Spicy Coconut Shrimp with Mango Basil Salsa

I love fresh basil in dishes and this one is full of it! The salsa is a must, bringing in a sweetness that is very good with the spicy shrimp. Overall, it's a fairly simple dish that cooks up fast but it takes a lot of prep work.


Salsa:
1 mango, peeled and finely diced
3 scallions, sliced
5 basil leaves, julienned 1 lime, juiced
Kosher salt and freshly ground black pepper

Shrimp:
2 fresh jalapenos, sliced
3 cloves garlic, thinly sliced
1/2--inch piece ginger, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1/2 lime, zested
1/4 cup coconut milk
Small handful basil leaves, torn
2 tablespoons vegetable oil
1/2 teaspoon salt
15 grinds pepper
1 pound peeled, deveined shrimp
Cooked rice

For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.

For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refrigerated.

Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.

Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.

Add remaining marinade to hot skillet and cook until thickened. Pour over shrimp.

Serve salsa and shrimp together with warm rice.

When I'm feeling ambitious I make coconut lime rice. You just replace about half of the water with coconut milk (I usually end up adding a little more water too). Cook the rice as normal until tender. Then stir in fresh lime zest and serve.

Pasta with Shrimp and Asparagus

This is a recipe we use for special occasions (like Valentine's Day) or whenever asparagus is on sale and we feel like splurging on shrimp. I'm a lover of shrimp and this recipe is simple and fresh.


The original recipe can be found on the Better Homes and Gardens website. Below is my interpretation.


Ingredients
1 pound fresh or frozen shrimp in shells or 8 oz chilled cooked shrimp
1 pound thin stalks fresh asparagus
1 pkg dried linguini
3 cloves garlic, minced (I keep a jar of this in the refridgerator and use it for all my recipes)
1 tablespoon olive oil
2 cans diced tomatoes, drained (original uses fresh romas)
2 tablespoon tomato paste
1/3 cup white grape juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon butter
2 tablespoons finely shredded fresh basil
Salt and freshly ground black pepper

Directions
1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Rinse shrimp; pat dry with paper towels. Set aside.
2. Trim woody ends off asparagus. Remove tips and set aside. Bias-slice the stalks into 1- to 1-1/2-inch pieces. Set aside. Cook pasta according to package directions; drain. Return pasta to pan; cover and keep warm.
3. Meanwhile, in a large skillet cook and stir garlic in hot oil over medium heat for 15 seconds. Add tomato and tomato paste; cook and stir for 3 minutes.
4. Add asparagus stalks, juice, salt, and pepper. Bring to boiling; reduce heat. Cook, uncovered, for 3 minutes. Stir in shrimp and asparagus tips. Cook, uncovered, for 2 to 3 minutes more or until shrimp turn opaque. Stir in butter until melted.
5. To serve, add the shrimp mixture and basil to pasta; toss gently to coat. Season to taste with salt and pepper