Thursday, March 21, 2013

Refrigerator Magic

 We've all had those nights when making dinner just sounds like a chore; take-out, going-out, or frozen meals seem all too appealing, almost as if they were calling our names.

For me, this has been the case since we returned home last Sunday night. We have been eating good homemade meals, but they have been easy and nothing new. Tonight I wanted to change that.

As I gazed into my fridge, I spotted several things that needed to be used (they were nearing the edge of no return, ha!). I had just about a quarter of a head of red cabbage, some cauliflower, organic roasted coconut we received from a friend in Hawaii, and a few shrimp in the freezer that needed to be eaten. With these ingredients in mind, I began flipping through my arsenal of recipes.

After searching through recipes for 15 minutes, I stumbled across the perfect week-night meal. I adapted it slightly to fit what I had, but this was going to be the recipe to break me out of my cooking frump! Spicy Cabbage, Cauliflower, and Shrimp Stir-Fry with Coconut, served with brown rice and a side salad.

This dinner did not disappoint! The flavors were extraordinary; the sweet spicy sauce combined with the earthy caramel flavor of the vegetables and the richness of the shrimp, topped off with the sweet nutty crunchy coconut...we couldn't have asked for a better supper!

So here it is:

Spicy Cabbage, Cauliflower, and Shrimp Stir-Fry with Coconut
Adapted from a recipe in Martha Stewart Living Magazine

Serves 2

1 Tbs. olive oil
1/4 head of cauliflower, approximately, cut into bite-sized pieces
1/4 head of red cabbage, sliced into 1 inch wedges
1/2 pound medium-large shrimp, deveined and peeled
3 large garlic cloves, finely chopped
1/2 tsp. sambal oelek
1 Tbs. agave syrup
2 tsp. fish sauce
1/2 c. fresh basil leaves
roasted coconut for garnish

  1. Heat 1 1/2 tsp. oil in a large skillet over medium-high heat. Add the cauliflower and cabbage to the hot pan and reduce heat to medium. Cook until golden brown, about 4 minutes, and flip to brown the other side. When the veggies are brown and tender, transfer them to a plate and set aside.
  2. In the same skillet, heat the remaining 1 1/2 tsp. oil over medium-high heat. Add the shrimp and cook until they begin to turn opaque, about 2 minutes. Flip shrimp and add garlic. Cook for about 1 minute.
  3. Stir in sambal oelek, agave, and fish sauce (and a little water if it appears too dry, making sure to scrape up all of the browned bits off the bottom). Add the veggies back to the skillet, stir to cover with sauce and heat through. Add basil and place in serving dishes. Top with coconut flakes and a bit more basil.
  4. Serve and enjoy!
I hope you enjoy this as much as we did! It's a perfect way to liven up any dreary day!

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