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Heatwave Cooking

Heatwave Cooking

When SF temps are exceeding 90 degrees and no one has AC, what's a girl to cook? Shrimp and more that my pantry is in order post move, I'm finally cooking again and prawns are a wonderful easy and delicious ingredient to focus on. Check out this delish recipe from the NY Times and stay cool Bay Area-based pals!

Sautéed Shrimp With Coconut Oil, Ginger and Coriander

2 ½ tablespoons refined coconut oil
6 scallions, white parts thinly sliced; dark green parts sliced and reserved
1 tablespoon finely chopped peeled ginger
2 garlic cloves, finely chopped
½ teaspoon ground coriander
1 pound large shrimp, shelled
½ teaspoon kosher salt
1 teaspoon fresh lemon juice
½ teaspoon ground black pepper
Lemon wedges, for serving

Heat a large skillet over medium heat. Melt the coconut oil in the pan. Add the white scallion slices, ginger and garlic. Cook, stirring, until fragrant, about 30 seconds. Add the coriander and cook 30 seconds more.

Add the shrimp and salt. Cook, tossing occasionally, until shrimp are opaque, about 2 to 3 minutes. Stir in the green scallion pieces and cook until just wilted, 10 to 15 seconds. Season with lemon juice and black pepper. Serve with lemon wedges.

Photo credit: NYT Cooking

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