I’m back! And soooo happy about it. We’ve finally settled into the new place and love love love it. At the end of this post you can catch a peek of our new kitchen (which I LOVE), but first let me tell you about this dish I whipped up for lunch on Saturday. YUM. We had tons of veggies in the fridge and a humungous stack of recipes that have been piling up over the last couple of weeks. This dish is fresh and delicious and very reminiscent of thai take out — without waiting for delivery or wondering what exactly is in your food. Will definitely make this again, maybe next time with chicken.
Also, today marks this blog’s 2 year anniversary! I had to triple-check the dates because it feels like this little blog has been a part of my life for a LOT longer than that. Thanks, everyone, for inspiring me, reading my ramblings, and cooking along with me! xoxo.
Spicy Thai Basil Shrimp
Inspired by The Devil Wears Parsley
Here’s what I used:
- 1/2-3/4 lb large shrimp, peeled and deveined
- 1 red onion, sliced thinly
- 1 green bell pepper, sliced thinly
- 6-8 oz sliced mushrooms
- 2 small/medium zucchini, cut lengthwise and sliced into half moons
- 4 garlic cloves, minced or grated
- 6 thai chiles, sliced paper thin
- 1 tomato, diced
- 2 tbsp fish sauce
- 2 tbsp oyster sauce
- pinch of truvia (or 1 tsp granulated sugar)
- ¼ cup reduced-sodium chicken broth
- 2 tsp thai red curry paste
- 10 – 15 thai basil leaves, coarsely chopped
- 1-2 tbsp olive oil
Here’s what I did:
- Heat a large saute pan over high heat.
- Add ½ tbsp of olive oil to the pan, and sauté the zucchini until nicely browned. Remove to a large bowl.
- Add a little more oil to the pan and saute the bell pepper until browned. Remove to the same bowl. Do the same with the mushrooms and onions, cooking separately.
- While the veggies cook, prepare the spice slurry, mixing the garlic, chiles, curry paste, fish sauce, oyster sauce, truvia (or sugar) and chicken broth. Whisk together until well blended.
- Add a little more oil to the saute pan and add the shrimp. Season with salt and pepper, and cook for 2 minutes on each side. Return the veggies to the pan and add the spice slurry and diced tomatoes. Stir until everything’s heated through, but be careful not to overcook the shrimp.
- Remove from heat, and add the basil leaves. Serve alone or with rice.