Patchoi with Shrimp
Recently, I spoke to my niece in Trinidad, and, as always I asked what’s for dinner. She mentioned patchoi with shrimp and of course, I then inquired how she made it. As luck would have it, I had a patchoi in the fridge and a package of shrimp in the freezer.
As we all know, if not attended to immediately, vegetables go bad, resulting in food waste. I have been guilty of food waste and am trying to reduce food waste myself.
Immediately, I went to the kitchen and whipped this up in less than 30 minutes. As you can see in the video, I seasoned the shrimp while it was still frozen! By the time it all came together, it was defrosted. That is the beauty of frozen shrimp. A must have in every freezer.
In this recipe for patchoi with shrimp, the chopped patchoi is cooked with simple seasoning and coconut milk or powder, followed by the addition of seasoned shrimp. Because both these ingredients cook quickly, my lunch was ready in no time. The flavors meld amazingly together, and I was happy to have some greens/a vegetable with my meal.
MAKES 6-8 SERVINGS
Ingredients you will need to make patchoi with shrimp:
- patchoi
- ripe tomatoes, chopped
- onion, sliced
- garlic, minced
- green seasoning
- extra virgin olive oil
- Hot pepper, to taste
- Himalayan salt
- coconut milk or 1 package coconut powder
- shrimp, cleaned and deveined
HOW TO MAKE PATCHOI WITH SHRIMP?
- Devein, rinse, drain and season shrimp with green seasoning, salt and black pepper. Marinate for a min of 30 mins or overnight in a resealable bag or glass container.
- Remove the stem of the patchoi. Rinse each leaf individually under running water to remove dirt. Drain.
- Chop patchoi in bite size pieces. Chop tomatoes and hot pepper(if using). Slice onion. Mince, grate or mash garlic.
- Heat oil in a wide sauté pan over high heat.
- Add onion and hot pepper tand cook until onion is translucent, about 2 minutes. Add tomatoes, garlic and sauté for one minute.
- Add chopped patchoi (white stems only) and salt.
- Stir in coconut milk or coconut powder , thyme leaves and cook, stirring constantly to mix all ingredients 2-3 minutes. Raise heat to high, cover and cook for another 5 minutes, stirring occasionally in a basting motion until some of the excess liquid has evaporated (but not dry and sticking) and the whites are translucent(or to your desired doneness).
- Add scallion, green leaves and cook for 2-3 minutes or just until they are cooked through.
- Add shrimp and cook for 7 minutes.
- Taste and add more salt if required. Remove pot from burner.
Patchoi with Shrimp
Ingredients
- 2 ½ pounds patchoi
- 2 medium ripe tomatoes chopped
- 1 large sweet onion sliced
- 6 cloves garlic minced
- 4 tbs green seasoning
- ¼ cup extra virgin olive oil
- Hot pepper to taste
- 2-3 teaspoons Himalayan salt
- 1 1/2 cups coconut milk or 1 package coconut powder
- 1 lb shrimp cleaned and deveined
Instructions
- Devein, rinse, drain and season shrimp with green seasoning, salt and black pepper. Marinate for a min of 30 mins or overnight in a resealable bag or glass container.
- Remove the stem of the patchoi. Rinse each leaf individually under running water to remove dirt. Drain.
- Chop patchoi in bite size pieces. Chop tomatoes and hot pepper(if using). Slice onion. Mince, grate or mash garlic.
- Heat oil in a wide sauté pan over high heat.
- Add onion and hot pepper tand cook until onion is translucent, about 2 minutes. Add tomatoes, garlic and sauté for one minute.
- Add chopped patchoi (white stems only) and salt.
- Stir in coconut milk or coconut powder , thyme leaves and cook, stirring constantly to mix all ingredients 2-3 minutes. Raise heat to high, cover and cook for another 5 minutes, stirring occasionally in a basting motion until some of the excess liquid has evaporated (but not dry and sticking) and the whites are translucent(or to your desired doneness).
- Add scallion, green leaves and cook for 2-3 minutes or just until they are cooked through.
- Add shrimp and cook for 7 minutes.
- Taste and add more salt if required. Remove pot from burner.
YUM…