Tag Archives: shrimp

Thai Coconut Shrimp Soup

Thai Coconut Shrimp Soup from www.tasteloveandnourish.com | @tasteLUVnourish | #thai #coconut #shrimp #soup @lovemysilk

I love the flavors of Thai cooking. The contrasts between sweet, sour, salty and spicy are intriguing and unique. This soup, with flavors of creamy coconut, spicy red chilis and a bit of curry, finds balance with citrusy lemongrass and lime. This is a recipe I’ve wanted to make for a while now. There are endless variations of this soup, but this is my lightened up interpretation. The end result is delicious.

The key ingredient is coconut milk and normally, I’ve always reached for the canned variety. Even though I’ve only used the light version, the amount of calories, fat and saturated fat is really high. I’ve been trying to reduce the amount of saturated fats in my diet to keep my heart healthy. For this recipe, I decided to give Silk’s Unsweetened Coconut Milk a try. I did my homework on this and was so shocked to see the difference between Silk and the light canned coconut milk. Cup for cup, Silk has 45 calories compared to 180 in the canned milk. Most important to me, Silk has just 4.5 grams of fat, 4 of them saturated, compared to 16 grams of fat with 12 of them saturated in light coconut milk! That is about the maximum number of saturated fat you should have in your diet in one day!

With so much flavor going on in this soup and great textures from the creamy broth, wonderful shrimp and Napa cabbage, I doubt you’ll miss any of the fat or calories from canned coconut milk.

Thai Coconut Shrimp Soup from www.tasteloveandnourish.com | @tasteLUVnourish | #thai #coconut #shrimp #soup @lovemysilk

Thai Coconut Shrimp Soup

2 tablespoons olive oil
4 cloves garlic, minced
4 teaspoons grated fresh ginger root
4 teaspoons minced lemongrass or lemongrass paste
1 teaspoon curry powder
1/2 teaspoon crushed red pepper flakes
2 cups vegetable broth
1 pound medium shrimp, peeled and deveined
4 cups Silk Unsweetened Coconut Milk
2 cups Napa cabbage, finely shredded
sea salt to taste
lime wedges, for serving
fresh cilantro or parsley, for serving
green onion, sliced, for serving

In a large pot over medium heat, add the olive oil, garlic, ginger and lemongrass. Give it a stir, then add the curry, crushed red pepper flakes and the broth. Increase the heat to medium-high bringing the broth to a light boil. Add the shrimp and reduce the heat to medium. Simmer for 3 minutes. Add the coconut milk and cabbage. Increase the heat just a bit and as soon as the soup comes to another very light simmer, remove it from the heat.

Season with salt to taste. Serve in bowls and top with a squeeze of lime and some cilantro or parsley, green onion and additional crushed red pepper if you’d like.

Serves 4 to 6.

Thai Coconut Shrimp Soup from www.tasteloveandnourish.com | @tasteLUVnourish | #thai #coconut #shrimp #soup @lovemysilk

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Thai Coconut Shrimp Soup from www.tasteloveandnourish.com | @tasteLUVnourish | #thai #coconut #shrimp #soup @lovemysilk

This conversation is sponsored by Silk. The opinions and text are all mine.

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Shrimp with Pancetta and Peas Over Soft Polenta

Shrimp with Pancetta and Peas Over Soft Polenta from Taste Love & Nourish

As much as cooking is a passion of mine, finding a meal that comes together quickly, simply and impressively is like finding a five pound box of jumbo shrimp at my door! So, imagine my happiness right now…I’m one of thirty food bloggers chosen to participate in a Shrimp Showdown hosted by OXO and the NFI Shrimp Council. So, with a box full of OXO tools and another of jumbo shrimp, I’ve come up with a simple recipe perfect for a quick weeknight meal and special enough for fuss-free entertaining.

We love seafood, but shrimp may be our favorite. What I love about shrimp is its versatility. It just melds with any variation of flavors. I have to tell you, I had a very long list of ideas for this project and at some point, I’ll share them all with you, but I wanted this to be something simple that can become your go-to recipe. The shrimp, as you know, cooks in mere minutes, so, pairing it with a quick cooking polenta gives you this perfect dish that looks like you fussed…but you didn’t. No one has to know…I’ll keep that secret!

