Thai-inspired green beans and shrimp
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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
Ingredients
For the spicy fish sauce sauce:
- 2
tablespoons fish sauce
- 1
tablespoon water
- 1
tablespoon white vinegar
- 2
cloves garlic, grated on a microplane
- 1-2
bird's eye chilis
- 1
teaspoon sugar
For the green beans and shrimp:
- 1/2
lb green beans
- 1
bell pepper
- 1
bunch scallions
- 1
cup fresh basil
- 8-12
shrimp (depending on the size)
Instructions
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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