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Bahai Shrimp Saute [UPDATED]
Published 7:40am Thursday, February 24, 2011 Updated 7:42am Thursday, February 24, 2011Several years ago, following a downsizing episode, my mother gave me several old and seldom used cookbooks, including one by Sunset Seafood. This shrimp dish became a favorite – easy to make with lots of flavor.
BAHAI SHRIMP SAUTE
- Bahai Shrimp
Brazilians make an exotic stir-fry dish of succulent shrimp and lightly cooked vegetables, permeated with a pungent blend of spices and garnished with peanuts and toasted coconut.
1/2 bag spinach
1/4 cup flaked coconut
3 tablespoons olive oil
1 pound medium size raw shrimp, shelled and deveined
1 medium-size onion, chopped
1 clove garlic, minced
1 package (9 oz) frozen cut green beans, thawed
1/4 teaspoon each ground ginger, ground cumin seed, ground coriander, crushed red pepper, and paprika
Salt and pepper
1/4 cup dry-roasted peanuts
Cut off and discard spinach stems, cut into short shreds, set aside.
In a wide frying pan or wok over medium heat, toast coconut, stirring until golden. Lift out, set aside.
To pan or wok, add 2 tablespoons of the oil and the shrimp; stir-fry until shrimp turns pink (about 5 minutes). With slotted spoon, lift out shrimp, set aside. Add remaining 1 tablespoon oil to pan. Stir in onion and garlic and cook, stirring occasionally until onion is soft.
Stir in green beans, ginger, cumin, coriander, red pepper, and paprika. Stir fry for 3 minutes. Add spinach and cook, stirring 1 minute, then return shrimp to pan and cook until heated through (about 1 minute longer). Season to taste with salt and pepper. Sprinkle with coconut and peanuts.
