A little while ago I was asked by the Culinary Arts College at Baltimore International College to test a recipe that was created by one of the BIC’s chefs. I jumped at the chance because I totally believe that with every new recipe I cook, I learn. Just another reason I love to cook. A whole new door has opened up in my kitchen because of this simple recipe. And let me just say it is DELICIOUS!

I haven’t cooked with curry paste too much. It’s just not something that has crossed my mind other than using it in a curry. Lately, I have been stuck in a rut, cooking the same dishes over and over again for my family (roasted chicken, salmon, pasta…) and it has zapped any creativity right out of the kitchen. That’s why you haven’t seen many main dishes here lately. I’m sure you go through the same thing. It happens but when it does I have found that when you try something new all of the creativity and energy will shoot back up and you become the crazy lady in the kitchen again that has to be pulled out by her husband and child kicking and screaming…. or maybe that’s just me.

This Peeking Shrimp is so amazing and flavorful that I have to share the recipe with you. It’s incredibly simple and came together in 20 minutes. The curry gives an amazing flavor background to the shrimp and the fresh vegetables and herbs all combine to make a flavor exploration that will make you go back for seconds. I did not find this to be extremely spicy. It all depends on what type of curry paste you use but if you are worried about the spice for your kids, I would cut down the curry to 1/2 Tablespoon. I also found that this dish could do with half of the oil, using 1/4 cup instead of 1/2 cup. Peeking Shrimp is a beautiful and exciting dish that you and you’re family will love.

Peeking Shrimp

• 4 Cups of Jasmine Rice, cooked
• 1 Pound of Shrimp, peeled
• 4 Bunches of Sweet Basil
• 1 Teaspoon Curry Paste
• 3 Kaffir Lime Leaves
• 1 Red Pepper
• 1 Yellow Pepper
• 1 Pound of String Beans
• ½ Cup of Olive Oil
• 1 Teaspoon of Sugar
• ½ Cup Chicken Stock
• 2 Teaspoons of Fish Sauce

Julienne the Red Pepper and the Yellow Pepper.

Cut the String Beans into 1-inch segments.

In a large skillet or wok, sauté Curry Paste with Olive Oil on medium high heat. This dish cooks fast so stay close by. Add Kaffir Lime Leaves.
I live in a small city in the middle of Texas with only one grocery store chain that does not cary many international items. I was shocked when after my 5 years of living here my store finally heard my request to put curry paste on the shelves. Whoo hoo I was in luck, but unfortunately they did not carry Kaffir lime leaves. No surprise there. Since I did not have time to drive to Austin or Dallas to go to Whole Foods I replaced the Kaffir lime leaves with a light grating of lime zest that I added at the very end.

Next, add the shrimp…

string beans…

fish sauce…

sugar…

and chicken stock. Saute until the shrimp is cooked through, about 5 to 10 minutes. This just depends on how big your skillet is. I used my wok and found that because of all of the vegetables it took the shrimp around 8 minutes to completely cook through. Shrimp cook fast. You will know when they are done when they turn bright orange, the flesh is white, and they slightly curl. Turn off heat.

Chop the basil and add it to the shrimp. The recipe calls for 4 bunches. I find that hard to measure. I used 1 cup chopped.  Stir and serve over a bed of Jasmin Rice.

Seriously… wicked good. You might notice I forgot to add the basil for this shot. I had to add it at the table. Sometimes my Martha Stewart moments elude me.

Recently, we packed our bags and flew to San Francisco for my best friend’s wedding. Of course, I made sure to add a few days onto the trip not for sight seeing (although the galleries and the MOMA were a must), or tourists traps, or relaxing…no I added a few days merely to taste everything San Francisco had to offer. Unfortunately, traveling with a two year old did prohibit a lot of what I wanted to explore but when I came home I was satisfied with what I accomplished.

Now, living in the middle of the great state of Texas does not lend itself to many fresh seafood meals. Not once while I was there did I get near beef, chicken or anything that once walked on land. Why would I? I mean Texas does have the best beef in the U.S. (especially 50 minutes outside of Waco at a little ranch called the Steele 308) but I’m not biased or anything. *wink, wink*  It was a flurry of fantastic seafood and sashimi and I was in heaven!

One meal that stuck out in my mind was a simple cold crab salad from Waterbar. {please note this is not Waterbar’s recipe for their Chilled Crab Salad, just my interpretation of a fabulous dish} It was a fresh and delightfully bright salad with crab, sweet roasted beets, and crisp asparagus served on top of a cool dollop of green goddess dressing that I’m still thinking about! It paired well a Sancerre or a Sauvignon Blanc but honestly I can’t remember which one it was I was drinking or liked more. Literally the moment I landed in Dallas I headed to Whole Foods and then home to recreate this tasty dish.

