FLOATING KITCHEN

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  • Spicy Grilled Shrimp with Coconut-Lime Rice and Peach Salsa
  • Spicy Grilled Shrimp with Coconut-Lime Rice and Peach Salsa
  • Spicy Grilled Shrimp with Coconut-Lime Rice and Peach Salsa
  • Spicy Grilled Shrimp with Coconut-Lime Rice and Peach Salsa

Spicy Grilled Shrimp with Coconut-Lime Rice and Peach Salsa

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Posted on July 24, 2014
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Have you guys been grilling up a storm lately? I certainly have. All kinds of meat, vegetables and fruit have been making a steady rotation on my grill this month. Because everything tastes better on the grill. With the added bonus that my house doesn’t get as hot, so I stay less cranky. Cranky Liz = no good.

By the way, I have the tiniest grill ever made. It’s one of those little patio grills. Frankly, it’s adorable and it works well. But I’m totally envious of people with BIG grills. But I can’t be trusted with that much fire.

So let’s talk about this recipe. It’s easily the best thing I’ve made this month. Now that’s a BOLD statement. I like bold statements. None of this wishy-washy crap.

I love every aspect of this dish. The grilled shrimp have a generous amount of heat and tons of flavor. The peach salsa is sweet and fresh, making it the perfect accompaniment to the spicy shrimp. But if I had to pick MY favorite part of this dish, I’d say it’s the coconut-lime rice. It’s seriously the best rice in the world (= bold). It’s so creamy and dreamy and tropical. I never want to cook rice in plain water again. And you won’t either after you taste this.

Cheers,

Liz

One year ago: Blackberry Sauce

Spicy Grilled Shrimp with Coconut-Lime Rice and Peach Salsa

Serves 4 (6 shrimp/person)

Spicy Grilled Shrimp with Coconut-Lime Rice and Peach Salsa

Ingredients

  • For the Coconut-Lime Rice
  • 1 (14 ounce) can light coconut milk
  • 1/4 cup water
  • 1/8 tsp. salt
  • 1 tablespoon coconut oil or extra-virgin olive oil
  • 1 cup basmati or jasmine rice
  • Zest and juice of 1 lime

  • For the Peach Salsa
  • 2 peaches, pitted and diced
  • 1/2 small red onion, diced
  • 1 tablespoon (or less) finely diced jalapeño
  • 1/4 cup cilantro, roughly chopped
  • 1 tsp. sugar
  • Zest and juice of 1 lime

  • For the Spicy Shrimp
  • 24 large raw shrimp, peeled and deveined (I like tail-on)
  • 4 tablespoons extra-virgin olive oil, divided
  • Zest and juice of 2 limes
  • 1/2 jalapeno, finely diced
  • 1/4 cup cilantro, roughly chopped
  • 1/2 tsp. salt

Instructions

  1. Make the coconut-lime rice. In a medium saucepan bring the coconut milk, water, salt and oil to a low boil. Stir in the rice and turn the heat down to low. Cover and simmer for 15 minutes. I find that I have to keep the heat a bit lower than I normally would if I was making rice in water or broth (coconut milk has a greater tendency to over boil or scorch on the bottom). Turn off the heat, keep the lid on and let the rice sit 5-7 minutes. Then remove the lid and fluff with a fork. Gently stir in the lime juice and zest. Cover to keep warm while you prepare the other ingredients.
  2. Make the peach salsa. Combine all of the ingredient in a small bowl. Cover and refrigerate until you’re ready to use it.
  3. Grill the spicy shrimp. Turn your grill to high. Rinse the shrimp under cold water and then toss them in a bowl with 2 tablespoons of the olive oil. In a separate bowl, combine the remaining olive oil, lime zest and juice, diced jalapeño, cilantro and salt. Place the shrimp on your pre-heated grill and grill for about 2 minutes, flipping once during this time. The shrimp are cooked when they turn from translucent to white and their tails curl in slightly. Remove the shrimp from the grill and toss gently in the lime/jalapeño/cilantro mixture.
  4. Serve the grilled shrimp on a bed of the coconut-lime rice and top with some of the peach salsa.
http://www.floatingkitchen.net/spicy-grilled-shrimp-with-coconut-lime-rice-and-peach-salsa/
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  • Corn and Salted Caramel Buttermilk Ice Cream Waffle Sundaes
  • Corn and Salted Caramel Buttermilk Ice Cream Waffle Sundaes
  • Corn and Salted Caramel Buttermilk Ice Cream Waffle Sundaes
  • Corn and Salted Caramel Buttermilk Ice Cream Waffle Sundaes

Corn and Salted Caramel Buttermilk Ice Cream Waffle Sundaes

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Posted on July 22, 2014
Category:

Sorry for the long name folks. But I couldn’t stand to leave ANY of these words out. They are ALL important. Does this combination sounds weird to you? Well let me tell you that it’s totally NOT weird at all.

Here is a run down of how my brain works. Or doesn’t work….depending on what kind of mood you’re in today.

(1) We have been serving savory corn pudding at the restaurant. Pudding = dessert = ice cream. Corn ice cream! I’m a genius!! Bow down before me!

(2) Search the interwebs. Discover that corn ice cream all ready exists. Of course. Damn it. But I’m still going to make some. I’ll use a buttermilk ice cream base to change things up a bit.

(3) Buttermilk = breakfast things like biscuits and waffles. Waffles! Kind of like waffle cones but bigger and warmer and softer and way better.

(4) I need a topping. Waffles = maple syrup. But that just seemed wrong (apologies to my New England roots). But salted caramel seemed oh so right!

So there you have it. Liz brain weirdness.

