Susie Csorsz Brown
Turmeric Shrimp with Green Beans
I love IQF (individually quick frozen) shrimp because they are the perfect addition for any weeknight meal. We made this recently, and loved the taste with cooked farro. Please use any favorite grain or rice. I had this for lunch the next day at work, and it was even better!
Next time I make it, I think I'll try it with cubes of tofu. And I promise to get a pic before we gobble it all up!
Hope you try it!
Turmeric Shrimp with Green beans
Yield: 5 - 6 servings
3 tablespoons honey
3/4 teaspoon black pepper, plus more to taste
2 tablespoons all-purpose flour
1 1/2 teaspoons ground turmeric
1.5 pounds shrimp, cut into 1-inch pieces
1 tablespoon coconut or canola oil
18 oz green beans, trimmed and thinly sliced on an angle
1 teaspoon unseasoned rice vinegar or soy sauce
In a small bowl or measuring cup, stir together 1/4 cup water with the honey, pepper and 1/2 teaspoon salt; set aside.
In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the shrimp and toss until coated.
In a medium nonstick skillet, heat the oil over medium-high. Add the green beans and cook until bright green and starting to soften. Add the shrimp and cook until the turmeric is fragrant and the shrimp is starting to turn opaque, 5 - 7 minutes. Season with salt, stir to combine and cook, 1 to 2 minutes longer.
Add the honey mixture and cook, stirring, until the shrimp is cooked through and the sauce has thickened, 2 to 3 minutes.
Remove from heat and stir in the vinegar, if using. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.