I had big plans to cook a few new dishes this week, but none of those ideas panned out. Between the ending of school and camp on the horizon there has been little time for cooking and even less time to stroll around the supermarket finding ingredients for a new recipe. There has barely been a minute to run out for the basics. Even as I am writing this I discovered there is only one more Starbucks K-cup! Might have to leave that for Brian, he is even crankier than me without his morning coffee, although he might not agree…
There has been a hilarious post by Jen Hatmaker going round the mom circuit that sums up this end of the school year frenzy in a nutshell. I must have read it about 10 times to keep my sense of humor and my sanity.
To make it even more challenging, the last days of school are all half days. And the half days are 35 minutes less than the normal half days. And the last day of school is literally 25 minutes! 25 MINUTES, what is the point? In conjunction with the half days school week, the local pool and beach are both open for the season. Which translates into a lot of packing and repacking beach bags, dressing and undressing three kids, sun blocking three kids (the worst!), throwing together lunch and dinners in a rush, getting them in and out of the car (a huge production) and of course let’s not forget all the LAUNDRY! How many towels does a child need???
On top of it all, I just discovered that my kids all grew two inches and have barely any clothes for summer. So shopping for bathing suits trumped the trip to farmers market this week.
But after rummaging through the fridge I discovered I had some decent ingredients: a bag of frozen shrimp, a knob of ginger, some questionable scallions (remove the outside leaves and they are good as new), a shriveled old lime– and way in the back of the pantry, a forgotten can of coconut milk and some rice, The possibilities were endless but time wasn’t so I went simple.
Ginger Shrimp with Coconut Rice
1 Tbsp fresh ginger, grated
1 clove garlic, minced
2 scallions, chopped
Juice of 1 old lime
2 Tbsp rice wine vinegar
2 Tbsp soy sauce
2 Tbsp honey
1/4-cup olive oil (peanut oil or canola oil would probably be better but I had none)
1/2 tsp salt
1/2 tsp black pepper
1 lb. bag frozen shrimp, defrosted, peeled and deveined
12 wooden skewers (optional)
1 cup Jasmati rice
1 cup coconut milk
1 cup water
Pinch of salt
For the shrimp
In a large bowl combine, ginger, garlic, scallions, lime juice, vinegar, soy sauce, honey, oil, salt and pepper, whisk until well blended. Add shrimp and let marinate for 20 minutes.
Soak skewers in shallow pan with cold water while shrimp are marinating.
Preheat grill or a grill pan to high. Remove shrimp from marinade and thread onto skewers, do not overcrowd. Grill 2-3 minutes per side.
For the rice
Cook rice according to package directions but replace 1 cup of water with coconut milk.
Serve shrimp over coconut rice.
And the VERDICT is:
Matthew (age 6): “Shrimp!”
Liam (age 4): “Shrimp!”
Dylan (age 4): “Shrimpie!”
And then total silence until they screamed for more. I think I even heard a please!