I don’t really know how to describe the flavor of this ice cream other than to say it has a subtle corn flavor. Obviously. To get all that delicious fresh corn flavor into the ice cream base, both the kernels AND the cobs are steeped in the warm cream mixture. Then the cobs are removed and the mixture is pureed and strained, resulting in a smooth, silky ice cream. The salted caramel is a must here. It really adds some dimension to this ice cream and plays well with the slight tang of the buttermilk. I swirled some into the ice cream and then used the rest to top off the sundaes.

Warm buttermilk waffles make a great base for ice cream sundaes. Because as the ice cream starts to melt, it collects in the little pockets of the waffles. Mmmm….delicious little puddles of melty ice cream. Yum!

Cheers,

Liz

Recipe for the Buttermilk Waffles from King Arthur Flour
Recipe for the Buttermilk Ice Cream and Salted Caramel Sauce from David Lebovitz’s My Paris Kitchen

One year ago: Kale, Apricot and Quinoa Salad

Corn and Salted Caramel Buttermilk Ice Cream Waffle Sundaes

Corn and Salted Caramel Buttermilk Ice Cream Waffle Sundaes

Ingredients

  • For the Ice Cream
  • 1 3/4 cups heavy whipping cream
  • 1/2 cup sugar
  • 3 tablespoons honey
  • 2 ears of corn, husks and silk removed
  • 1 1/4 cups buttermilk

  • For the Salted Caramel Sauce
  • 1 cup sugar
  • 1/2 cup water
  • 6 tablespoons salted butter, cubed and at room temperature
  • 1/2 cup heavy whipping cream
  • Sea salt

  • For the Buttermilk Waffles
  • 2 eggs
  • 1 3/4 cups buttermilk
  • 1/2 cup (8 tablespoons) unsalted butter, melted and cooled
  • 2 tsp. vanilla extract
  • 1 3/4 cups all-purpose flour (I used King Arthur Flour)
  • 2 tablespoons sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt

  • Special Equipment
  • Ice cream maker
  • Waffle maker

Instructions

  1. Before you start, make sure the canister of your ice cream maker is frozen. To freeze completely, the canister should be in the freezer for at least 6 hours before you attempt to churn your ice cream.
  2. Make the ice cream base. In a large heavy bottom saucepan over medium heat, warm the heavy cream, sugar and honey, stirring frequently until the sugar and honey are completely dissolved. Remove from the heat. Cut the kernels off of the corn cobs. Add the kernels and the cobs to the warm cream mixture (you can cut the cobs in half to make them fit into your saucepan). Allow the mixture to steep for 1 hour at room temperature. Then remove and discard the cobs. Transfer the mixture to your blender and blend on high until smooth, about 2-3 minutes. Strain the mixture through a fine-mesh sieve into a clean bowl. Cover with plastic wrap and refrigerate until chilled, at least 6 hours or up to 24 hours. Once chilled, whisk in the buttermilk. Then pour the ice cream base into the canister of your ice cream maker. Churn until the mixture is nearly frozen and the consistency of soft serve (this should take about 20 minutes). While the ice cream is churning, make the caramel sauce. You can also make the caramel sauce in advance and re-warm it slightly to swirl it into the ice cream.
  3. To make the caramel sauce, spread the sugar in the bottom of a large heavy-bottom saucepan. Pour the water over the sugar and swirl the pan gently to moisten the sugar evenly with the water. Heat over medium-high heat. Allow the mixture to cook without stirring. It will bubble quite vigorously. If it’s not cooking evenly, you can gently swirl the pan, but you want to avoid stirring if possible. After 6-10 minutes, the mixture will turn a deep caramel color (the final stage when the caramel turns from light amber to dark amber will be fast, so keep a watchful eye). Carefully remove the caramel from the heat. Whisk in the cubed butter. Then gradually whisk in the heavy cream until smooth. Stir in the sea salt. Start with just a pinch, adding more as necessary to suit your taste preferences. Once the sauce has cooled slightly, transfer it to a small container (I like a mason jar). The sauce can be stored in the refrigerator for 2-3 weeks and re-warmed slightly before serving. This recipe makes about 1 1/4 cups caramel sauce.
  4. Transfer the ice cream to a freezer-safe container, layering in a bit of the caramel sauce as you go (about 1/2 to 3/4 of a cup of caramel sauce). Cover the ice cream with plastic wrap, pressing it down to the surface of the ice cream, and place it in your freezer to firm up for a few hours. This recipes make a generous quart of ice cream.
  5. Make the buttermilk waffles. Spray your waffle iron with non-stick cooking spray and then turn it on to the medium-high heat setting. In a large bowl, whisk together the eggs, buttermilk, melted butter and vanilla extract. Add the dry ingredients, mixing until the batter is smooth. Scoop the batter into your pre-heated waffle iron (I used about 1/3 cup of batter in each 4-inch well of my waffle maker) and close the lid. Cook for 3-4 minutes, or until the waffles are golden brown and crisp. Carefully remove the waffles and transfer them to a wire rack. This recipe makes twelve to fourteen 4-inch waffles. If you won’t be using the waffles right away, once they are cooled you can store them in the refrigerator wrapped in plastic wrap. Then re-warm them either in your oven or your toaster before making the sundaes.
  6. To make the sundaes, place a couple scoops of ice cream on top of the warm waffles. Drizzle with additional caramel sauce. Serve immediately.

Notes

1. For the caramel sauce, if you only have unsalted butter that’s OK. You may want to add an extra pinch of sea salt in the end.

http://www.floatingkitchen.net/corn-and-salted-caramel-buttermilk-ice-cream-waffle-sundaes/
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