Thrifty Thursday: Thai Lettuce Wraps & Spicy Coconut Shrimp with lemon-basil coconut rice & baby bok choy

 Forget Spring Fever, I'm jumping straight into Summer with this tasty explosion of tropical flavors! Serve both dishes for a feast that's sure to please or individually for two unique lighter meals. So grab a cold one (chilled lemongrass-coconut sake, rice beer, or water with lemon!)and get ready to turn up the heat!

Thrifty Thursday: Thai Lettuce Wraps & Spicy Coconut Shrimp with lemon-basil infused coconut rice, sea salt and lemon steamed baby bok choy

Thai Lettuce Wraps:
approx. $6 for 8-10 lettuce cups

1 head butter lettuce
1/2 package (2 cubes) Westsoy Thai sesame-peanut tofu (optional)
4oz fresh shitake mushrooms
1/3c carrot, chopped
1/3c red bell pepper, chopped
1/4c whole, peeled water chestnuts, chopped
1/4c sweet white onion, chopped
1/4c  dry roasted peanuts, chopped (plus more for topping)
2 clove garlic, chopped
2 tbsp soy sauce
1 tbsp peanut sauce
1 tsp ginger paste or fresh shredded ginger
1 tsp lemongrass paste or 1/2 fresh lemon
Lime and cilantro to garnish, peanut & sweet chili sauce for topping

1. Chop & prepare all ingredients for easy access (this is where you'll love that slap-chop you couldn't resist).
2. Heat 1/4c oil in a large skillet, add onion, bell pepper, carrot, water chestnuts, and garlic - mix evenly until heated through
3. Add tofu, mushrooms, peanuts, mixing well
4. Add sauces and ginger/lemongrass paste, stirring until well mixed and cooked thoroughly (about 8 mins)
5. Garnish with lime juice and cilantro, serve with lettuce and toppings: chili sauce, peanut sauce, chopped peanuts.

Spicy Coconut Shrimp with lemon-basil infused coconut rice, sea-salt and lemon steamed baby bok choy
approx. $10 for (2)

1 cup jasmine rice
1 13.5 oz can coconut milk
1 head baby bok choy
3oz dried coconut
8-12 jumbo shrimp, cooked
1tbsp fresh basil, chopped
1 lemon
1c plain or panko breadcrumbs
cayenne pepper, salt, pepper, and chili powder for seasoning (approx 1tsp combined)

1. Add rice, 2c water, and 1/2 can coconut milk to a medium pot, simmer for about 40 mins, stirring often, until fluffy.
2. In a small skillet, add bok choy and 1/2 c water, cover and steam until tender
3. In a medium skillet, heat 2c oil (or as needed until 1'' deep) until "pops", pour 1/2 can coconut milk into a small bowl, in a separate bowl add bread crumbs, dry coconut, and seasoning, mix well
4. Dip shrimp into coconut milk and then into breading, coating well, then place in oil, cooking until golden and crispy on both sides- place on a paper towel to drain
5. Toss rice with basil and juice from 1/2 lemon, sprinkle bok choy with sea salt and lemon juice, serve shrimp with sweet chili sauce, enjoy immediately.

1 comment:

amyfredrikson said...

Yeah! Now I can make them too! Beautiful presentation...I know you are much messier than that!