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shrimp

Rainy Day Soup

April 16, 2013 by Regina Leave a Comment

It’s cold and rainy this “spring” day in northern Vermont so I needed a little warmth and bounce put in my step. I have to go shopping so my pantry and fridge is looking a little lean and I certainly didn’t want to venture out of the house so I had to utilize what I had on hand. Anyone who knows me knows I keep a pretty well stocked Asian pantry so it was a no brainer to make an Asian inspired soup, Thai to be exact. This soup came together pretty quick and was exactly what I had in mind. It was perfect for this dreary day and would be perfect for the dead of winter to warm the soul and great if feeling under the weather. I added spicy shrimp dumplings to make it absolutely divine!

Soup:
1 T. coconut oil
1/2 onion diced
1 carrot sliced
Handful spinach
1 Thai bird chili
2 kifir lime leaves or a few peels of a fresh lime
1 clove garlic
A few coins of ginger (for flavor)
A few torn leaves Thai or regular basil
2 cups stock
1/2 can coconut milk + 1/2 can water
a few dashes fish sauce

Saute the onion, ginger, carrots, garlic and Thai chili in the oil until fragrant and translucent. Add the stock, fish sauce, and lime leaves and steep until the veggies are tender. Add the rest of the ingredients and enjoy! Serve with extra fish sauce on the side. You can make this with any veggies you like. I just used what I had on hand but I would definitely make this again with maybe some shiitake mushrooms and maybe a little red bell pepper and green onions.

Thai Inspired Coconut Soup with Spicy Shrimp Dumplings | Selective Palate

Shrimp Dumplings:
1/2 lb raw shrimp (can use cooked just adjust cooking time)
1 tsp. minced ginger (to taste)
1-2 Thai bird chilies minced, depending on taste
2 tsp. finely chopped Thai basil
A few dashes of fish sauce
wanton wrappers

Mix all but the wrappers together till it forms a paste like texture. Fill the wrappers with a small amount of mixture, do not over fill. You can fold them however you like; easiest is a simple triangle or “hats” which is just a triangle with 2 ends sealed together. Remember to make sure you get all the air out. A good trick to sealing them tight is a combination of corn starch and water to moisten the edges. It forms a good tight seal. If I had it on hand I would have added green onions but I didn’t miss them at all!
You can steam these, fry them, cook like a pot sticker or like I did, boil gently in soup for a few minutes. I would say for raw shrimp cook about 3-4 minutes, cooked 1-2. Trust me they are light, delicate, a tad spicy and totally delicious!

Spicy Shrimp Dumplings

Filed Under: Comfort Foods, Everyday Meals, Lunch, Soup Tagged With: dumplings, shrimp, soup, Thai

Reminiscing of Summer Past

September 14, 2009 by Regina Leave a Comment

Sometime back in late June early July garlic scapes and ramps were all over the famers market. I had never cooked with either so of course I picked up bunches of both to experiment. After tasting them I had tried them in several dishes from ramp risotto to home made garlic scape ‘n herb buttermilk dressing. Both were fantastic and I can say now that I am big fan of both. Unfortunately, the season for both are very short and I must wait till next year to enjoy them again. But I can look back and remember them fondly.

One Wednesday night back in July I had bought some gorgeous sea scallops and fresh jumbo shrimp from the fish truck. Now I am the only person in my house that eats either so whenever I make them I have to make a dish that I can throw in chicken or fish for M. This night I looked in my veggie bins for inspiration. It hadn’t gone to the farmers market that morning so I was working with the remnants from the weekend. I had a few garlic scapes, 2 ramps, and a bunch of swiss chard. Also, in the fridge was leftover brown rice from earlier in the week. I quickly figured on a variation of scampi!

Recipe:

Protein of your choice, I used sea scallops, shrimp, and sliced chicken breast, but you really can use anything you like. But if you use white wine like I did you may want to stick with your “white” meats. (Just a side note a great fall and winter variation I use red meat and red wine!)
1 bunch chard or any green you like chopped up into bite size pieces
red chili flakes to taste
2-3 ramps sliced up
1-2 garlic scapes chopped up
1-2 T. butter
1 cup or so white wine, any decent wine works here, I have done this with whatever I was drinking at the time or even vermouth.

First heat a fry pan until it is good and hot, melt 1/2 the butter (if it smokes too much you can add olive oil to bring the smoke point down, or just remove the pan from the heat as you add the butter). Place your scallops (or whatever) in the pan to get a nice sear on the meat. I seared off my scallops first then the shrimp and finally the chicken (each separately so not to over cook the seafood). Remove meat from pan and add more butter along with the ramps, scapes, and chili flakes if using. Saute for about 30 seconds to 1 minute until you just begin to see some color and smell the ramps and scapes. Add the wine and deglaze the pan scraping up all the wonderful bits. Add in the chard and begin to wilt the greens. Then place your meat back into to pan just to warm through, and finish cooking. You can if you like add a little more butter to the sauce at the last minute to give it a silky texture and don’t forget to season with salt and pepper at the end very important! Serve over leftover rice, pasta, cous cous or by it self.

Ramp and Garlic Scape Scampi with Scallops, Shrimp and Chard

And there you go a very fast, fresh and tasty meal. I make several variations of this all year long. This was a first with the ramps and scapes but I really enjoyed it. The scapes keep a good bit of their texture through the cooking process along with keeping a nice garlic taste. The ramps get nice and sweet and have a taste of well, sweet garlic shallots. I used the greens and the bulb of the ramp which both have their own flavor. Still if you don’t have garlic scapes or ramps sub out garlic and shallots, or onions, green onions or really anything you have on hand. This is not so much a recipe as it is a method, you really can do anything you like! That is what I love about cooking, you get to be so creative while using up what you have leftover!

Filed Under: Everyday Meals Tagged With: chicken, easy dinner, farmers market, garlic scapes, ramps, scallop, scallops, scampi, shrimp, swiss chard

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MEET THE COOK!

Hi I'm Regina and I will be cook and tour guide! No really, I am the keeper and author of this little slice of the web. I have been around food my entire life. Growing up I was surrounded by amazing home chefs. My mother could make a sauce for everything and my grandmother was a master baker. Add a european influence with my father and it was inevitable that I would grow up with a love of food, travel and the arts. I like to think of this space as a place to bring them all together in one nice, neat, chaotic, and hopefully beautiful space.
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