Call it faux chutney if you will. This mindless shrimp and green bean dish flavored with a jar of apricot jam, fresh ginger, garlic and red pepper flakes all simmered together can be made in less than 20 minutes. It utilizes whatever fresh or frozen produce, protein and flavorings you have on hand. Read on for the “recipe” but please, just take the idea of using a jar of preserves or jam to bring together a meal and make it your own.
Disclosure: Grace is practicing some fair weather vegetarianism and (gasp!) not eating any seafood and most meats. Yes, my child! I actually don’t mind all that much. She’s thrilled with vegetables, beans and grains (some cheeses depending on the animal-not even joking). So for anyone wondering, there are things my children don’t eat these days apparently.
P.S. You may or may not have noticed Grace Gourmet has a sweet new logo made by my super talented cousin, Rachael. Very belated thank you Rachael!
Jam Good Shrimp & Green Beans
Serves 2 adults and 2 toddlers with a little left over
- 3 tablespoon extra-virgin olive or coconut oil (divided use)
- 3 small cloves garlic crushed
- 1 thumb size piece of ginger, peeled and minced
- 1 small sweet onion, chopped
- 2 generous pinches red pepper flakes (less if you don’t like heat)
- 1/2 lb raw fresh or frozen shrimp
- 1 small bag of frozen green beans
- 1 10 ounce jar of apricot jam
- 1 -2 tablespoons of fresh thyme and/or rosemary and/or marjoram
- Salt & pepper to taste
- Cooked brown Basmati rice for serving
- On medium high heat, add oil, garlic, ginger, onion and red pepper flakes. Stir and cook until translucent, fragrant and golden brown.
- Add another tablespoon of oil and add shrimp. If frozen, cook on each side about 5-7 minutes until pink and firm. If raw, cook about 3 minutes per side, until just barely cooked through.
- Add green beans, another tablespoon of oil, stir and cook for another 2-3 minutes until green beans are bright green and starting to soften.
- Add apricot jam, fresh herbs and a pinch of salt and pepper. Simmer on low for about 10-15 minutes until a thin glossy sauce has formed that is hot and softly bubbling.
- Serve over rice and enjoy!
- Protein options: we’ve had tasty success using chicken, leftover chopped pork tenderloin or pork chops in the same way. Try cashews and chickpeas for a vegetarian version.
- Cilantro would be a great herb substitute.
- For cooking shrimp-it’s so tempting to flip and stir and accost your shrimp when you are cooking it. Please just leave them in place until they are cooked on the edges and the shrimp releases from the pan without resistance. Then flip, cook and carry on.
- Sweet potatoes, peas or carrots would be great here.
- So many options for using various jams or preserves here such as orange preserves, ginger spread or peach. The only kind I wouldn’t attempt for it being too sweet is strawberry and grape. But that’s just me!
- Cut green beans and rice make a great finger food for older babies who would love them sweetened with apricot.