Thai Shrimp and Cabbage Recipes

Thai Shrimp with Mushrooms

Find canned coconut milk in the Asian section of your grocery store. Don’t use the heavy, sweet stuff intended for tropical drinks.

12 oz unsweetened coconut milk
¼ cup dry white wine
2 tbs cornstarch
2 tbs water
salt to taste
2 lbs medium shrimp, shelled, washed and pat dried
½ lb button mushrooms, stems removed and halved
2 tbs peanut oil
2 tbs butter
2 tbs garlic, minced
½ cup fresh basil, chopped
½ cup green onions, chopped
2 tbs lime juice

Prepare sauce by combining coconut milk and wine. Chill until ready to use. Heat wok or large skillet over high heat. Add oil and butter. As butter just melts (and before it starts to burn) add garlic. Stir for a moment then add shrimp. Cook shrimp until pink (2-3 minutes). Add mushrooms, basil and green onions, stir for a moment then add milk mixture. Bring to low boil. In a small bowl mix 2 tablespoons cornstarch and water and add to skillet to thicken milk. Stir in lime juice. Serve over thin noodles or rice.


Thai Cabbage Salad

Blanch the broccoli by cooking it for 3 minutes in your microwave oven, then immediately submerge eit in a bowl of ice water – that will “shock” it, which stops it from cooking further.

Dressing:
juice from 3 limes
1 tbs toasted sesame oil
2 tbs soy sauce
2 tbs sugar
2 tsp fresh ginger, grated
3 garlic cloves, pressed

Remaining:
2 cups broccoli florets, blanched, and coarsely chopped
1 medium cabbage, shredded
½ cup carrot, shredded
2 tbs green onions, chopped
1/3 cup fresh cilantro, chopped
1/2 cup peanuts, halved

Combine all sauce ingredients in large salad bowl. Add broccoli, cabbage, green onions, carrot, and cilantro. Mix well. Top with peanuts before serving.