Poultry · Seafood

Thai Inspired Shrimp & Chicken Larb Gai

Shrimp & Chicken Larb Gai
I must admit that I’ve been incredibly lazy in the kitchen these past few weeks. It’s been really warm and humid (for San Diego standards, that is) and the last thing I want to do is hang out over the hot stove for long periods of time.

And don’t even get me started about my utter disdain for dishes!

Shrimp & Chicken Larb Gai
So my “cooking” of late has really consisted of compiling ingredients (salads or sandwiches), charcuterie boards (AMEN!), or quick prep dishes such as stir-frys.

Because…you know…. EVERYTHING STIR-FRY and all.

Total shameless plug.

Shrimp & Chicken Larb Gai
But all self-promotion aside, stir-fry dishes are a total legit way to get something scrumptious in your belly with minimal cooking time. The majority of your efforts primarily go towards chopping the ingredients— easy peasy!

Shrimp & Chicken Larb Gai
This Shrimp & Chicken Larb Gai is a slight variation of my Pork Larb Gai which is a Thai minced pork salad. For the protein I went with a surf and turf approach as I love the flavor combo. For the ground chicken, you can go with breast meat but I prefer the flavor of dark meat. And if you want a really light approach, sub the chicken with ground turkey breast.

Shrimp & Chicken Larb Gai

Whichever protein you select, you’ll really love Larb Gai –-especially during the summer months. The dish is light yet fulfilling and is punched up with TONS of flavor from the fresh lime juice, bright herbs and savory sauce. I often have it over steamed rice but when I’m feeling extra lazy or when it’s warm out, I use it as filling for lettuce wraps. Either way, you’ll love it.

Enjoy!

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Thai Inspired Shrimp & Chicken Larb Gai
Serves 4-6

Ingredients:

1 tablespoon granulated sugar
1 tablespoon warm water
4 tablespoons fresh lime juice, divided
3 tablespoons fish sauce, divided
1 teaspoon minced Thai chiles, divided
3 tablespoon vegetable oil
1/4 cup minced red onions or shallots
4-5 kaffir lime leaves, sliced into thin strips
1 tablespoon minced garlic
1/2 teaspoon red chili flakes
1 pound ground chicken
½ pound peeled shrimp, cleaned and deveined
2 scallions, chopped
1 heaping tablespoon ground toasted rice powder*
1 cup thinly sliced red onion
1 cup fresh mint leaves, roughly torn
1 cup fresh cilantro leaves, roughly torn
1 cup fresh Thai basil leaves, roughly torn

In a small bowl, create the sauce by whisking together the sugar and warm water until dissolved. Add in 2 tablespoons lime juice, 2 tablespoons fish sauce and ½ teaspoon minced chiles (more to taste). Set the sauce aside.

Heat the vegetable oil in a wok or large skillet over medium-low heat. Add the minced onions, kaffir lime leaves, garlic and cook for 1 minute. Add ½ teaspoon minced chiles (more to taste), red chili flakes and cook for an additional 30 seconds. Increase the heat to medium-high and add in the ground chicken.

Using a wooden spoon, stir the chicken around the wok/skillet while breaking it apart to a crumbled consistency. Cook the chicken for 3-4 minutes and then add the shrimp Stir-fry for an additional 2 minutes until the shrimp becomes pink and opaque. Stir in the remaining fish sauce and scallions.

Remove the wok/skillet from the heat. Toss in the rice powder, remaining lime juice, sliced red onions, mint leaves, cilantro leaves, and Thai basil. Stir in a few spoonfuls of the sauce to taste. Plate the larb with extra fresh herbs, whole chiles, lime wedges, sliced cucumbers, and lettuce. Serve immediately with either steamed rice or whole lettuce leaves for wraps. The remaining sauce can be served alongside as a dipping sauce.

*If you cannot find pre-ground toasted rice powder, you can easily make your own. Toast uncooked jasmine rice in a skillet over low heat until golden brown. Once cooled, transfer the toasted rice into a spice grinder and grind until you get a fine powder.

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Pork · Seafood

“Lickety-Split” Clams with Spicy Italian Sausage

Clams with Spicy Italian Sausage

I think that daylight savings actually stole time from me instead of giving a few extra hours of light. Lately, I feel like I’ve been scrambling around trying to get things done and my overwhelming “to-do” pile is now as enormous as Santa’s delivery list.

Oy vey….

Thankfully, I’ve got some clutch recipes like this Clams with Spicy Italian Sausage in my back pocket that I can whip out on days when I’m racing time. Quick and easy recipes that are no fuss, are scrumptious and can be done in no time flat.

This surf and turf little beauty can be pulled together in under 20 minutes. YUP! True Story! That’s less time than it would take for me to go and grab some take out. And let’s face it, so much tastier too.

While the Italian sausage browns, you can chop up the necessary aromatics and give the clams a little scrub down. And while the clams are bubbling away in the glorious broth, throw your baguettes (or bread of your choice) in the toaster oven to brown. No time wasted here!

The briny clams pair so well with the spicy sausage and the fresh herbs and tomatoes add a brightness and subtle acidity to the dish. And the broth–OH the broth! Quite amazing how much flavor you can get in 20 minutes when you pair sausage, wine and seafood stock. Perfect to dunk your crunchy bread into.

Heck–you’ll save so much time on your meal prep that you can take a few moments to sit down and enjoy a glass of vino. After all, you had to open the bottle to deglaze the pot.

Totally reasonable.

And with that, have a great weekend, Friends!

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Clams with Spicy Italian Sausage
Serves 2

Ingredients:

2 tablespoons extra virgin olive oil
¼ pound hot Italian sausage
½ cup diced red onion
1 tablespoon minced garlic
½ teaspoon red chili flakes
1 cup dry white wine
2 cups seafood stock or clam juice
2 pounds fresh clams, scrubbed and debearded
¼ cup chopped Italian parsley, plus more for garnish
3 Roma tomatoes, diced and seeded (about 1 cup)
kosher salt
black pepper

Heat a heavy bottom pot with the olive oil over medium-high heat. Add in the sausage and use a wooden spoon to crumble up the meat while it’s browning. Once browned, use a slotted spoon to remove the sausage to a plate that has been lined with paper towels to drain.

Lower the heat to medium and cook the onions for 1-2 minutes until tender but not browned. Add in the garlic, chili flakes and cook for an additional minute. Turn the heat back up to high. Deglaze the pan with the white wine and use the wooden spoon to scrape up the brown pits. Reduce the liquids by half.

Add in the clam juice and once the liquids come to a slow boil, carefully add in the clams, and parsley. Stir in the cooked sausage and cover the pot with a lid. Cook for 4-5 minutes until the clams have opened.

Once the shells have opened, remove the clams and divide them between two bowls. Stir the diced tomatoes into the broth. Check the for seasonings and adjust as needed with kosher salt and pepper. Ladle the broth over the clams and garnish with additional parsley. Serve immediately with toasted bread (baguettes or ciabatta).