For those of you who read regularly, you'll recognize our guest poster from her delicious coffee spices. Sandra Jane is one of our favorite local health advocates. Her specialty lies in flavoring food naturally and without added calories! Taking the POSH approach to her meals, or the Power Of Spices and Herbs, she creates simple, delicious recipes like this week's Lemongrass Shrimp (or chicken for our more carnivorous readers). Check out her recipe below!
1 cup Jasmine rice (rinse well until water runs clear)
2 lbs raw shrimp peeled and deveined
1 cup mushrooms roughly chopped
2 tablespoons lemongrass paste
1 tablespoon garlic finely chopped
1 tablespoon raw ginger finely chopped
2 tablespoons fish sauce
¼ teaspoon Thai chili paste
3 tablespoons grape seed oil
1 tablespoon wild organic honey
½ cup green tea hot or cold (let tea steep for 5 minutes)
16 asparagus stems
1 tablespoon unsweetened coconut flakes roughly chopped
½ cup fresh cilantro
1. The rice takes the longest to make, so start cooking the rice before prepping the other elements of this dish. Follow cooking directions on rice package. You may substitute a portion of the liquid measurement with coconut water, green tea or pineapple juice.
2. In a medium size blender add the lemongrass, garlic, ginger, Thai chili paste, fish sauce, grape seed oil, organic honey, green tea and blend until smooth.
3. In a separate medium saucepan over medium heat, add all ingredients from the blender and the coconut shrimp. Stir until shrimp are covered. When the shrimp start changing color on one side, add mushrooms, asparagus and stir until shrimp are cooked. When the shrimp turn from a translucent gray to a white pink color they are cooked! This takes 2 to 5 minutes depending on the size of the shrimp and the temperature of your stove.
4. Stir in cilantro before serving and enjoy!
For more information on Sandra and her spicy approach to cooking, visit simplymadebest.com!