Cook the Book: Prawns, Leaves, and Limes
You can never have too many main course recipes, so give Cook the Book: Prawns, Leaves, and Limes a try. This gluten free, dairy free, and pescatarian recipe serves 2. One serving contains 425 calories, 50g of protein, and 17g of fat. Head to the store and pick up a stalk lemongrass, an of cilantro leaves, green onions, and a few other things to make it today. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert.
Do the prep first, because everything happens quite quickly once you start cooking. Wash the leaves and remove any tough stems. Peel the ginger, then grate it or cut it into small, matchstick-like shreds.
Remove the tough outer leaves of the lemongrass and very finely shred the tender heart. Finely chop the chiles, removing the seeds if you prefer cooler spicing. Finely shred the green onions.
Warm the oil in a wok or shallow pan.
Add the ginger, lemongrass, chiles, and green onions and stir-fry for a couple of minutes, until the ginger starts to color. Drop in the prawns. As they turn opaque and color lightly, add the lime juice, nam pla, and sugar. When all is sizzling and fragrant, add the greens, turning them over in the pan as they start to wilt and darken. As soon as they are tender, add the cilantro and basil leaves and serve immediately.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is GIFFT by Kathie Lee Gifford Pinot Grigio. It has 4.8 out of 5 stars and a bottle costs about 15 dollars.
GIFFT by Kathie Lee Gifford Pinot GrigioGIFFT Pinot Grigio bursts with lively pear and tropical fruits, balanced by crisp acidity and an elegantly refined freshness. Featuring ripe stone fruit and citrus aromas, this wine showcases melon, nectarine and Meyer lemon flavors that finish light and refreshing.