Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve this over brown basmati rice to soak up the broth.

I’ve been busy working on my cookbook, so I thought it would be a good idea to highlight this recipe from the archives. This is one of my favorite shrimp dishes, and perfect if you’re observing Lent.

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro
gordon-ramsay-recipe.com

Servings: 4 • Serving Size: 1/4 • Old Points: 6 • Weight Watchers Points+: 6

Calories: 272.5 • Fat: 10 • Carbs: 14 • Fiber: 3 • Sugar: 4 • Protein: 31

Ingredients:

1 1/4 lbs jumbo shrimp, peeled and deveined (weight after peeled)
1 tsp extra virgin olive oil
1 red bell pepper, sliced thin
4 scallions, thinly sliced, white and green parts separated
1/2 cup cilantro
4 cloves garlic, minced
kosher salt (to taste)
1/2 tsp crushed red pepper flakes (to taste)
14.5 oz can diced tomatoes
14 oz can light coconut milk (50% less fat)*
1/2 lime, squeezed

Directions:

In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.

Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.

Add shrimp and cook 5 minutes. Add lime juice.

To serve, divide equally among 4 bowls and top with scallions and cilantro.

Adapted from Fine Cooking^[1]

References

^{^} Fine Cooking (www.finecooking.com)

Slow Cooker Red Curry Beef Pot Roast – Teaching Old Meat New Tricks

When shopping, I like to take a quick peek at the end of the
meat case where they sometimes have marked-down cuts that are past their prime.
I usually stay away from the smaller, thinner pieces, as they tend to go bad
faster, but once in a while I’ll find a big roast, like the one that inspired
this delicious red beef curry; and as the old saying goes, the only thing
better than a 3-pound chuck roast, is a half-priced, 3-pound chuck roast.

By the way, this “Reduced for Quick Sale” meat is generally
fine taste and texture-wise, but the surface of the meat has oxidized, so it
doesn’t look very appetizing. Other than that, it’s perfectly fine to use,
especially in a slow-braised recipe like this.

I cooked mine on low, for about 7 or 8 hours, until it was
fork tender, but if you’re in a hurry, you can do it on a higher setting.
Conventional wisdom is that the longer slower method is superior, but in all
honesty, I don’t think there‘s a huge difference, so suit yourself. No matter
what setting you use, simply do not stop until the meat is tender.

Some of the most frustrating emails I get, are the ones that
say, “I followed your braised-whatever recipe exactly, but the meat came out
hard.” Actually, no you didn’t. Every time I give an approximate cooking time
for something like this, I’ll always say, “or until fork tender.” So why would
anyone stop cooking it while the meat is still hard? I find it as mystifying as
I do annoying.

Anyway, assuming you don’t stop, won’t stop, until the meat
is succulent, you are in for a real treat. Feel free to add any vegetables you
like, and if you want, you can cook them separately and just add to the
finished dish. I generally don’t serve this over rice if I use potatoes, but
that’s just my personal hang up, so don’t feel like you need to deny yourself that
particular pleasure. I really hope you give this a try soon. Enjoy!

Ingredients for 4 giant or 6 regular portions:

2 1/2 or 3 pound beef chuck roast

salt and pepper to taste

2 tsp vegetable oil

1 chopped onion

1 or 2 tsp red curry paste, or to taste

2 tsp ground cumin

1 tsp ground coriander

2 cups chicken broth

1 can (14 oz) coconut milk
1 can (10-oz) diced tomatoes with green chilies (or any diced tomato product)

3 tbsp Asian fish sauce, or to taste

1/4 cup brown sugar

1 tbsp tomato paste

4 cloves minced garlic

1 thumb-sized piece of ginger, sliced

juice of one lime
2 bay leaves

1 1/2 pound small potatoes, halved

4 or 5 baby bok choy, sliced

1 rounded teaspoon cornstarch, dissolved in 1 tablespoon
cold water

To garnish:

chopped roasted peanuts

chopped fresh cilantro leaves

Gordon Ramsay’s Spicy Vegetable and Paneer Wraps Serves:…

Gordon Ramsay’s Spicy Vegetable and Paneer Wraps

Serves: 4
Preparation time: 5 minutes
Cooking time: 10 minutes

You will need
200g spinach leaves
2–3 tbsp vegetable oil
3cm ginger, peeled and finely grated
3 garlic cloves, peeled and finely chopped
1 green chilli, deseeded and finely chopped
1 small red onion, peeled and sliced
1 red pepper, cut into thin strips
2 carrots, peeled and cut into thin strips
1 tsp sea salt
1 tsp garam masala
1 tsp hot chilli powder
½ tsp ground cumin
225g block of paneer, cut into thin strips
2 tbsp chopped coriander
Juice of ½ lemon
4 chapattis or flour tortillas
Coriander and chilli raita

Method
1. Bring a pan of salted water to the boil. Add the spinach and blanch for 30 seconds to one minute until wilted. Drain well and set aside.

2. Heat the oil in a large frying pan over a medium heat. Add the ginger, garlic, chilli and onion and cook for two to three minutes, stirring frequently.

3. Add the red pepper and carrots and stir well. After a few minutes, add the salt, garam masala, chilli powder and cumin. Continue to fry until the vegetables have slightly softened yet still retain some bite.

4. Lastly, stir through the strips of paneer, chopped coriander and lemon juice and cook for a few minutes. Remove the pan from the hob.

5. Warm the chapattis in a wide, dry frying pan to soften them a little (this makes them easier to wrap with.) Spread a tablespoon of coriander and chilli raitaon each warmed chapatti and cover with a layer of blanched spinach.

6. Spoon the vegetable and paneer filling on top and roll up the chapatti to enclose the filling, as you would a parcel.

7. Wrap each spicy vegetable wrap in baking parchment and foil (or old newspaper) and serve warm. If you find the wraps have gone cold, warm them through in a hot oven for a few minutes before serving.