Ginger-Lime Shrimp |Jasmine Rice | Radish & Watercress Salad
If you have a farmers market nearby, you should be able to find spring radishes, bunches of watercress and maybe even some fresh baby ginger. Arugula would work, if you can’t find watercress, and spring onions would be a good swap for radishes if radishes don’t suit you.
Love to Cook: It’s hard to beat Wolfgang Puck’s Shrimp with Ginger & Lime, provided you have time for the shrimp to marinate properly; pair with jasmine rice (cooked in coconut milk, if you’re feeling indulgent) and this simple watercress salad
Weeknight Reality: Buy frozen shrimp (peeled & deveined, place it in a glass bowl and cover with prepared dressing to marinate while it thaws (Cindy’s Kitchen Coconut & Lime is a good one); cook the rice while the shrimp thaws; same salad as above (it’s super easy)
Need a Miracle: Buy cocktail shrimp from the deli; toss in a lime/ginger dressing and serve over a mix of fresh greens; if you don’t have time to make rice, toasted sourdough bread will work fine
3 thoughts on “Peppery”
I can’t resist. : ) Maybe in Memphis. OTH, I don’t have to wait for the shrimp to defrost.
Braggart. 🙂 Happy June, Ray
I forgot. Some of them come with a little oily chemical taste: ) You too, Jenny.