Saturday, August 23, 2014

Shrimp on Lemongrass Skewers with Yellow Rice

If you’re familiar with the Yummy Supper blog, then you already know about the beautiful photos and the fresh, lovely food. And now, more recipes have been collected for the brand new Yummy Supper book by Erin Scott. I was delighted to receive a copy. The book doesn’t read at all like a specific-diet cookbook. It’s not about sacrificing certain ingredients or making difficult compromises. Instead, it’s about what foods work naturally and deliciously for gluten-free eating. The book is full of seasonal, healthy food; some family favorites; a few sweet treats; and the dishes just happen to be gluten-free. Of course, there are recipes that could be prepared with or without gluten. For instance, when bread or pasta is included, you could easily choose your preferred type. But mostly, the ingredients are whole foods that fit well into most diets. In the Eggs chapter, there are pretty, little Savory Custards with Wild Nettles; a buttery, tender Soft Scramble with Slab of Aged Cheddar + Arugula; and summery Baked Eggs on a Bed of Roasted Cherry Tomatoes. In the Veg chapter, you’ll find Parsnip Crisps, Mushroom Lovers’ Galette with Herby Goat Cheese, and Caramelized Brussels Sprouts with a Splash of Saba. There are also drinks, seafood dishes, meat and poultry recipes, dishes with grains and seeds, a chapter focusing on nuts, another for fruit, and Kid Favorites. The Simple Almond Torte is made with almond meal and no flour and honey instead of refined sugar. The Bali Garden Stew is a hearty chicken stew that’s packed with vegetables and made spicy with chiles. There’s a lot to love here, and it was hard to decide where to start. I chose the skewered shrimp with lemongrass because it seemed like a great meal for a warm summer evening. The grilled shrimp were served on a bed of fragrant, flavorful yellow rice. 

Before grilling, the shrimp were marinated in a mix of lime juice, canola oil, chopped garlic, chopped ginger, and salt and pepper. Lemongrass stalks were trimmed, and the outside layer was removed from each so they could be used as skewers. Small holes were poked in the shrimp so they could be slid onto the lemongrass stalks, and the skewers were placed in a shallow pan with the marinade. Meanwhile, jasmine rice was rinsed and drained and then cooked until tender. It was left to sit off the heat for a bit before being used. Minced shallots were cooked in butter, and finely chopped lemongrass, grated fresh turmeric and ginger, and minced garlic were added. The cooked rice was stirred into the spices, and coconut milk and cilantro were added. The shrimp were grilled for a few minutes per side and then served on top of the yellow rice with sliced green onion and chiles. 

First, this was possibly the most delicious rice I’ve ever tasted. It was rich from the butter and coconut milk and flavored with the mix of spices. The fresh turmeric gave it a pretty, sunny, yellow color, and it was exactly what belonged with the shrimp. The shrimp picked up great flavor from the marinade, and the lemongrass skewers were fragrant after warming on the grill. I’ll be reaching for this book often for dishes that I know I can share with friends avoiding gluten and for the kind of food that I like to cook. 

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20 comments:

  1. What a beautiful meal. And that rice must be tried very soon. Pinning this one to my Shrimp board.

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  2. What a splendid meal! Love that yellow rice made with grated fresh turmeric!

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  3. What lovely skewers, the yellow rice definitely is a great idea with them :D

    Cheers
    Choc Chip Uru

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  4. Gorgeous flavors and beautiful dish!

    Cheers,

    Rosa

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  5. wow, i really adore your photography skills, bowdown!!!
    the shrimp and yellow rice is truelly seducing me.....

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  6. Such a wonderful cookbook review. The best recipes transcend dietary restrictions with vibrant flavor!

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  7. What a great meal, love the way the rice and shrimp look, great pics!

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  8. I love the look of your yellow rice; it looks very light and fluffy. We're about to head into Spring when Aussies will be putting a lot of shrimps on the barbie xx

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  9. I once had lamb kofta prepared in lemongrass skewers and it was delicious. I love this with shrimp - it looks both yummy and beautiful, Lisa!

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  10. skewers are magical tools that somehow make everything look and taste more delicious. :)

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  11. These shrimps look great with the lemongrass...I can only imagine the flavor...yum!
    Thanks for the inspiration Lisa...have a wonderful week :D

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  12. Wonderful meal...I could have it everyday. Such perfect marriage of flavors.

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  13. These pictures make me so hungry..I love shrimp :)

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  14. This is my kind of meal…loaded with so many good flavors.

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  15. Love the vibrant flavors and color! I love flavor-heavy food like this. Good job -- thanks.

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  16. Lisa, I'm so so glad you enjoyed the recipes and I'm honored that you've shared them here! Pip's yellow rice is magic isn't it?
    xoxo from Berkeley,
    E

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  17. I think I'd have to check out this cookbook for the mushroom galette alone! It sounds great. Thanks for sharing with us.

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  18. Yes, definitely a fan of Yummy Supper. And oh, that yellow rice looks fantastic!

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  19. Dear Lisa, Great cookbook and delicious looking meal. Blessings, Catherine

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