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Quick Thai Spicy Coconut Shrimp 


We’ve made this dish several times this year. It’s a New York Times recipe. I hope you love it too!

In a medium bowl combine:

2 tablespoons red curry paste

2-4 tablespoons fish sauce

1/4 cup sambal

1/4 cup sweet chili sauce

2 pounds medium raw, deveined, shelled shrimp

  • Place a large nonstick skillet over medium high heat until hot. 
  • Add

3 tablespoons light sesame oil

  • Heat just until smoking.
  • Add the shrimp mixture and sauté 2 minutes.
  • Add

1 cup scallions

2 cups steamed broccoli pieces

  • Cover and simmer for 3 minutes until heated through.
  • Stir in

2 tablespoons soy sauce

1-14 ounce can coconut milk

  • Simmer 3 minutes or until cooked through
  • Add 

1 bunch cilantro, chopped coursely

  • Serve over brown rice

Cajun Spicy Baked Chicken

  
This is another of my Paul Prudhomme’s Cajun recipes that’s best served with Dirty Rice and Gingersnap Gravy. See my Recipes list for links to these. 

If you look at his cookbook, Chef Paul Prudhomme’s Louisiana Kitchen, this recipe is called Boneless Half Chicken. Each serving is one boneless chicken thigh and drumstick wrapped around a boneless chicken breast and tucked in an oval shape. The skin is left on both the breast and leg. My recipe serving size is one or two chicken thighs. The Dirty Rice is very meaty, so if it’s served with this chicken, I think one thigh is plenty!

  • Combine this seasoning mix in a small bowl:

1 teaspoon salt

3/4 teaspoon garlic powder

3/4 teaspoon black pepper

1/2 teaspoon white pepper

1/2 teaspoon onion powder

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

1/4 teaspoon sweet paprika

  

  • Remove fat, rinse and dry well:

10-12 pieces of skinless boneless chicken thighs

  • Sprinkle and rub seasoning on both sides of chicken as evenly as you can 
  • Form each piece into a rounded oval by turning the two thin sides under
  • Place in a baking pan

 
 

  • Sprinkle with:

1/2 cup finely chopped onions

  

  • Refrigerate at least 2 hours
  • Preheat oven to 350 degrees F. 
  • Bake chicken 20 minutes and test internal temperature with an instant read thermometer. Increase baking time if needed. When it reaches 165 degrees, remove from the oven
  • Serve immediately, with or without the Dirty Rice and Gingersnap Gravy

Spicy Cilantro Slaw

Served with Roasted Peppers and Grilled Hamburgers

  • 1-16 oz. package angle hair coleslaw

Combine the following and then mix with the coleslaw:

  • ½ bunch cilantro, chopped fine
  • 1/2 cup light mayonnaise
  • 1/2 cup Greek yogurt
  • 2-3 Tablespoons fresh lime juice
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 jalapeno pepper, minced

Combine and serve right away or within 1 day. For more spice, add more jalapeno and lime juice!

NSF 6/2010

Spicy Cabbage, Russian Style

It’s the spicy, hot, sweet and sour flavors we love!

  

   Ingredients

  • 4-6 strips bacon, cut into 1/4 inch slices
  • 1 large yellow onion, chopped
  • 1 head cabbage, not too large, about 7 inches across, roughly chopped
  • 2 Tablespoons caraway seeds
  • 1/4 cup brown sugar 
  • 5 whole allspice
  • 2 bay leaves
  • ½ teaspoon whole mustard seeds
  • ½ teaspoon hot pepper seeds/flakes
  • 1  28 oz. can tomatoes, chopped
  • 1  15 oz can sauerkraut, slightly drained 
  • 1/2 cup ketchup

Directions

1. Sauté bacon in a large cooking pot
2. Add onion and saute until translucent
3. Add cabbage and stir.
4. Add brown sugar and spices and stir.
5. Add tomatoes and sauerkraut
6. Add ketchup
7. Bring to a boil and then lower to a simmer 1 hour, stirring it up often.
8. Taste it as it cooks and add more spices as desired.

If it’s too spicy for you, add more tomatoes and or cabbage

The original recipe was from Grandma Korzin, but Aunt Olga and my Mom taught me to make it. Aunt Olga would make it for Thanksgiving every year at her home. We each developed our own version of this recipe, including my Mom, Sonia.  Grandma was from the Minsk region of Belarus.