curry-flavor shrimp with sesame rice

Curried Shrimp wth Sesame Rice

It’s been so cold that I decided to cook something hearty but quick and easy. I found this recipe for Sesame Rice Salad in the South Beach Diet cookbook, the blue cover. Since then, I’ve adapted it in some form or another depending on the vegetables I have on hand. One thing I won’t swap is the asparagus. It must have asparagus! Bright green, cooked asparagus is such a pretty contrast in this dish. Though the rice and shrimp are spicy, the crisp-tender asparagus cools the mouth.

Curry-Flavor Shrimp with Sesame Rice

Prep time: 10 minutes
Cook time: 10 minutes

20 medium shrimp, shelled and deveined, washed and patted dry with paper towels
2 teaspoons curry powder (I recommend Montego, the Jamaican curry powder)
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 cups cooked brown rice, room temperature
8 stalks asparagus, cut in thirds
1/2 cup frozen edamame
1/2 cup frozen sweet peas
2 tablespoons canola oil
1 tablespoon soy sauce
1 teaspoon sesame oil
cooking spray
2 scallions sliced thin on the diagonal
2 tablespoons cilantro, minced fine
1 tablespoon sesame seeds
Red pepper flakes, to taste, optional
salt and pepper

Season the shrimp with curry powder, 1 teaspoon salt, 1 teaspoon pepper, garlic powder, and onion powder. Set aside.

Boil a saucepan of water, lightly salted. Add the asparagus and cook until bright green. Remove from the heat at once, drain, and rinse in cold water to stop the cooking process. Drain and set aside.

Spray cooking spray in a large skillet. Heat the skillet until a drop of water sizzles on the surface. Add the shrimp and cook on one side until no longer pink, 1 minute. Turn and cook on the other side, 1 minute.

Add the frozen edamame and peas to the hot skillet and cook until they are heated through, scraping up the browned bits or fond on the bottom. Add the rice and the cooked asparagus. Toss to combine. In a small bowl, mix the canola oil, soy sauce, and sesame oil. Whisk until the mixture emulsifies. Pour over the rice and toss lightly. Add the scallions, cilantro and sesame seeds. Toss lightly. Add red pepper flakes, if desired. Taste and adjust seasonings. Serve warm or at room temperature.

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soy ginger rice with tofu, edamame, and mixed vegetables

Soy Ginger Rice with Tofu, Edamame, and Mixed Vegetables (adapted from Shape.com)
Tonight is Election Night and it’s a nail-biter, so naturally, I am cooking something vegan! This is a tasty and hearty dish–even my meat lover allows  “it’s all right.” You can use just about any frozen mixed vegetables that you have in the freezer. I had peas and carrots so I used that. And since the ancestor of this dish is fried rice, that’s a sign to use up leftover vegetables too! Don’t be tempted to cook the ginger-garlic-onions in sesame oil. Sesame oil is delicate and is mainly used for flavoring in Chinese cooking, so a little bit goes a long way. 

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 4-6

Ingredients

2 cups dry brown basmati rice (rice cup measure)
4 cups reduced-sodium vegetable broth (rice cup measure)
1 tablespoon canola oil
4 cloves garlic, minced
1 square inch of ginger, minced (or more if you love ginger!)
1⁄2 yellow onion, chopped
12-oz package of firm tofu, chopped
10-oz package frozen mixed vegetables, thawed
1⁄2 cup frozen shelled edamame, thawed
1 cup chopped peppers (red or green for color)
4 tablespoons organic soy sauce (can substitute tamari)
1⁄4 cup of chopped cilantro
1/4 cup scallion, sliced fine
1 small head of kale, deveined and chopped
1⁄4 cup sunflower seeds, optional
1-2 teaspoons dark sesame oil

Preparation:

Cook brown basmati rice in a rice cooker, using vegetable broth instead of water. When it has finished cooking, it can be left on the stay-warm setting.

Cook’s Note: I’ve always cooked rice the way my mother taught me and it works for rice cookers too. I simply put the rice in the rice cooker liner and fill it with liquid until it comes up to the level of my first finger joint (about 1 inch).

In a large Dutch oven,  heat the canola oil on medium-high heat. Then  add the garlic, ginger, and onion. Sauté for 2 minutes, and then add the tofu, stirring frequently with a silicone spatula so as not to break up the tofu, until browned, about 15-20 minutes. Next, add mixed vegetables, edamame, peppers, soy sauce,  and stir.

Cook’s Note: If you forgot to thaw the frozen vegetables, as I did, just put a small saucepan of water on the stove to boil. Add the frozen vegetable until heated through. Drain and add to the pot!

Once the rice is cooked, add it to the vegetable mixture, turn the heat to low, add salt, pepper, and extra soy sauce or tamari if desired. Sprinkle 1-2 teaspoons sesame oil and toss gently. Turn off the heat but do not cover, since the heat will cook the vegetables.

Meanwhile, steam the kale and then toss with sunflower seeds, if desired. Divide into four or six portions. Serve the rice with the kale on the side, and scallions and cilantro for garnish.

Cook’s Note: I love the fragrance of coconut oil. So instead of steaming, I stir-fried the kale in a tablespoon of coconut oil until it turned bright green–no more than 30 seconds. Then I seasoned the kale with Fleur de Sel (sea salt) and red chili flakes.