I apologize for the slow start of this blog. Back at the (way!) beginning of this blog, oh, 3 days ago, I really, really had ambitions to write about food generally and how to cook at home, well beyond “What Louise cooked for dinner last eve.” I hope this picks up speed. But in the meantime, last night I cooked Roasted Hot-Honey Shrimp with Bok Choy from Epicurious.
There are some good ideas there, and I would make again. I have done Asian style greens sauteed with tofu, ginger, soy, etc. I have made variations of an Asian marinade that includes: soy sauce (or fish sauce), garlic and/or ginger, brown sugar (last night: honey, a fine idea), red pepper. Last night’s inspiration is to keep the Siracha sauce handy and use liberally — it’s already sweet/hot.
Based on that recipe and the changes I already made and would do going forward, here is Louise’s recipe for Asian style shrimp and bok choy:
- Preheat oven to 450 degrees. Put baking sheet pan in oven to heat up with oven.
- Start rice cooking on stove. (I like brown rice.) From then, dinner will be on the table in 45 minutes.
- Make Marinade for shrimp: 1 T soy sauce, 2 T honey, 1/2 T Siracha, 1 T sesame and neutral oil, chopped ginger (save some for bok choy), red pepper flakes
- Peel and de-vein your shrimp (6 large per person), and put into marinade.
- bok choy — 1 small-ish head per person. Cut off root end, cut each head in half, dividing stems from leaves.
Heat saute pan, add neutral oil, ginger, bok choy stems, and sprinkle with soy sauce and a bit of siracha. Cover and cook for a few minutes, then add leaves and cook for a total of 11 minutes or so, adding water to steam.
- Dump shrimp onto hot baking sheet, and cook about 8 minutes, turning a couple times.
- Put shrimp on rice, sprinkle with siracha and squeeze some lime on top. Perhaps sesame seeds instead. Serve with bok choy. Oranges are good for dessert in December.