For the first time in the almost three years that I’ve lived in my apartment, I did a thorough deep-cleaning. I cleared everything from all of the cabinets, tossed items I didn’t need (like that marshmallow creme that expired in 2015) and scrubbed down all the insides and outsides of my cabinets.
I guess it was just one of those days where I desperately needed my kitchen to be organized. I have two—yes TWO—drawers for cooking utensils, and discovered I had somehow hoarded six potato peelers. SIX! I threw five out, along with old kabob skewers, wooden spoons, half-melted plastic teaspoon sets, and plates & cups I didn’t use anymore.
It felt wonderful purging all of this stuff, and my kitchen looks all sparkly and new. Everything is organized and fits perfectly in its new home. And, hey! It only took 3 hours to do. Do you ever go on these purging or cleaning binges? Do you not feel 100% better afterward??
Well, I guess you probably came here for some food. I mad this stir-fry last weekend for dinner and was shocked at how magnificent it tasted. It’s got that Thai flavor (peanut, coconut, spicy) and is a really healthy dinner to eat after a long day or a hard workout. I served mine on top of a bed of brown rice, but you could easily eat this by itself or on a whole grain or quinoa bed.
If you’ve never heard of broccolini, I’ve used it once before and described it in detail here. If you can’t find broccolini in your grocery store, you can easily switch it out for regular broccoli.
Shrimp & Broccolini Stir-Fry
A light, spicy stir-fry that combines shrimp with sweet broccolini.
- 1 TBS. coconut oil
- 1 lb. large shrimp, peeled & deveined
- 1 jalapeno, seeded and thinly sliced
- 1 tsp. ground ginger
- 2 bunches broccolini, roughly chopped
- 1 shallot, thinly sliced
- 1 clove garlic, minced
- 1 cup shredded cabbage
- 3/4 cup coconut water
- 2 TBS. crunchy peanut butter
- 2 TBS. fresh cilantro
- juice of 1 lime
- cooked brown rice, for serving
- Heat coconut oil in large skillet (or wok) over medium-high heat. Add shrimp and cook until they turn pink, about 1 minute on each side. Transfer to a plate and set aside.
- Add jalapeno, ginger, garlic, shallot and 1/2 tsp. salt to the skillet. Cook until jalapeno softens, about 2 minutes.
- Add broccolini and cabbage and cook until softened, about 2 minutes. Add coconut water to skillet and cook, stirring, until broccolini is tender, about 2 more minutes. Add peanut butter and cook, stirring until sauce thickens, about 1 minute longer.
- Return shrimp to skillet, cook for 2 minutes longer. Stir in cilantr and lime juice. Serve over brown rice.
Heat coconut oil in a large skillet over medium-high heat. Add shrimp and cook until pink, about 1 minute per side. Transfer to a plate and set aside.
Add the jalapeno, ginger, shallot, garlic and 1/2 tsp. salt to the skillet and cook until jalapeno softens, about 2 minutes. Add the broccolini and cabbage and cook until softened, about another 2 minutes. Add coconut water to skillet and cook, stirring until broccolini is tender, 2 minutes. Add peanut butter and cook, stirring until sauce thickens, about 1 minute longer.
Return shrimp to skillet and cook, stirring, until sauce thickens, about 2 minutes. Stir in cilantro and lime juice. Serve over brown rice.