Tuesday, January 6, 2015

Asian Fusion Shrimp

I just got inspired and came up with a recipe I'm having hard time to recall. While I was cooking there were too many distractions and, of course, I did not measure anything. Once I tasted it, I realized that I absolutely have to memorialize it. So, here it is...

  • about 1 1/3 pounds of medium sized peeled raw shrimp, preferably wild (farmed is often contaminated with environmental pollutants and antibiotics)
  • 2 tbsp pastured cultured butter
  • 1/2 medium yellow onion finely chopped
  • 1 large carrot shaved with carrot peeler into fine ribbons
  • 1 medium tomato finely chopped
  • 2 cloves of garlic, pressed
  • 1 inch of ginger finely chopped
  • 2 stalks of celery, cut into into thin slices
  • two generous pinches of turmeric
  • one generous pinch of cumin
  • one generous pinch of coriander
  • sea salt to taste
  • finely grated black pepper to taste
  • two dashes of chilly powder
  • two teaspoons of brown rice vinegar
Melt butter in a saucepan on medium low heat, add onions, saute for about a minute and them immediately add salt and spices. Saute until onions become to turn translucent and add carrot ribbons and celery. Cook for about 2-3 minutes and add shrimp. Turn up the heat to medium and stir vigorously until shrimp becomes pink. Add tomato, garlic and ginger. Saute two more minutes or until shrimp is done. Be careful not to overcook. Turn off the flame and add vinegar and stir. 

Shrimp can be served over rice or buckwheat noodles or just as is. The resulting flavors went well with matcha tea.

Suitable for gluten free, macrobiotic, paleo and pesco-vegetarian diets.

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