Thai Peanut Shrimp and Kale over Basmati Rice

Thump, thump, thump, clang, clatter annnnd done.  That’s the sound of me racing to the kitchen to make dinner at halftime last night.  Yes, the Patriots played and I was glued to my seat the entire game save a hurried trip to the kitchen.  Even though I grocery shopped last week, this weekend’s snow storm left us a little light on ingredients.  Rather than brave the roads and the storm (or leave the game for any reason), I rummaged in the pantry and dug into the freezer to find a group of ingredients that could make a quick dinner.

Halftimes and football games not withstanding, rummaging and digging for ingredients which then become a delicious meal is, without question, one of my favorite things to do in the kitchen.  It’s actually also a little calming.  Rather than having so many options with a wealth of ingredients, the restriction of “what’s on hand” actually makes the creation process easier, with only a few choices rather than unlimited options.

It’s also, for many, a different way to think about cooking.  Rather than planning a menu and shopping to that plan, which I also highly recommend, the rummage and dig method, or “freezer diving” as I like to call it, is a perfect way to reduce waste, use up what’s on hand, and spend a little less at the grocery store.

Hope you like this quick, healthy meal!

Thai Peanut Shrimp and Baby Kale over Basmati Rice
Rice
2 cups basmati rice
4 cups water
1/2 teaspoon salt

Shrimp and Kale
1 tablespoon canola oil
1 cup sliced onion; about 1 small onion
1/2 tablespoon minced lemon grass
1/2 Thai chili, seeds removed and julienned
1 tablespoon grated fresh ginger: about 1/2 ginger root
1 tablespoon minced garlic; about 3 cloves
4 cups light packed baby kale
1/4 cup fish sauce (nam pla)
1 1/2 cups chicken broth
1/2 cup smooth peanut butter
1 pound peeled and deveined raw shrimp (16 to 20 count)
1/2 cup unsalted peanuts, for garnish
1 lime, cut into wedges, for garnish
1 cup fresh cilantro leaves, for garnish

Rice
Bring the water and salt to a boil in a medium sauce pan. Meanwhile, rinse the rice in cold water until the water runs clear. Add to the boiling water, cover and remove from heat after 15 minutes. Let sit 5 minutes and then fluff with a fork.  Meanwhile, prepare the shrimp and kale.

Shrimp and Kale
Heat a large skillet over medium-high heat. Add the canola oil and then the onion and sauté until soft, about 7 minutes. Add the lemon grass, chili, ginger and garlic and sauté for another 1 minutes, stirring frequently. Add the kale and the rest of the ingredients except the shrimp. When everything is well incorporated and at a simmer, add the shrimp and cook for 2 to 4 minutes watching closely until the shrimp just turns pink all the way through. Serve over basmati rice with garnishes.

Serves 4 to 6