A light and refershing appetizer for summer…
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| The picture doesn’t seem pretty, again, because of my sucking Sony T100 ๐ |
Today is HOTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTT. It feels like 49C (according to the weather network). I came home from work and was so thankful we had central A/C in the house. And suddenly I felt bored from rice, and wanted something easy and light and refreshing for dinner. I started checking out my fridges (the giant one int he kitchen and the little one in my room ^^) and found shrimp and a can of beer. It IS good enough to just boil shrimp and eat just like that, but I wanted something fancy and wanted to spend some time in the kitchen. I have a kind of weird way of relieving stress or any bad moods by spending my time in the kitchen, cooking something a little bit fancier than normal daily meal. It helps calming the mind and improve the patience, which I really need ^^, even though I have to admit the kitchen in my house looks a bit like a gabbage sight ๐
Anyways, this dish would make a perfect appetizer in a hot summer day, even though it might have a slightly spicy taste for those who can’t stand chili pepper. The shrimp tastes fresh and crunchy, and the broth is light and tasty.
Serving: 1
Preparation time: about 20 mins
Ingredients:
- 10 – 15 fresh or frozen shrimps
- Ginger, stripped
- 5 chilly peppers, cut in half
- 4 ccloves of garlic, peeled and slightly pressed
- Half a can of beer
- A bit of extra virgin olive oil and a bit of salt
- A handful of chopped cilantro
Process:
- In a hot pot, put in the olive oil, then start putting in stripped ginger and garlic and chili peppers. Stir around for the flavor to come out into the oil. Add a splash of salt to stop the ingredients in the pot to burn
- Add the shrimps, fresh or slightly unfrozen. Stir fry for about 1 minute for the shrimp to absorb the flavors.
- Add half a can of beer, keep the oven at maximum heat and let the beer bubble away for 5 mins. The shrimp will be cooked through and absorb more flavor
- Serve the dish hot out of pot, garnish with chopped cilantro, next to some light beer or cocktail ๐
Notes:
- I used shrimp in this recipe, but any shellfish will do. A mix of shellfish would be perfect for a summer party appertizer. Plus, with clams, I’d like to add some bruised whole lemongrass to enhance the taste.
- The beer used in this recipe should be light beer, because you don’t want the too bitter taste of strong beer to destroy the fresh taste of the seafood. This is a light appetizer anyway. I would recommend Heineken, or Coor light, or Budweiser, or any kind like that.
- Dry, white wine can substitute the beer in this recipe, giving it a more alcoholic taste of wine, instead of the special bitter taste of beer, which is more Asian-like. Your choice!!!
