Thai-inspired green beans and shrimp
Got green beans and basil in this week’s CSA haul which became this delicious dish inspired by the Six Seasons grilled beans with basil and spicy fish sauce sauce.
Do you have other vegetable forward cookbook recommendations? Not that I actually need more cookbooks but they’re good for inspiration right now. Let me know.
You'll be eating in: 25 minutes
Active time: 15 minutes
Yield: 2 servings
For the spicy fish sauce sauce:
tablespoons fish sauce
tablespoon white vinegar
cloves garlic, grated on a microplane
bird's eye chilis
For the green beans and shrimp:
lb green beans
cup fresh basil
shrimp (depending on the size)
Make the "spicy fish sauce sauce"
Whisk together the fish sauce, water, vinegar, garlic, chilis, and sugar in a bowl.
Char the vegetables
Char the green beans, bell pepper, and scallions on a hot, dry cast iron skillet and set aside in a mixing bowl. McFadden has a good tip that the dry char brings out more of the vegetable's flavor, instead of the flavor of hot oil.
Cook the shrimp and serve
Pan fry the shrimp in a little bit of oil until cooked through. Toss with the charred vegetables, basil, and sauce. Serve with rice.
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