|This savory recipe uses hipon (shrimp) and humble vegetables like sweet potato and spinach cooked in a creamy miso coconut milk, by Chef Woldy Reyes.|
CHEF WOLDY REYES
This savory recipe uses hipon (shrimp) and humble vegetables like sweet potato and spinach cooked in a creamy miso coconut milk, by Chef Woldy Reyes.
Here's Chef's version, now it's your turn!
DID YOU KNOW?
Shrimp and prawns are central to various cuisines from different cultures.
THEY are fished WORLDWIDE, in the Atlantic, Pacific, Arctic, and Indian Oceans.
|The risk of overfishing with shrimp is relatively low, but growing demand is causing pressure on some stocks.||A prawn’s size can vary considerably depending on the species, from just an inch or so, up to 30cm.|
Ready to cook? Let's see what you need!
1 package (250 g) Sjörapport - peeled cold-water shrimp from Ikea
2 (13.5 ounce) cans full fat unsweetened coconut milk
1/4 c white miso
3 T vegetable oil
2 medium sweet potatoes, cut into ½” pieces
1 green bell peppers, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 small yellow onion, chopped
3 garlic cloves, minced
2 T fresh ginger, skin peeled and minced
2 fresno chili, seeded and finely chopped
1 bay leaf
5 packed cups spinach
3 scallions, trimmed and chopped
Fresh cilantro, chopped
Cooked Jasmine Rice
Nutrition Information (excludes rice)
Calories: 260 kcal
Total Fat (g): 40 g
Cholesterol: 97 mg
Sodium: 1200 mg
Total Carbs: 36 g
Fibers: 10 g
Sugars: 7 g
Protein: 26 gm
Heat the vegetable oil in a dutch oven over medium heat and add sweet potatoes and onions, and saute until the sweet potatoes are cooked and the onions are translucent, about 5 minutes. Stir in bell peppers and cook for 2 minutes. Add the garlic, ginger, fresno chili, and bay leaf.
Continue to cook for an additional 3 minutes and season with salt and pepper.
Pour in the coconut milk and with a wire whisk stir in white miso until it dissolves into the coconut milk. Reduce the heat to low and bring the sauce to a simmer until it slightly thickens about 5 minutes. Season with salt and pepper to taste.
Add in the peeled cold-water shrimp and let the shrimp warm through, 5 minutes. Check for seasoning. Turn the heat off and stir in spinach, and season with salt and pepper to taste.
Now enjoy your dish in the knowledge you've helped protect our oceans.
Because sustainable seafood is...
...AND OUR OCEANS TOO
AND WE NEED OUR OCEANS TO THRIVE
|They contain 80 percent of our world’s biodiversity.||They’re the lungs of our planet, providing us with the oxygen we need.||And they feed over 3 billion people.|
|They contain 80 percent of our world’s biodiversity.|
|They’re the lungs of our planet, providing us with the oxygen we need.|
|And they feed over 3 billion people.|
So the next time you buy fish, remember to look for the blue fish label.
This means your seafood has been sourced by a fishery committed to protecting fish stocks, habitats, and livelihoods.
ABOUT CHEF WOLDY
Woldy Reyes is a Chef and Founder of Woldy Kusina, based in New York. As a first-generation Filipino American, Reyes effortlessly infuses contemporary dishes with vibrant flavors and colors that are inspired by his roots.
Chef portrait courtesy of Woldy Reyes
Prawn illustration: © Scandinavian Fishing Year Book
Chef's dish: Woldy Reyes