delishytown's Citrusy Coconut Thai Linguine with Grilled Coconut Shrimp, Fennel & Grapefruit Salad, with Peanuts, Coconut Flakes and Thai Basil Oil
I was contacted a couple weeks ago by Tumblr asking me if I wanted to be part of a MasterChef Mystery Box At Home Challenge. Hell yeah I do! I love MasterChef! They got back to me right away, I’m in! They said they’re going to send me boxes of food to cook with. Ha ha, that’s awesome. On Friday afternoon the UPS guy pulled up with the first box from “Plated”, a company that sends fresh ingredients along with easy to follow recipes to people who want to cook dinner, but are to busy or tired to go the the store and figure out what to make. Inside was a silvery mini cooler full of ingredients, ice packets, and a letter which said my challenge was to create an “elevated dish using some or all of the ingredients”
Here’s what I had to work with: Green lentils, shrimp, linguini, soy sauce, grits, corn meal, a fennel bulb with fronds, a grapefruit, gorgonzola cheese, cheddar cheese, and unsweetened coconut milk. I wanted to use as many of the ingredients as possible.
I decided to make a Citrusy Coconut Thai Linguine with Grilled Coconut Shrimp, Fennel Grapefruit Salad garnished with Peanuts, Sweetened Coconut Flakes & Thai Basil Oil. It came out so delicious! I was a little thrown by the grapefruit because it has such a strong taste, but it was really good. My husband and I agreed that it was a refreshing bite against the creaminess of the coconut sauce.
Here’s how I made this dish:
For the shrimp marinade: Mix half the can of coconut milk, 1 tblsp miso paste, 2 tsp soy sauce, chopped fresh garlic, fresh grated ginger, a little brown sugar, black pepper, 1 tsp rice vinegar, & red chili paste. Place the shrimp in the marinade and set in the fridge.
Mango Coconut sauce: In a blender, blend until creamy the other half of the coconut milk, a few grapefruit segments, 3/4 of a fresh mango, peeled and cubed (set aside the other 1/4 mango for the salad), 1/4 tsp smashed garlic, 1/2 tsp fresh grated ginger, 1/4 tsp turmeric, 1 tsp soy sauce, 1 tsp fish sauce, a dash of red pepper flakes. Blend and set in the fridge to cool.
Clean the blender and blend Thai basil with grape seed oil. Pour into a squeeze bottle and set in the fridge.
Cook pasta al dente. Drain. Season with a sprinkle of soy sauce and a few dashes of sesame oil. Toss and set in the fridge to cool.
For the salad: Thinly slice a fennel bulb, peel and segment grapefruit, slice yellow bell peppers, and the 1/4 fresh mango. Toss with a little grapefruit juice, lime juice and sesame oil. Set in the fridge to cool.
Heat a grill pan to high. Brush the grates with a little grape seed oil. Grill the shrimp for 1 minute on each side, and remove to a plate, do not overcook. They continue to cook as they rest.
Toss the pasta with a little of the cooled mango coconut sauce, smear a little of the sauce on the plate, swirl the noodles into a nest. Add some of the salad on top of the noodles, top with grilled shrimp, garnish with sweet coconut flakes, crushed peanuts, fennel fronds, and Thai basil oil.
Yum! Thanks MasterChef and Tumblr! This was a really fun and delicious challenge. Tonight I’m going to make lentil scrapple with the lentils and grits for Meatless Monday.
Reblogging this because I wrote it! I made this recipe for Master Chef, Please Enjoy!