Sunday, June 30, 2013
I've made this one about 5 times this week trying to get it right. I'm still not happy with the crispiness of the srhimp, but it still tastes damn good. Sorry it's got so many directions....
You will need:
1 pound peeled deveined and uncooked shrimp. I used frozen.
1 knob ginger
3 cloves garlic
1 fresh jalapeno pepper
1 teaspoon red chili flakes
3/4 cup almond flour
3/4 cup unsweetened shredded coconut
6 baby bok choi (the trick is to find small ones, the big ones like those pictured don't taste as good)
1 bunch of green onions
Thaw the shrimp and dry with paper towels. Put in a bowl and marinate with the juice of 2 limes. Preheat the oven to 400F. While the shrimp is marinating, mince the ginger, garlic, and jalapeno pepper. Slice the green onions into half inch cylinders. Wash the bok choi and cut off the stems such that all the leaves separate.
Once finished with the prep, drain the lime juice from the shrimp and add the almond flour and shredded coconut with a spoonful of coconut oil. Mix around and place in a shallow oven safe/broiler safe dish.
Put in the oven at 400F and immedately start the vegetables. Put a spoonful of coconut oil along with the minced ginger, garlic, jalapeno pepper and red chili flakes in a frying pan or wok. Heat on medium high for about 1-2 min, turn the heat down to medium and add the green onions followed by the bok choi. Cover and mix occasionally while watching the shrimp.
When the bok choi is done (~5 min) it will be soft and look like this:
At this point, turn on the broiler to make the shrimp crispy. When they are done, they will look something like this:
Plate and enjoy:
Will serve 4 normal people or two crossfitters
Sunday, June 16, 2013
Those of you who know me well, know that I'm not one to drink alcoholic beverages very often. However, today I had a brilliant idea.
Take the Watermelon and Pear mingle mangle, and pop it in a blender. Then add a shot of vodka to an 8 oz glass and top off with the blended fruit mix.
It is fabulous.
Thursday, June 6, 2013
Watermelon is sweet and juicy, Asian pears are cool and crispy, limes are magically acidic, and jalapeno peppers are frighteningly basic. Mix them all together and you will generate a taste explosion.
You will need:
1 medium sized watermelon (basket ball sized)
1 fresh Jalapeno pepper (use about 3/4 of the pepper)
Chop everything up. With the Jalapeno pepper, slice in half on the long axis, remove the seeds and dice very small. Best to wear gloves, but if you don't have any, wash you hands a few times alternating between vinegar and olive oil to neutralize and solubilize the capsaicin. Add the juice of the limes and enjoy the explosion in your mouth.