)

DIRECTIONS:

Place a large covered pot of water on the stove and bring it up to a boil for the pasta.  Salt the water and cook the spaghetti al dente.

While the pasta is working, trim the touch green toms and the roots from the leek.  Half the leek lengthwise and dice it thin.  Place the leeks in a colander and rinse them vigorously to release any grit.  Drain the leeks well.

Heat the EVOO in a large, deep skillet over medium heat, add the garlic, and cook for a minute.  Add the leeks and shiitake and cook until they are tender, 3 to 4 minutes.  Add the stock, raise the heat a little, and bring it up to a bubble.  Once the stock bubbles, add the zest and the shrimp and cook it for 2 minutes, then add the asparagus and peas to the pan and cook them for 2 minutes more.

Melt the butter into the sauce, add the drained pasta to the pan, and toss to combine the shrimp and vegetables with the spaghetti.  Season with a little pepper, adjust the salt to taste, and garnish with the cheese and parsley.

My first leek!  The white part is the "good" part...

And my first batch of shiitake mushrooms...

Recipe #48: Steamed Asian Dumplings

I love asian dumplings and pot stickers, so naturally I was excited to receive a bamboo steamer from my friend for my birthday... right away I knew that's what I'd use it for!

This isn't a very photogenic recipe, but it tastes fantastic. I liked using my steamer- I didn't even have to clean it because I lined it with parchment paper first.

INGREDIENTS:

Palm-ful of finely chopped chives, or dried chives
1/2 lb deveined, peeled shrimp, chopped into small pieces
1/4 lb ground pork
16 wonton wrappers
1 tsp ginger
1 tsp rice wine (I used regular wine)
1 tsp light soy sauce
1 tsp sesame oil
Dash of pepper
2 tsp sugar
2 tsp corn starch

DIRECTIONS:

In a bowl, mix the chives, pork, and shrimp well. In another bowl, add the ginger, wine, soy sauce, sesame oil, pepper, sugar, and corn starch and mix well. Add the mixture to the pork mixture and combine well.

When using the wonton wrappers, be sure to cover them with a damp paper towel to keep them from drying out while you work on each dumpling. Also, cover the finished dumplings in their tray before you start steaming so they also don't dry out.

Prepare a bowl of water which will be used as "glue" for sealing the dumplings. First, wet your fingers and run it along the edges of the wonton wrapper. Next, spoon about 1 tsp of filling into the middle of the wrapper. pinch 3 of the corners together and roll the dumpling into the fourth corner and seal. Set on the steamer and repeat for the rest. I recommend lining the steamer with parchment paper.

All wrapped and ready for steaming....

Place the steamer on a pan of boiling water. Make sure the water doesn't touch the dumplings.

I put about an inch or less of water in the pan, and they steamed away...

Steam for 12 minutes. Once the dumplings are cooked, they should look translucent.

I served them with soy sauce. Nick ate a whole bunch- success!

Ok they don't look that pretty, but they're very flavorful...

Recipe #34: Thai-Style Shrimp and Veggies with Toasted Coconut Rice

This is a Rachael Ray recipe from a new cookbook I received for my birthday! I wasn't quite sure what to expect, but I decided to try it since I'm a big fan of coconut. The result was so different than anything I've made so far- the ginger and lime in combination with the coconut makes a light but flavorful combination. We enjoyed this, despite the fact that once again, I burned the rice to the bottom of the pan. Luckily there was enough for both of us...


INGREDIENTS:

2 1/2cups chicken stock or broth
1 1/2 cups sweetened shredded coconut
1 cup long-grain rice
4 tablespoons vegetable oil
1 1/2 pounds large shrimp, peeled and deveined
Salt and freshly ground black pepper
1 small yellow onion, sliced
8 napa cabbage leaves, thinly shredded
1 cup store-bought shredded carrots, or 1 medium carrot cut into matchsticks
1 teaspoon red pepper flakes
3 large garlic cloves, chopped
3-inch piece of fresh ginger, peeled and grated
1 red bell pepper, cored, seeded, thinly sliced
3 tablespoons tamari (dark aged soy sauce)
5 scallions, thinly sliced
20 fresh basil leaves, chopped or torn (I only had about 10)
1/4 cup fresh cilantro leaves, chopped (I skipped this- I'm not a big fan of cilantro)
Juice of 1 lime

DIRECTIONS:

In a sauce pot, combine 1 1/2 cups of the chicken stock with 1 cup of the sweetened shredded coconut; bring the mixture up to a simmer, and add the rice. Return to a simmer over low heat and place a tight-fitting lid on the pot. Cook the rice for 18 minutes. (Mine burned, as usual...)

Heat a small skillet over medium heat, add the remaining 1/2 cup of shredded coconut, stir frequently, and toast until golden, about 2-3 minutes. Heads up: Once the coconut starts to brown it will go from golden to burnt quickly, so keep an eye on it. Remove the toasted coconut from the pan and reserve.

Heat a large skillet over medium-high heat with 2 tablespoons of vegetable oil. Season the shrimp with salt and pepper and add to the hot skillet. Saute the shrimp for 2 minutes on each side, until they turn pink but are not yet firm, then remove from the pan and reserve. Return the skillet to the heat and add the remaining 2 tablespoons of vegetable oil. Add the onion,s cabbage, carrots, red pepper flakes, garlic, ginger, and bell peppers to the pan. Cook, stirring frequently, for 3-4 minutes. Add the tamari and the remaining cup of stock, then toss the shrimp back into the pan and stir to combine. Cook the shrimp and veggies for 2 more minutes, until the shrimp are cooked through. Add the scallions, basil, half the cilantro, and lime juice and taste for seasoning.

Add the reserved toasted coconut to the cooked rice. (I just topped everything with it instead). Fluff the rice with the fork to distribute the toasted coconut. Serve the Thai shrimp on top of the toasted coconut rice, sprinkled with the remaining cilantro.