Shrimp with roasted chili paste and fresh basil

From Quick and Easy Thai by Nancie McDermott

3 Tb veg oil
1 Tb chopped garlic
1 lb medium shrimp, peeled and deveined
3 Tb roasted chili paste, nahm prik pao (or curry paste)
2 Tb fish sauce
1/4 c chicken broth
1 tea sugar
1c fresh Asian or Italian basil leaves or fresh mint leaves or fresh cilantro leaves
2 long red fresh chee fah chilies, sliced crosswise into ovals, or a small handful of long, thin strips of sweet red bell pepper

1. Heat the oil in a large, deep skillet or a wok over medium-high heat until a bit of garlic sizzles at once. Add the garlic and toss well until fragrant. Add the shrimp and toss until they turn pink.

2. Add the roasted chili paste, fish sauce, broth and sugar and continue cooking for 1 to 2 minutes, tossing occasionally, until shrimp are cooked through and coated with sauce. Add the basil leaves and toss well. Garnish with chilies.

Shrimp and Mussels with Sofrito

From Everyday Food March 2012

serves 4

2c Sofrito (see following recipe)
2 lbs mussels, rinsed and scrubbed
1/2 c dry white wine
1 lb large shrimp, peeled adn deveined
2 Tb unsalted butter, room temp
salt and pepper
gluten free bread or rice

In a large pot over medium, stir together sofrito and mussels. Add wine and 1/2 c water and bring to a boil. Stir in shrimp, cover and cook until mussels open and shrimp are opaque throughout, 6 minutes, stirring once. (Discard any unopened mussles.) Remove from heat and stir in butter until melted. Season with salt and pepper and serve with bread or rice.

Fried Rice

From The Best Recipes in the World by Mark Bittman

4 servings

3 Tb neutral oil
2 eggs, lightly beaten
1/2 lb small peeled shrimp
1/2 lb Barbecued Pork, Chinese sausage, or other meat, chopped into bits
1/2 c chopped scallion
4 c leftover cooked long-grain rice, chilled
1 T soy sauce
3 tea dark sesame oil or toasted sesame seeds
salt and pepper to taste

Heat 1 Tb of the oil in a wok or large skillet over med heat, swirling the oil to coat the wok. Add eggs and scramble, breaking the egg into small pieces, just until set. Remove and set aside.

Raise the heat to high and add the remaining oil. When hot, add the shrimp and cook until they turn pink, just a minute or so. Add the pork and brown lightly, then stir in the scallion. When fragrant, stir in the rice, eggs, and soy sauce. Cook, stirring occasionally, until the rice is heated through, 3-5 minutes. Sprinkle the sesame oil over the rice, season with salt and pepper, and serve.

(optional: add 2 cups frozen peas when adding rice and eggs)