Wednesday, May 20, 2015
Cyclefest 2015, Biking Necklaces + Honey Garlic Shrimp, Spicy Shrimp & Coconut Rice Recipes
I had shrimp that I had intended to serve at the graduation party at our house, but that evening was a little crazy, so it never made it out of the fridge. Here's what I made with it instead:
1/3 cup Sriracha
1/3 cup olive oil
1 teaspoon Worcestershire Sauce
3 cloves garlic, crushed
1 handful cilantro, roughly chopped, plus more for garnish (omitted)
1 teaspoon sugar
(1/4 tea Liquid Smoke flavor, the one from William Somona, the the one from the grocery store)
Freshly ground black pepper
2 pounds large shrimp (16 to 20 count), peeled and deveined
Mix together the Sriracha, olive oil, Worcestershire sauce, garlic, cilantro, and sugar. Season aggressively with salt and pepper. Put in a 1-gallon plastic bag, add the shrimp, and mix together in the bag. Marinate in the fridge for 2 to 4 hours. Or longer. Heat a grill. Skewer the shrimp (4 to 6 shrimp per skewer) and grill until pink and delicious, 2 to 3 minutes per side. Remove the shrimp from the grill, slide the shrimp from the skewer using a fork, and pile on a serving platter. Sprinkle with finely chopped cilantro, and throw a few toothpicks in a few shrimp. Watch them disappear.
* I think everyone enjoyed this one. It was spicy, but not unreasonable.
Honey Garlic Shrimp
via: The Cooking Jar
1 lb. shrimp, skin off and tail on
1 teaspoon garlic, minced
½ teaspoon ginger, minced
(1 TBL Olive Oil - I measured this out before I measured the honey so that it would help the honey slide out of the spoon easily.)
4 tablespoons honey
2 tablespoons soy sauce
Combine the sauce ingredients and divide into half.
Marinate the shrimp with half of the sauce for 15-30 minutes. Discard marinade.
Over medium high heat, pan sear the shrimp on both sides in batches of 2 until browned, about 1 minute per side.
Using tongs, rub the shrimp into the caramelized bits on the bottom of the pan.
Dish and serve hot drizzled with the remaining sauce.
Everyone liked this one, especially Ellie.
via: Half Baked Harvest
1 cup uncooked jasmine or basmati rice
1 cup light, canned coconut milk
3/4 cup coconut water
1/2 teaspoon salt
3 tablespoons unsweetened, flaked coconut
1 tablespoon coconut oil
Add the coconut milk and coconut water to a medium size pot. Bring to a low boil and then add the rice, salt, unsweetened coconut and coconut oil. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit on the stove, covered for another 20 minutes (don't take any peeks inside!). After 20 minutes remove the lid and fluff the rice with a fork.