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for two | 1
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The shopping list (feeds two)
1 small package pecans
2 navel oranges
6 oz. lettuce greens, your choice
1 can coconut milk
1/2 lb. shrimp
2 small bell peppers, different colors
red wine vinegar
time: ~ 1 hour to get dinner on the table, plus 5 minutes to prep
For the shrimp Soak 8 wooden skewers
2. Wash ½ lb. shrimp and pat dry on paper towels. Peel
shells and discard. De-vein each shrimp if you have time (use a
toothpick to pull out the long black "vein" that runs
along the back of each shrimp – if the fact that the "vein"
is actually a poop chute doesn’t bother you, feel free to skip
3. Wash, de-seed and chop the peppers into 1" square
4. Mince 1 clove garlic with ½ tsp. of salt. Mix the
garlic-salt with 1 tbsp. lemon juice, 1 tbsp. olive oil, ¼ tsp.
cayenne pepper, and ½ tsp. paprika in a large bowl. Add the shrimp
and peppers and toss well to coat.
5. Get the grill started if you’re using a charcoal grill
(gas grills don’t need to pre-heat), or if you’re doing this
indoors, preheat the broiler.
For the salad Toast 2 tbsp. chopped
pecans in a dry skillet until fragrant. Combine with 2 tbsp. olive
oil, 1 tbsp. red wine vinegar, 1/2 tsp. honey and 1 small clove of
garlic, minced. Add salt and pepper to taste. Set aside in the
2. Peel the jicama with a vegetable peeler and cut off the
ends. Julienne ¼ of the jicama and save the rest for some other
use. Peel the 2 oranges and slice into wheels. Eat the ends, along
with any wheels that fall apart, and save the remainder. Wash 6 oz.
of salad greens and dry well.
For the coconut rice
3. In a medium saucepan, combine 1 can coconut milk with 1 cup
long-grain rice. Sprinkle a few dashes of salt. Bring to a boil,
then cover and cook on medium-low for 20 minutes.
cooking instructions this way ...
. laze . home.