I love that I have a wonderful fishmonger nearby. (The word "fishmonger" is woefully underused, by the way.) Not only do they have fresh Florida seafood, but they also have local grassfed beef in the freezer. I opted to get shrimp fresh off the boat from St. Augustine for dinner tonight. Neither of my boys eat shrimp so I decided to get a little creative with the meal.
I melted a mixture of butter and coconut oil in the skillet. I added some chopped ginger (from a bottle, sadly. My fresh ginger root had become moldy because I didn't use it quickly enough.) and let it infuse the oil. Next I added the shrimp. I was going to leave it at that, but then I saw a jar of Thai Kitchen Green Curry Paste in the fridge. Why not? The kids certainly weren't going to be eating it. I added a tablespoon of the paste and stirred, then about 1/4 cup of leftover Chardonnay. Chopped scallions I bought at the farmers' market on Saturday finished the dish. I also added some leftover chicken from a roasted chicken from last night. (The chicken was pastured and this farm produces the most delicious chicken I have ever tasted. It tastes like chicken.)
I had leftover sweet potato from last night's dinner and put the shrimp on top of it. Side note, you should only ever bake sweet potatoes. Microwaved sweet potatoes are gummy and bland. Baked sweet potatoes have caramelized and are soft. End Note. I had a sauté mix from the farmers' market that included mustard greens, chard, spinach and other mystery greens. After I put the shrimp on the potato, I sautéed the greens in the same pot to get the curry flavor on the greens. That was okay, not great. Mustard greens and curry don't mix well, FYI. Maybe fresh greens with a curried dressing might be interesting...
However, the spicy shrimp paired with the sweet sweet potato was perfect! I'm totally doing this again!
My picky eaters ate broccoli yet again. Don't they ever get bored of it? At least they're eating some vegetables...
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