
While it would be easy to claim it is too hot to cook today, my better angels took over the decision-making for meal prep. This recipe was part of the plan on food shopping day and with some beautiful looking fresh ingredients waiting to be put to use, how could I resist?
Yasmin Fahr, who contributes regularly to the NYTimes food section developed this wonderfully adaptable recipe. In the headnotes, she suggests that scallops or white fish could be easily substituted for the shrimp and that any number of quick-cooking greens could be substituted for the spinach. I love when a recipe isn’t tied to specific ingredients!
For more of her recipes and cooking ideas, visit Yasminfahr.co.
Thanks to my subscription to the NY Times, I’ve gifted the recipe below.
Ginger-Garlic Shrimp with Coconut Milk
By Yasmin Fahr
Ingredients:
- Garlic
- Fresh Ginger
- Turmeric
- Olive Oil
- Large peeled/deveined shrimp
- Full-fat coconut milk
- Soy sauce
- Baby spinach
- Lime
- Fresno, jalapeño or serrano chile
- Scallions
- Cilantro
- Steamed rice, vermicelli or naan for serving
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