Shrimp with Pancetta and Peas Over Soft Polenta from Taste Love & Nourish

Shrimp with Pancetta and Peas Over Soft Polenta

Soft Polenta
1 1/2 C. milk (I use a low fat milk)
1 1/2 C. low sodium chicken or vegetable broth
1/2 C. quick cooking polenta
1/4 C. ricotta (I use fat free, but use what you have)
1 T. butter
1/8 C. grated Parmesan

Shrimp with Pancetta and Peas
olive oil
4 oz. pancetta, finely diced
approx. 1 lb. jumbo shrimp, peeled and deveined
1/2 medium onion, finely diced
3 cloves garlic, minced
1 C. dry white wine
4 Campari tomatoes, quartered (you can also use about 1/2 C. of grape tomatoes halved)
1 C. peas, fresh or frozen
lemon zest
fresh parsley, roughly chopped

Prepare the polenta first. In a large saucepan over high heat, combine the milk and the broth and bring to a boil. Whisk in the polenta, reduce the heat to low and cook for about two minutes. Add the ricotta, butter and Parmesan. Cook for another 30 seconds. Cover and remove from the heat. Set aside.

In a 12 inch skillet over medium-high heat, drizzle just a tad (about 1 teaspoon) of olive oil and add the pancetta. Cook until the fat is rendered and the pancetta begins to crisp a bit and get golden. Remove the pancetta with a slotted spoon onto a plate. Add the shrimp to the pan and cook for just about 2 minutes per side. Do this in two batches to avoid crowding the pan. Once the shrimp are cooked, move them to the plate with the pancetta. You may need to add another small drizzle of olive oil to the pan. Now, add the onion and be careful to just sweat the onion. You don’t want to brown it. As soon as the onion is translucent, add the garlic. Cook for just a minute and add the white wine. Simmer for another minute and add the tomatoes and peas. After one more minute add the shrimp and pancetta back to the pan and immediately remove the pan from the heat. Toss everything together.

To serve, divide the polenta between four dinner plates, top with the shrimp and pancetta and sprinkle on some lemon zest, parsley and some extra grated Parmesan.

Serves 4

Shrimp with Pancetta and Peas Over Soft Polenta from Taste Love & Nourish

Notes:

  • The polenta will seem a bit loose right after you’ve made it, but this is intentional. As it sits, it will thicken up and become the perfect consistency for serving. If you like it even more loose, feel free to whisk in a tiny bit of warm milk before serving.
  • I love adding the ricotta to this polenta, but if you don’t have any…the recipe will still work fine. It does add a bit of creaminess that I really like.

Another key to bringing this together quickly and easily is working with great tools. I’d never seen this OXO tool before, but their Shrimp Cleaner is very cool! I was intimidated just looking at it, but once I tried it…I was impressed. It removes the shell and the vein in basically one step. Easy peasy. Some of their other tools I used are their 3 Piece Bowl and Colander Set for rinsing the shrimp, the Flexible Kitchen and Herb Snips for snipping fresh parsley and I absolutely love their 12″ Tongs with Silicone Heads. They get used on a daily basis in my kitchen and I love that they don’t scratch my pans in the process.

Lucky you…OXO and the NFI Shrimp Council are giving away a set of those tools and many more along with a $100 Visa card! Click to enter now!

Shrimp with Pancetta and Peas Over Soft Polenta from Taste Love & Nourish

The Shrimp Showdown Giveaway!

Click here to enter to win all of these great OXO Shrimp Tools ($80 value) and a $100 Visa Gift Card from the NFI Shrimp Council!

Disclaimer: This post and giveaway are sponsored by OXO and the NFI Shrimp Council. I was given the tools and the shrimp to provide a review. All opinions are one hundred percent my own.

Take a peek at all of the other food bloggers participating in the Shrimp Showdown!