Wednesday, November 14, 2012

Thai Coconut Lemon Lime Shrimp

 
I am excited today, because we head into the city for 5 days for me to cover the San Diego Food and Wine Festival! I was chosen as press coverage for this event, so I get to see everything, talk to everyone, taste everything and interview some great celebrity chefs!

Wine, Food and more Wine! The most talked about culinary rock stars, master sommeliers, and legendary winemakers will be here for Southern California's largest celebration of wine and food. Taste the love of the craft from 200 wineries, breweries and spirits from around the globe and 70 of San Diego's trendsetting chefs and restaurants.

http://www.sandiegowineclassic.com/ We kicked off the event on Sunday night with a pre-launch party downtown San Diego, at Analog Bar and Grill.
 It was called "Uncorked - Celebrity Chef photo shoot". This was just a fun party to give us a taste of what is to come. I didn't have to do press coverage of it, I just got to enjoy yummy food and wine. My favorite wine of the night was Paisley. It is by McCay Cellars.
 It is a blend of four different Zinfandels and a Petite Sirah. On their website, this is how they describe this wine: "FOODIE is how I describe this wonderful blend. Paisley has the ability to stand up tall when challenged by spicy food. Smooth elegant Jam/Berry up front fruit profile. A complex Wine with many layers and fruit under tones layered with soft tannins. This wonderful wine has the complexity of our Zinfandel’s along with the fruit driven flavors of our Petite Sirah. Blackberry, plum and hazel nut are just some of the aromas in this blend. The tannins are well balanced and layered." I completely agree with their description. I talked with Cameron from Lodi Vineyards. He was pouring this beautiful bottle. He said: "This is what happens when you add the grapes and just leave it alone!" Beautiful. I will be picking up a case of this bad boy! At only $28 a bottle it is a steal! We were invited up for a weekend at Lodi Vineyards soon and we will definitely be going! 
We had a tremendous time at this party! It made me very excited for this weeks events! We got to watch some celebrity Mixologists compete in a drink competition, hob nobbed with some celebrity chefs, listened to some great music, and most of all got to eat some amazing food and fabulous wine!
I sure hope some of my local readers will be at the San Diego Food and Wine Classic this week! Come find me! Now on to today's recipe!

I love a good Thai dish. With the abundance of Lemons and Limes in my backyard right now, I thought it would be good to make a dish that featured the fruits. If you are all worried about my skin issue, don't. I wore gloves. =)

I would highly recommend getting fresh shrimp if you can. There is a huge difference. Thankfully living where I do, I can easily get fresh shrimp. I also like to leave the tails on, because I feel it adds more flavor to the broth. 
Thai Lemon Lime Shrimp
adapted from Closet Cooking


1 pound shrimp, shelled and deveined
1/3 cup sweet chili sauce
1 lemon, juice and zest
1 lime, juice and zest
1 teaspoon siracha
1 tablespoon fish sauce
3 cloves garlic, chopped
1 teaspoon brown sugar
1/4 cup coconut milk
1/4 cup thai  basil, chopped

Wash, Peel, and devein your shrimp, leaving the tails on if possible. 


Mix together the sweet chili sauce, lemon juice, lemon zest, lime juice, lime zest, siracha, fish sauce, garlic and brown sugar. 
Marinate the shrimp in the marinade for 10 minutes.
Heat a pan over medium heat.
Add the shrimp, the marinade, coconut milk, and chopped thai basil, and simmer until the shrimp are cooked, about 2-3 minutes.
Serve!

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