CEimB: Shrimp Fried with Cabbage

First a tip.  I read that espresso beans might be a good source of UMPH on a run if you’re used to caffeine. I bought some dark chocolate beans, ate 2 before my run, and, as much as I love coffee and the beans, VOW NEVER TO EAT A CHOCOLATE COVERED COFFEE BEAN ON A RUN AGAIN! 

What’s the worst thing you have eaten to fuel a workout that made you feel ill?

And now, what’s cookin’ with the CEimBers…

The pick this week is by Sarah of Sarah’s Kitchen Adventures. The last time I checked, Sarah had some AWESOME cherry cheesecake cookies! Would those be PERFECT for dessert?! I’d say so.

This dish should have rice in it but I’m not into doing any extra steps this week and that included cooking rice.  Our dish was simply Shrimp and Cabbage and it was great. It’s not a photogenic dish

but your mouth won’t care.

Makes 4 servings (even without the rice!)

· 1 TBS toasted sesame oil

· 4 scallions, thin sliced

· 1 TBS peeled, grated fresh ginger (gotta love that fresh smell!)

· 1 lb peeled, deveined raw shrimp

· 1 head of green cabbage, thin sliced

· 3 TBS low sodium soy sauce

· 2 TBS sesame seeds

Heat the sesame oil in a large skillet over medium – high heat. Add the scallions, ginger, cabbage and cook, stirring frequently for about 6 minutes. NOTE! I changed things around here. First no need for canola oil, I just used the sesame since I didn’t need to cook the rice. Second, instead of adding the SHRIMP with the scallions and ginger, I added the cabbage because the shrimp would become too tough if cooked too long. Add the shrimp and cook for another 3 to 4 minutes or until shrimp turns pink.

Stir in the soy sauce and sesame seeds and serve. 

Don’t be tempted to add any more seasonings.  There isn’t a lot to this recipe but it comes through with TONS of flavor.

I found it a bit salty but that was because I used organic Tamari sauce (no low sodium soy as recommended).

The end result:  Another terrific recipe by Ellie Krieger and chosen by Sarah. Great pick!