Last week started off on quite a poor note for me: on top of having to deal with a broken bed and a wintery slap in the face in the form of an ice storm, I had to deal with some less-than-pleasant stomach issues which landed me in the dreaded waiting room of a health clinic. The cherry on top of it all: I was instructed by my new doctor to stay away from both gluten AND dairy for “a couple of weeks.”
Is he aware that gluten and dairy are the basis of my comfort-food diet every winter?
Is he aware that the temperatures dipped below freezing this week?
Is he aware that denying me of bagels and cream cheese is not good for my mental health?
Attempting to keep my mental health in check – for the good of everyone around me – I decided to make the best of things and turn this into a cooking challenge! (While grinding my teeth and forcing a smile!) At first, it was tough to think up ideas. (On that note, it’s also been tough trying to ignore the brand new chocolate milk container and the three containers of yogourt in my fridge. But I digress). I began to get quite creative in the kitchen.
And that my friends, is where my fabulous coconut shrimp stir-fry was born.
I must admit, I had some inspiration from my good friend Lisa, so thank you!
The boy and I both reached for seconds. And then thirds. We then had to restrain ourselves, because I was insistent on getting a photograph in before it was all devoured…
what you’ll need
• 2 eggs
• ½ Spanish or Vidalia onion, finely sliced
• 1 cup sliced mushrooms
• 4 shallots, cut into long pieces
• 1 yellow pepper, sliced
• ¾ cup sugar snap peas
• ⅓ cup frozen peas
• ½ cup cooked, peeled de-veined frozen shrimp
• ⅓ cup water
• 2 cups broad rice noodles, cooked according to package directions
how to do it
Cook rice noodles according to package directions, ensuring that they are slightly al-dente (otherwise, they will fall apart later on – you’ll see).
Scramble the egg in non-stick fry pan (or in 1 tbsp of oil / cooking spray). Set egg aside.
In same pan, cook onions and mushrooms in water over medium-high heat until reduced.
While you are waiting for the mixture to reduce, in a small bowl, combine coconut milk, tomato paste, hot sauce, lime juice and spices. Set aside.
Once the water in the pan is completely evaporated, add yellow pepper and cook until slightly softened. Add shallots, peas, shrimp and egg to the mixture.
Pour sauce into the pan and mix well.
Cook until shrimp are completely defrosted.
Once the mixture is ready, empty it all into a bowl with the rice noodles and toss to coat.
Serve immediately, garnished with lime slices, shallots and toasted coconut if desired.