Ginger Shrimp Pasta

This recipe is a bit odd, but I do have to say came out really well. I will be making this pasta again. It all came about very haphazardly, I needed a quick dinner for that night, I saw the cilantro and that started it, I knew I had shrimp at home and that would be quick and I wanted something spicy. When I saw the coconut milk it all started to jell in my mind.



1/2 lb pasta
1 tbs oil
½ sweet onion
½ red pepper
2 small cans diced tomatoes
1 tbs ginger
2 tbs soy sauce
¼ c. red wine.
1 lb shrimp (cleaned, I used precooked because it is what I had, raw shrimp would be far better)
1 clove garlic
red pepper flakes to taste (I used about ¼ tsp)
salt
½ bunch chopped cilantro
½ can coconut milk

Add oil to skillet and heat. Add onion and garlic and sauté for 10 minutes.

Meahwhile, put pasta on to boil.

Add the tomatoes, ginger, soy, red peppers and wine and let simmer for 15 minutes.

Meanwhile coat the shrimp in salt and red pepper flakes.


Once pasta is done, drain and set aside.

Add shrimp and cook and additional 5-7 minutes. Add cilantro and coconut milk cook 2-3 more

Salmon Wrap

This weekend we went to a party and someone brought these amazing pork lettuce wraps. That is what inspired this dish.

½ lb salmon
4 Savoy cabbage leaves
2 tbs lime juice
2 tbs soy sauce
1 tsp sesame oil
Salt and pepper
¼ tsp fresh grated ginger
1tsp corn starch
4 tbs cilantro leaves
4 tsp chopped spring onion

In pan put, lime juice, soy sauce, sesame oil, ginger and corn starch and wisk. Heat over medium low heat until thickened. Set aside and allow to cool.
Remove and clean cabbage leaves
Cut salmon into 4 equal pieces.
Salt and pepper salmon, and place in the center of cabbage leaf.
Spread a heavy teaspoon of the sauce onto the salmon. Sprinkle with teaspoon of onion and a tablespoon of cilantro, roll and place in steamer basket. Repeat for all four rolls.
Steam for 10-12 minutes.


I served this with a Asian inspired coleslaw. I used the remaining Savoy, 2 cups of carrots and put it in the food processor. I put in a bunch of spring onions, chopped (about 5) and a bunch of cilantro chopped, I mixed it all together and put a dressing of:

2 TBS lime juice
3 TBS soy sauce
1 tsp sesame oil
½ tsp fresh grated ginger
2 TBS white vinegar (Asian would have been better)
4 TBS sugar
Zest of ½ of a lime

Mix together, pour over and let sit.