Spicy Tuesday – Basil Mint Coconut Shrimp
We’re big fans of light and fast meals for summer. And this one is no exception, with the shrimp as a flavorful topper for a big green salad. Serve it up with a glass of ice-cold green tea with mint, and you’ll have family and friends clamoring for more.
Did you know that basil and mint are relatives? That is why the flavors both mingle so well in this salad. Mint soothes the stomach and promotes healthy digestion and basil has flavonoids that provide protection at the cellular level. In addition, the eugenol component of basil’s volatile oils has been the subject of extensive study, since this substance can block enzyme activity and fight inflammation. Does it get better than this? We don’t think so!
Here’s way to combine two wonderful herbs of summer in just one dish:
Basil-Mint Coconut Shrimp
¾ Cup Fresh Basil, packed
¼ Cup Fresh Mint, packed
½ Cup Coconut Milk
3 Cloves Garlic, grated
2 TB Lime Juice
1” Piece Fresh Ginger, grated
2 Tsp Light Soy sauce
2 Tsp Asian fish sauce (nam pla)
1 TB Dark Brown Sugar
18 – 20 Jumbo shrimp, peeled, deveined
1 Recipe Peanut Sauce*
1 Bag Spring Greens
1 Pkg Thin Rice Noodles, prepared as package directs
Sliced Green Onions, for garnish
Step One Combine the basil, coconut milk, garlic, lime juice, ginger, soy sauce nam pla and brown sugar. Process until almost smooth. Place half the marinade and the shrimp in a zippy bag and set aside for at least 1 hour, or in the fridge overnight.
Step Two Prepare a medium-high heat grill (or grill pan). Thread several shrimp onto each of skewer. Grill until just cooked through, basting with the reserved marinade, about 2 minutes per side. Serve shrimp with the peanut sauce garnished with the green onions and lime wedges.
½ Cup Natural Peanut Butter
¼ Cup Vegetable Stock
2 TB Coconut Milk
1 Tsp Lime Juice
1 Tsp Light Soy Sauce
1 Tsp Nam Pla, Asian fish sauce
1 Tsp Hot Pepper Sauce
Puree the ingredients in a food processor until smooth.