Welcome to Cook Me Healthy!

On this blog, you will find delicious recipes and fun fitness tips to lead a healthy, yummy life!
All the recipes follow the same philosophy:
*I use real food, whose ingredients I can pronounce, and cook them in the healthiest, tastiest ways possible
*I use herbs and spices to liven your taste buds in order to rely less on added sugar, salt, and fat
*Natural sweeteners such as maple syrup, honey, and sucanat are used- white sugar is used sparingly, if at all
*I cook as seasonally and locally as possible for utmost freshness and flavor
*Several recipes are vegetarian and vegan friendly
*I never deny a sweet tooth: the key to eating well is 90% healthy and 10% indulgence!
*All my food is prepared lovingly and mindfully


Friday, October 21, 2011

Spicy Sriracha Shrimp Stir Fry


Say that five times quickly!
Ok, so I am clearly obsessed with spicy food these days. Don’t blame me; blame the weather…Cool fall weather prompts us to crave warmth in our food, and warmth for me translates to spice!
This dish takes about 15 min to make and is delicious! It’s my go-to when I am pressed for time but want something with a serious wow factor. And yesterday, I was a little pressed for time between going shopping for some fall clothes (of which I seem to have none), and then packing for my 3 week Eurotrip (which includes a 4 day cooking class on the Amalfi Coast in Italy!!). Needless to say, I doubt I will be posting in the next 3 weeks, so I will see all you wonderful followers when I get back, hopefully armed with some fresh Italian recipes.
Back to this....The base sauce can be used for any type of protein, so this dish has great versatility.
Warm up for the fall with this and tell me what you think!

Makes 4 servings

Ingredients
3 tsp sesame oil
3 large shallots, minced
4 garlic cloves + 2 more for veggies, roughly chopped
2 ½ inch piece ginger, peeled and roughly chopped
1 ½ tbsp low sodium soy sauce + 1 tsp for veggies
¼ tsp sriracha (start here and add more if you want)
¾ lb peeled and deveined shrimp
¾ tsp lime juice
¼ lb broccoli, cut into florets
½ lb yellow squash, chopped into cubes

Prepare vegetables by lightly steaming them with the 2 cloves garlic. I steam my veggies over the stove in a covered sauté pan with about ¼ cup of water for about 5-7 min. You can do it however you like. When veggies are steamed, toss with 1 tsp soy sauce and set aside.
In a small blender (such as a Magic Bullet), combine 4 garlic cloves, ginger, soy sauce, and sriracha. Blend until completely pureed and smooth. Set aside.
Heat sesame oil in a sauté pan. When warm, add shallots and cook down for about 5-7 min. If shallots begin to stick/burn, add a little water and continue cooking. Add the ginger-garlic-sriracha puree and cook for 3 more minutes, until aromatic. Add the shrimp and cook on each side until completely opaque and cooked through. Should take a few minutes on each side. Add the lime juice, cook for another minute, and adjust any other seasonings. And you’re done!
To serve, heap veggies on brown rice, and heap shrimp on the veggies.



2 comments:

  1. I just put this on my menu for next week!

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  2. This recipe looks very good and delicious. I'm sure my wife will love this very much because she really love shrimp. And I'm sure I can cook this because it can cook at least five times quickly! Thank you for sharing this recipe with us.

    stir fry sauce

    ReplyDelete