What WOULD Bekki Eat?

Well, I'll start with what I wouldn't eat. I wouldn't eat margarine. Or tofu. Or lowered-fat anything. Olestra is right out. Hydrolyzed, isolated, evaporated, enriched, or chocolate flavored "phood" won't pass these lips.
What will I eat? Real food. Made-at-home food. Food that my great-great-grandmother could have made, if she had the money and the time. And if she hadn't been so busy trick-riding in a most unladylike way.

Monday, January 28, 2008

New World Shrimp

I'm not very good at naming new recipes... so this is a working title, as well as a working recipe.

I was inspired by the half-formed ideas that drifted through my head for the first Iron Chef Mom night. I had a New World theme for that meal, and it really got me thinking. And salivating. I live in such a crossroads of cuisines.... Midwestern steak-and-potatoes, red-sauce barbecue, Southern soul food, Cajun, and the whole world of Latin American and Caribbean flavors. All colliding right here. Yum!

So, tonight I had "Shrimp Curry" on the menu (yes, I plan my menu for the week... you should, too!) But when it was time to start cooking, I wasn't in the mood to follow a recipe. I was in the mood to invent. Since coconut milk is often in curries, and coconuts are also native to Central America, I thought... a New World curry. What would that be? Well, I don't think I quite figured that out tonight. I'll blame it on the cranky Little Guy who kept interrupting my thoughts. Yeah. But I got close. It was definitely tasty, but not quite "right" yet. Yet.


  • 2 tablespoons coconut oil

  • 1/2 red onion, sliced

  • 5-6 garlic cloves, sliced lengthwise

  • 1 tsp cumin

  • 1/2 tsp coriander

  • 1/2 tsp ancho chili powder

  • 1/2 tsp paprika

  • 1/2 tsp salt

  • several grinds of pepper- black, white, whatever

  • 1/2 tsp whole sugar (like Rapadura, sucanat, muscovado)

  • about ½ cup chicken broth

  • 1/2 can coconut milk

  • ½ cup frozen peas

  • 3/4 cup frozen corn kernels

  • 1 pound peeled shrimp, cut to bite-size, if needed

  • juice from half a lime


Heat the oil in a large skillet, over medium-high. Add the sliced onion, stirring often, until beginning to soften. Add the garlic, and keep stirring. Add the spices and sugar, to toast up a bit. After just a minute or so, add the liquids. Toss in the frozen veggies, and simmer 5-10 minutes. (I was just waiting for the rice cooker to be done, but also wanted the liquid to reduce a bit.) Add the shrimp and cook another 5 minutes, until the shrimp are pink and cooked through.

Remove from heat, add the lime juice, stir, and serve. Add Tabasco, to taste (we used the garlic and jalapeno flavors.)

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About Me

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Tejas, United States
I am many things... all at the same time. (No wonder I don't get much done!) I am a wife to a retired infantryman, mother of 3, stocker (and stalker) of the fridge, passionate fan of food, nutrition, ecology, coffee, wine, and college football. I love all things witchy and piratey. I often cook with booze. I feed stray cats. I don't believe in sunscreen. I don't like shoes and really hate socks. And I currently can't eat any gluten, dairy, eggs, soy, coconut(!?), or sodium metabisulfite (aw, shucks, no chemical snackies.) Sometimes even citric acid gets me. But only sometimes.