Most likely, the kids will have nothing to do with this selection so I’m including this recipe in the Date Night category. This can be made up to a day in advance and makes for the perfect decedent lunch or a starter salad to a great date night with the hubs, wife, boyfriend, girlfriend…or whomever you want to wine and dine at home!

Chilled Crab Salad With Roasted Beets and Asparagus
serves 2

• 2 to 3 small beets, golden or ruby or both
• 1 bunch asparagus
• 4 to 8 oz fresh lump crab meat*
• lemon zest
  
  green goddess dressing:
• 6 scallions
• 1 cup chopped fresh basil leaves
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh dill
• 2 cloves garlic
• 1/4 cup freshly squeezed lemon juice
• 2 anchovy fillets
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 cup creme fraiche
• 1/2 cup mayonnaise

Preheat oven to 400°F.

I like to cook a lot of beets at a time when I roast so I will have some for a beet and goat cheese salad or to puree for things like this (beets make great baby food too!). I looove me some beets. looove. Anyway, wash and chop the ends off the beets.

Wrap beets in foil, place on a baking sheet and place in the oven. Roast for 50 minutes until tender (test by piercing with a fork). Allow to cool.

When beets are cooled, remove the peel by simply brushing it off with your fingers. Warning you will be left with pink stained hands from the beets. If you would rather not have oddly colored hands for the rest of the day, by all means throw on a pair of gloves or peel under running water.

With a knife, quarter beets and set aside.

Bring a large saute pan with water to a boil. With a knife, slice off the ends of the asparagus.

Place the asparagus in the boiling water and reduce heat to a medium simmer. Cook for 5 minutes just until the asparagus are tender, yet still crisp.

Immediately transfer the asparagus to a bowl of water and ice for 2 to 3 minutes or until cooled. Transfer to a plate and set aside.

To make the dressing…

Chop the scallions. Place both white and green parts into a food processor or a good blender.

Do the same with the basil, parsley, and dill and add to the scallions in the food processor.

Chop the garlic and add to the herbs into the food processor.

Add lemon juice. Now you are ready to pulse. Pulse the food processor until all of the green herby goodness is finely chopped and mixed.

Add the anchovy fillets and give the food processor another quick pulse.

Next, add the creme fraiche, mayonnaise, and salt and pepper.

Puree until all ingredients are combined and the dressing is smooth. At this point you can make all of this a day in advance, refrigerate and plate whenever you serve.

Grab your favorite plate and place a dollup of green goddess dressing in the center. On top of that add 2oz (1/4 cup or however much you desire) of lump crab meat. Note: The best crab meat is going to come straight out of the crab. But honestly I will tell you to by a pound of crab in Texas right now was way more than I wanted to pay ($24) at the moment. I will admit I used Whole Foods brand lump crab meat that came packaged in a container. No prep needed. If you do this, beware of imitation crab and if you are not sure ask your fishmonger.

To Prepare fresh crab:

1. Purchase 1 bundle of crab legs, either King Crab (recommended) or Snow Crab. A bundle is basically one half of a crab. These types of crab will always come cooked and frozen. One bundle will produce enough for 4oz. If you desire more crab meat to make this a meal, purchase two bundles.
2. To easily remove the crab from it’s shell, wrap crab legs in damp/wet paper towels and completely wrap in plastic wrap. Because King crab is so large you will need to divide to 2 legs to a bundle.
3. Place on a microwave safe plate and microwave each bundle  separately for a minute & a half on regular power. You can also use an electronic or bamboo steamer for 3 minutes. Never boil crab. It just becomes a soggy mess.
4. Remove from the microwave and allow to cool to the touch.
5. With a crab mallet or hammer, gently tap the shells of the crab legs. Holding a crab leg in your hands, break the leg in half and gently remove all of the meat you can and place in a bowl. Discard shell. Repeat with all legs and claws. Place crab meat in the refrigerator for 5 minutes to cool completely.

Place the beets (about 4 to 5 quarters per plate) and asparagus (3 to 4 spears) on the plate near the dressing. This is where you can have a little fun designing your own plate. Go for it and then send me pics. No seriously, I want to see! Send to: meredith@insockmonkeyslippers.com, or post on facebook or twitter.

Top the crab with a little lemon zest and you are ready to serve! It’s bright and flavorful. The crab is delicate and slightly sweet which contrasts nicely with the tang of the dressing and earthiness of the beets and the asparagus. A perfect and simple date night meal that will sure to impress. Enjoy.

Can you believe I didn’t take my camera with me? I don’t even know how that one happened but thanks to my phone I was able to capture two of my favorite moments in San Francisco. On the left: Mia and The Husband in Chinatown after we stopped by the Empire Bakery to have four moon cakes mostly all consumed by little miss Mia. We also have found she is a very adventurous eater. On this trip it was her first time to try and devour ox tail, mussels, calamari, lobster bisque, grilled sardines and moon cakes. On the Right: a visit to the San Francisco Modern Museum of Art where she gave an insightful critique, “I like it…it’s red.”