Tuesday, March 25, 2014

Angry Shrimp from Self mag

I didn't know if I could make this recipe tonight using the ingredients I had on hand, mainly because I didn't have any Grand Marnier. Then I googled "what is Grand Marnier?" and found out it is Triple Sec, which I did have. Problem solved! We are having Angry Shrimp tonight on rice noodles. Sounds healthy, huh? 

I saw the recipe, along with several other delicious looking entrees, in my Self magazine. I looked at the exercises in this issue and passed, but the recipes looked totally doable. No hand stands or back bends required here! Maybe some yoga meditation moves, but that will be the extent of it. I had a bag of kale, already chopped, some frozen shrimp, raisins, dried cranberries (oh well, not cherries!), chipotle and cumin spices, fresh garlic, homemade chicken broth, and even some toasted pumpkins seeds (pepitas). It was destined to be!

Since this dinner cooks quickly, I prepped everything ahead of time and had it ready to cook when my hub gets home and takes a shower. I will cook it then and serve it piping hot as we sit down to discuss the day and watch the news. 

I did put the rice noodles in a pot of warm water an hour ago, per the package instructions, to hydrate them. Just before serving, I drained the noodles, then tossed them with a teaspoonful of sesame oil. I portioned the noodles into pasta bowls and ladled the kale-shrimp mixure on top. Orange slices and pepitas garnished the creation.

The dish garnered remarks like, "interesting" and "spicy". The guys thought the fusion of citrus and musky chili was different. The consensus it was pretty good. I will probably make it again. 

I followed this recipe from the Self magazine, with a few substitutions (noted):

Angry Shrimp

Fiery chipotle gives a kick, and the iron in shrimp keeps you high-energy.

Serves 6


  • 2 tablespoons pumpkin seeds
  • 1/2 cup golden raisins (I used black raisins)
  • 2 tablespoons olive oil, divided
  • 3/4 cup diced white onion
  • 1/4 cup dried cherries, chopped (I used dried cranberries)
  • 2 teaspoons chipotle powder
  • 4 teaspoons chopped garlic, divided
  • 1/2 teaspoon ground cumin
  • 1/2 cup Grand Marnier orange liqueur (I used Triple Sec)
  • 20 oz low-sodium vegetable broth (I used homemade chicken broth)
  • 1 tablespoon cornstarch
  • 2 lbs medium-large shrimp, peeled and deveined, thawed if frozen
  • 1 tablespoon orange zest
  • 6 cups kale, stems removed, chopped
  • 3 cups cooked brown rice (I used rice noodles)


  1. In a small pan over high heat, toast pumpkin seeds, stirring constantly, until lightly brown, 1 to 2 minutes. In a food processor, puree raisins and 1/4 cup water 1 minute. In a large pan over medium heat, heat 1 tbsp oil. Add onion; cook until translucent, 5 minutes. Stir in raisin puree, cranberries, chipotle, 1 tsp garlic and cumin; cook 1 minute. Add Triple Sec and cook, stirring, until alcohol is cooked out, 1 to 2 minutes. Add broth and bring to a boil, then reduce heat and simmer. In a bowl, dissolve cornstarch in 1 tbsp cold water. Gradually add cornstarch mixture to broth mixture to thicken; reduce heat and simmer 7 to 10 minutes. Add shrimp; cook until pale white, 5 minutes. Stir in zest; season with salt and pepper. Transfer to a bowl and set aside. In pan, heat remaining 1 tbsp oil. Cook kale and 3 tsp garlic, stirring, until kale starts to wilt, 3 to 5 minutes. Strain juices and combine with rice noodles. Divide noodle mixture, shrimp and seeds among 6 plates. I added slices of the orange on top just  for fun!

No comments:

Post a Comment