A sprinkle of the toasted peanuts gave this dish a nice crunchy taste and texture. The dish came out flavorful and colorful to look at. That is, only one sheet is used to toast the peanuts and to roast the shrimp and green beans. I like that this dish is roasted in the oven using only one baking sheet. The green beans and the use of red curry paste in the sauce are added bonus. Moreover, the shrimp, which is the main ingredient, is one of my family’s favorite. It caught my attention because of the ingredients and the way it was cooked. Holiday Old Fashioned Smooth Peanut butter Peanut Butter & Co.I was browsing through the local newspaper at work when I stumbled upon this Thai roasted shrimp with green beans recipe. Sprinkle the coconut/peanut mixture on top.Ĭover the dish with foil and bake until bubbling, about 15 to 20 minutes. Stir the coconut milk mixture, green beans, and fresh basil into the skillet with the mushroom/onion mixture pour this into the prepared casserole dish. Whisk together the coconut milk, peanut butter, tamari sauce, fish sauce (if using), salt, and pepper in a medium bowl. Add 2 tablespoons water and use a wooden spoon to scrape up any brown bits that have formed on the bottom let the liquid evaporate and then turn off the heat. Add the onion and cook 5 minutes more, stirring occasionally, and then add the garlic and ginger and cook 1 minute more, stirring constantly. Heat the coconut oil in a large skillet over medium-high heat once the oil is hot, add the mushrooms and cook 5 minutes, stirring occasionally. Cook until tender, but still a touch crisp, about 4 to 5 minutes. Preheat the oven to 400☏ grease a 2 1/2-quart casserole dish with coconut oil.īring a medium-sized pot of water to a rolling boil season the water with salt and add the beans. Transfer the toasted coconut to a bowl and combine with the chopped peanuts set aside. Spread the coconut out onto a baking sheet and cook until toasted, about 5 to 7 minutes, tossing once halfway through. Why not start a delicious new Thanksgiving tradition? This dish is a little sweet, a little salty, full of flavor, but nicely balanced and yup, it’s even better than the original! And don’t worry, even though I ditched the fried onions, I would never forego that wonderful crispy topping so I used toasted coconut flakes and salted peanuts. Onion, garlic, and ginger up the flavor even more, and using fresh mushrooms and fresh green beans makes all the difference in the world. Cream of mushroom soup is replaced with a flavorful creamy sauce made from coconut milk, peanut butter, tamari sauce (instead of soy sauce to keep this dish gluten-free), and fish sauce (just omit if you want to keep this dish vegan). With a little inspiration from classic Thai flavors, this dish turns the old-fashioned version of green bean casserole on its head. Why not reinvent it and give it a fresh flavorful twist? There are plenty of ways to change up potatoes and stuffing, but that green bean casserole never seems to change much. If you ask most people to name one side dish that’s always present on their Thanksgiving dinner table, you’re likely to get one of three answers: potatoes, stuffing, or green bean casserole.
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