After a few days of slackened attention to healthful eating, last night’s dinner was refreshingly light and flavorful. As I’ve previously mentioned, I’m a huge fan of beets. I’m such a huge fan, I’ve been purchasing two bunches each week, slicing, roasting and using to snack on at work. With fresh shrimp sitting in my refrigerator for two days, I had no choice but to make something shrimp-y and I had just so happened to have a hankering beets, fennel and shrimp – all together.
Shrimp is one of those things a person has to like for me to be friends with them and even for non-shrimp lovers, it’s hard to resist fresh Lowcountry shrimp. We’re kind of known for it, i.e. shrimp and grits. All too many people prefer their shrimp fried which often ruins the delicate, sweet simplicity of this fruits de mer. I, on the other hand, adore poached shrimp. As opposed to boiling, which is an all too violent approach to shrimp, poaching gently simmers your desired food item in just about any liquid found to be palatable. Typically, I poach shrimp in butter and sauvignon blanc, but wanted something a little different this time. I chose to poach in a coconut milk combination which yielded such subtly vibrant flavor.
I have to admit that I’m terrible at measuring ingredients. Mostly, I eyeball anything I can and operate in the kitchen with a monitor-and-adjust attitude. Take this ‘recipe’ with that in mind. Taste it as you make it so you’re finished product is to your liking.
PS – the leftover poaching liquid made a great base for a Tom Kha-ish soup!
1 lb. fresh shrimp, deveined
2 cups coconut milk
1 cup sodium-free stock
1 clove garlic, minced
1 T fresh basil, chopped
1/2 T lemongrass paste
- Combine all ingredients except shrimp in a pot. Stir and thoroughly combine. Slowly bring to a simmer.
- Allow to simmer for 5 minutes, turn off heat and let sit for 10-15 minutes.
- Bring poaching liquid back to a simmer and add shrimp, leaving peel (you can remove after poaching). Keep a watchful eye over the shrimp and remove from liquid as soon as it is just barely cooked.
- I warmed a large kale leaf in a pan with a tiny bit of olive oil, served the shrimp atop the leaf and poured a little poaching liquid on top.
Warm Fennel and Beet Salad
1 large beet, peeled and thinly sliced
1/2 bulb fennel, sliced
1 clove garlic, minced
1 T olive oil
splash lemon juice
- In a large pan, heat olive oil over medium heat.
- Add sliced beet and cook for a about 3-5 minutes or until just softened.
- Add minced garlic and sliced fennel and cook until the fennel gains translucence. The beet will make the fennel a lovely shade of magenta.
- Add a splash of lemon juice, stir to combine and serve alongside the coconut milk poached shrimp.
Wanna know a secret? When I made this last night, I accidentally added a much too large splash of lemon juice and it ended a little too tart for my liking. Don’t do what I did. Be conservative with your splash and only add more if you think it needs it.