Cooking dinner for my family at the end of a long workday can feel like a chore for me as well, despite my deep passion for homemade food and my ease in the kitchen. But I have found that certain things get me over the hump, resetting my perspective of the task from burden to pleasure. Turning up some music (Bob Marley does the trick for me) and pouring a glass of wine tend to shift my mood immediately. Knowing I can pull together a mouthwatering meal quickly while using few dishes seals the deal — and this recipe is exactly the kind I mean.
Boldly flavorful, here is a colorful and healthful dish of shrimp, crisp-tender green beans and red chiles in a sauce seasoned with Thai curry paste, fish sauce, ginger and garlic, served showered with a crunch of peanuts and a spray of fresh herbs. It feels like an exciting stir-fry, but it doesn't need nearly as rapt attention because it is cooked — in about 30 minutes total — in the oven on a single sheet pan.
Thai-Seasoned Roasted Shrimp With Green Beans, Chile, Peanuts and Herbs
½ cup unsalted raw peanuts
2 tablespoons peanut oil, or another neutral-tasting oil, such as canola or grapeseed oil
1 tablespoon freshly squeezed lime juice
1 tablespoon fish sauce
1 tablespoon honey
2 teaspoons peeled and minced fresh ginger
1 ½ teaspoons Thai red curry paste
1 clove garlic, minced
1 ¼ pounds large shrimp (16-20 count), cleaned, tails-on
12 ounces haricot verts or thin green beans, trimmed
1 to 2 fresh, hot red chiles, such as a Red Thai, serrano or Fresno, seeded and thinly sliced
2 tablespoons torn or chopped fresh basil leaves
1 tablespoon torn or chopped fresh mint leaves
Heat oven to 425 degrees with the rack in the middle.
Place the peanuts onto a sheet pan and place in the oven until they are toasted and fragrant, about 4 minutes. Transfer the peanuts to a plate.
In a small bowl, combine the oil, lime juice, fish sauce, honey, ginger, curry paste and garlic. Place the shrimp, green beans and chile peppers on the sheet pan. Drizzle with the sauce and toss to coat.
Roast for about 12 minutes, until the shrimp are pink and cooked through and the green beans are tender, tossing once or twice.
Serve sprinkled with the toasted peanuts, basil and mint.
Makes about 4 servings.
Nutrition information: Each serving contains approximately 290 calories, 29 g protein, 15 g fat, 13 g carbohydrate (6 g sugar), 170 mg cholesterol, 530 mg sodium and 3 g fiber.
Carbohydrate choices: 1.
Food on 12/11/2019
2019-12-11 08:00:44Z
https://www.nwaonline.com/news/2019/dec/11/this-shrimp-sheet-pan-meal-is-fast-uses/
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