This recipe is a rendition of a recipe that my daughter’s mother-in-law makes. Unfortunately there isn’t an Asian market anywhere near where I live so I have to improvise. It will be acceptable to improvise and still be tasty but if you can get some
the ingredients at the Asian market I’m sure it will be worth a trip.
1 1/2 pounds of the best and largest fresh shrimp you can find (try a local seafood specialty store instead of the grocery store. You’ll pay more but it’s well worth it!)
Lemongrass (if you can’t find fresh try getting the tube in the produce section)
2 fresh chili peppers (you can use dried if you can’t find fresh)
Fish sauce (optional)
Oyster sauce (optional)
Red curry paste (You can get a recipe here) or watch Endang in the video below explain how she makes it
FRESH IS ALWAYS BEST! So try to get everything you can at your Asian market!
Here is the video I shot of Endang making this wonderfully tasty dish:
Be sure to buy the freshest shrimp you can find. We have a seafood
store locally that brings in really fresh fish and seafood. The shrimp is
always much better quality and fresher when purchased there!
1 lb. of shrimp (you can double this if needed)
Fresh cilantro chopped
White wine
Fresh garlic (about 1 to 2 medium cloves to taste) sliced, chopped or minced (I use the garlic zoom featured here)
Olive oil
Fresh cracked pepper
Remove shells and clean the shrimp.
Heat a couple of TBS. of olive oil in a skillet. (we use the side burner on the grill when cooking seafood sometimes to keep the house from getting all stinky!)
Saute the shrimp for a few minutes then add the cracked pepper & garlic. Saute for another couple of minutes then pour in the white wine
and simmer for another few minutes.
I love this recipe served over nice hot fluffy Jasmine rice!
And as shown in the photo it goes very well with fresh cooked brussel sprouts!
Bona petit!
Please leave comments below and also feel free to share!
We had the wonderful opportunity to spend some time in Maine this year when my son got married to a gal that is from Maine.
The wedding was at Pleasant Point Inn right on Kezar lake in Lovell, Maine. Very lovely location.
Jesse and Sarah’s wedding
We decided to take several days vacation after the wedding and spend time on the coast of Maine in the same area I used to take
Many do not realize that lobsters come in two shell forms:
Soft shell and hard shell
Soft shell is much easier to get into and you can usually eat the entire lobster without heavy machinery.
Hard shell are great but you definitely need some heavy duty tools to access the meat.
I used to take my kids to Maine every summer for a few days or a week every year when we lived in Vermont. It was a magical and wonderful time
being right on the water and eating lobster every day while we were there!
It’s funny I’ve actually had people in the grocery store ask me how to cook lobsters when I’ve bought them live.
It’s really very easy but some are squeamish when putting the into to the pot live.
You just need a large pot and I actually use an insert into that pot that has holes in it to let the steam through.
Steaming is best because they don’t take on as much water. Once they are done cooking it’s not fun to have the water
drain all over when you break them apart! Timing depends on how many lobsters and the size of them. If they are average 1 1/2 pounds
and you only have a couple, you could cook them about 25 to 30 mins. and it will be fine.
We stayed right next door to a place where we could order the lobsters of any size and have them cooked. Then we brought them back to where we stayed and ate them.
The first night we were there we had a crowd of family join us and we ordered and ate 13 lobsters for dinner!!!
It was great because it would have been 3 times the price to eat them at the restaurant!
Maine Lobsters
Maine Lobster
How to eat a Maine lobster:
There are many ways to eat a lobster, just like eating Maryland crabs. I prefer to remove the tail
by turning it upside down and grabbing the tail and pulling it backwards until it snaps off the body.
Then I squeeze the tail inward toward itself until it cracks all the way down. Then use both hands to
pull it apart away from you by pushing it backwards on both sides and then grab the meat and pull it out.
Twist the claws off and break them apart. Use tools or utensils to push the meat through the claws
and legs. Lots of meat can be found in the body right where the legs attach so don’t forget to
attack that part as well! The legs are more work and many leave them behind but the bigger the lobster the
more meat you will find and the legs should not be ignored.
Dip in drawn butter and you are in HEAVEN!
After the wedding we spent several days on the coast of Maine and it was just heavenly!
The Smokehouse Boys are dear friends for many years and the last several years they have been perfecting this rub.
They have been competing in many BBQ bashes in various locations. This past summer taking 6th place for their pulled pork
out of over 100 entrants!!
You can use this rub on so many things but it is especially tasty when roasting or grilling pork!
You can combine any or all of the following with the Reaper Rub too!
Here is a list of possibles:
Herbs de Provence
Cumin
Chili powder
Garlic powder
Cracked black pepper
Ceyene pepper
Roast Pork on the Grill
Just use any combination of spices that you like and that compliment each other. Place the pork roast in a roasting pan and place it on the pre-heated (between 400 & 500 degrees) grill. Close the lid and let it roast for at least 2 hrs.
depending on size. If it is on the large side I will let it go for 3 hrs. and just turn the heat down a little so it doesn’t get too charred on the outside. (Although we really love that charred exterior too).
About an hour before it is done you can scrub up some russet potatoes and throw them on the grill turning them after 30 mins.
Let those roast rest for 15 mins. or so after you remove it from the grill. Then carve and eat!
Serve this with the roasted asparagus or steamed veggies and you have a super easy delicious meal.
January 13th, 2013 
