Friday, May 13, 2011

Shrimp with Baby Bok Choy

This isn't a very precise recipe, since it's something I threw together from things I had on hand. The baby bok choy came from the farmer's market, and I made the rice to go along with the dish, but everything else was based on what I had on hand. The carrot were a last-minute addition, and not only did they add a nice bright color, but they also added a sweetness that was a nice counterpoint to the lemon.

I wasn't going to bother writing it up as a recipe, but it worked to well to not write it up.

Amounts are rough guesses, but this is the kind of recipe where you can adjust to your taste anyway. No baby bok choy? Regular bok choy would be fine, or onions and spinach. Or fennel. Or celery.

Since everything I had was already cooked (except the bok choy) this came together in no time. Okay, I had to cook the rice, but that's mostly unattended. The actual cooking took very little time after the bok choy was as done as I wanted it.

Shrimp with Baby Bok Choy

2 baby bok choy, sliced in 1/4 inch pieces
1/2 cup cooked carrots
Cooked shrimp (about 2 cups)
Juice of 1/2 lemon
Salt and pepper, to taste
1/4 cup cold water plus 1 teaspoon cornstarch
Oil, for cooking (I used olive oil)

Rice for serving
(I made rice with saffron and green peas, like this recipe)

Heat about a tablespoon oil in a frying pan on medium heat and add the bok choy. Cook, stirring frequently, until the bok choy is as done as you like it. Add the carrots and cook until heated through. Add the shrimp and lemon juice and stir to combine. Add salt and pepper, to taste.

Add the cornstarch/water mixture and cook until the liquid thickens. Serve over rice (or even noodles).

2 comments:

Jen said...

love baby bok choy

Mom of Toddlers said...

Bok Choy is also my favorite green. It's a very good source for calcium. This is interesting recipe because I never try it with lemon juice in it.

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