Let’s cook!

Thai Grilled Jumbo Shrimp

15 jumbo shrimp, peeled and deviened

1 cup coconut milk

1/4 cup lime juice

1/4 cup Thai fish sauce

2 tablespoons sriracha sauce

1 teaspoon lime zest

1 tablespoon minced garlic

1 teaspoon ground ginger

bamboo skewers

Soak the bamboo skewers in water.

Place the shrimp in a large freezer bag with the coconut milk, lime zest/juice, fish sauce, sriracha, garlic, ginger and salt.

Seal the bag and shake well to combine well. Allow to marinate at room tempature for 30 minutes (good time to edge the yard).

Preheat the grill to high. Remove the shrimp from the marinade and place the marinade in a pot. Turn on high heat and bring to a boil for 5 minutes then simmer while you grill the shrimp.

Place the shrimp on the skewers.

Cook the shrimp on the grill cooking for 4 minutes per side.

Remove from the grill and let rest for 5 minutes.

Pour the sauce over the shrimp.

Here is a close-up:

So now all you need is the sides, some rice and sweet peas and dinner is complete!

Happy Cooking!

Let’s cook!

Five-Spice Scallops with Pumpkin Curry Noodles

1 package of Lo Mein Noodles

20 sea scallops

5 tablespoons vegetable oil

3 cloves garlic, chopped

2 inch ginger root, grated

1 red bell pepper, sliced

1 teaspoon red pepper flakes

3 tablespoons creamy peanut butter

1/4 cup soy sauce

15oz can pumpkin

2 tablespoons red curry paste

2 tablespoons five spice powder

2 scallions, cut for garnish

Cook the noodles per the package instructions. Heat a large skillet over medium heat with 2 tablespoons vegetable oil. Add garlic, ginger, red bell pepper and cook for 2 minutes.

Add the red pepper flakes and cook for another 2 – 3 minutes.

Add the peanut butter and cook until it has melted.

Whisk soy sauce into the peanut butter.

Add pumpkin and curry paste to the skillet.

Stir well to blend and the sauce will be VERY thick. Add 1/2 cup of water and turn down the heat to low and simmer while you cook the scallops.

In a medium bowl add the five-spice.

Add scallops to the bowl and ensure they are coated well.

Add 3 tablespoons to hot skillet. Once the oil starts smoking add the scallops.

Sear on both sides and add the scallops to a plate.

Drain your noodles and return them to the pot. Add the curry-pumpkin sauce to the pot.

Toss thoroughly so that the noodles are coated well.

Time to plate!

Here is the close-up:

This meal took a total of 35 minutes from start to finish! I also have lunch for tomorrow now!

Happy Cooking!