Shrimp with Spicy Lime and Basil
36 shrimp (medium to large, shells removed, tails may be left on), or 6 per person
1/2 cup plus 3 Tbsp. olive oil
1 bell pepper (red or yellow) chopped into bite-size strips
1 onion (small), chopped or cut into thin wedges
1 cup white wine
1 cup coconut milk
1/2 cup minced fresh mint
4 garlic cloves, minced
3 spring onions, sliced
1 cup lightly packed fresh basil; reserve 1/2 cup for garnish
2 pieces galangal (2”/thumb-size) or ginger, grated
1 to 2 fresh red chilies, sliced, to taste
6 to 8 kaffir lime leaves, snipped into strips with scissors
2 Tbsp. fish sauce
1 Tbsp. honey
2 Tbsp. lime juice
2 Tbsp. olive oil
3 Tbsp. tamarind sauce - gluten free
Place garlic, spring onions, ginger, chilies, lime leaves, fish sauce, lime juice, 1/2 cup fresh basil, 1/2 cup olive oil, tamari sauce and honey in a food processor. Process well to form a paste. Set aside.
Heat a wok or frying pan over medium-high heat. Add 3 tablespoons oil and just as it begins to shimmer, add the onion and bell peppers and stir-fry 2 to 3 minutes, then add white wine. Allow alcohol to cook off.
Add shrimp and sauce mixture. Cook 2-3 minutes, until shrimp are pink and plump.
Turn heat down to low and fold in 1/3 cup chopped basil. Add the coconut milk.
Taste-test for spices, adding more fish sauce (salt), coconut milk or more lime juice (acid).
Add a generous topping of chopped basil and mint before serving.
Would you like to join Jan and John for the upcoming Commit to Change retreat on Martha’s Vineyard, March 29-31?
The weekend includes lectures on nutrition with John, cooking classes with Jan, Island hikes, two weeks’ worth of recipes, a private Facebook group for support.
Participants will learn how to understand their lab tests and what they need to do to make lasting improvements to their overall health, all while enjoying Jan’s healthy meals and the inspiring natural beauty of Martha’s Vineyard.