Cooking
Yasmin Fahr’s five-star recipe features sweet shrimp, spicy ginger and creamy coconut milk — and has received rave reviews.
Of all the frozen proteins you could thaw for an easy weeknight dinner, shrimp are about the speediest and most elegant. Just pour the icy crustaceans into a bowl of cool tap water and let them soften on the counter while you prep the rest of your ingredients. By the time the garlic has been chopped and the spices are lined up on your counter, all the shrimp need is a friendly pat dry with a clean kitchen towel and they’re ready to go.
They have a squillion uses, as our own Krysten Chambrot details in this very helpful article. Climbing to the top of my must-try list is this heady ginger-garlic shrimp with coconut milk from Yasmin Fahr, which glows golden with turmeric. Be generous with the lime juice here; sweet, plump shrimp like a lot of acid.
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Shrimp cook pretty fast, but what if you want to save time on chopping, too? I’d reach for Colu Henry’s 15-minute broiled salmon with chile and orange, in which chopping a handful of fresh mint is the only knife work required. Or just tear the tender leaves directly into the pan for a more rustic dish — you won’t even have to wash the cutting board. Chop-chop!
There’s a bit more chopping, along with slicing and shredding, involved in Ham El-Waylly’s deeply flavored vegetable tortilla soup, but the savory, brick-red broth pays back your efforts. Ham uses tortilla chips here in two ways — pulverized to add body to the soup, then sprinkled on top for a crunchy contrast. Full of caramelized sweetness from some seared red cabbage, it’s just the thing to usher in these cool autumn evenings.
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