Thai Shrimp on Red and Green Cabbage….- Originally posted May 2, 2012
As The Rantings of an Amateur Chef has been going since February of 2012, there are quite a few readers that have joined along the way. In an effort to bring back some great recipes that they may have missed, I will dedicate Sundays to re-posting a favorite that is at least two years old. I hope you enjoy! – The Ranting Chef
It is amazing how foods can enter your life, spend some time there and then leave. You find either a new food, or a new way to prepare it and you think it will be with you forever. You eat it frequently and at some point you look back and realize, you haven’t had it in ages. Red cabbage is one of those foods for me.
For a number of years when I was a teen, I’d slice off a wedge of red cabbage, sprinkle it with a bit of salt and eat it as a snack. The peppery flavor of the cabbage was complimented by the salt. It was a quick and (mostly) healthy snack. Now that I look back, I think it has been over 20 years since I’ve eaten it that way.
It works very well as part of this Thai Shrimp dish. Not only adding flavor, the color is makes the dish beautiful.
I bought the green cabbage already shredded (cole slaw shred). I used 21-30 sized shrimp.
I cooked up the cabbage in batches by color. Why? That is how I had stacked it in the bowl for the picture!
Of course, I had to mix it then.
Onions and garlic.
The shrimp cook rather fast so be prepared to serve when you put them in.
Thai Shrimp on Red and Green Cabbage
- 2 cups red cabbage, shredded
- 2 cups green cabbage leaves, shredded
- 2 tbsp vegetable oil
- 1 tbsp rice vinegar
- 1 onion, chopped
- 4 cloves garlic, pressed
- 1 1/2 lbs large raw shrimp, peeled and deveined
- 2 tsp crushed red pepper
- 1/2 cup cilantro, chopped
- 4 tbsp soy sauce
- 1/4 cup peanuts, dry roasted and crushed
In a wok or skillet, heat 1 tbsp of oil over medium high heat; when it is hot, add cabbage, half each at a time, cooking it in batches. When cooked (tender, but not soggy), place in a large mixing bowl. Toss with rice vinegar and set aside, keeping warm. The cabbage will be the bed on which you arrange the shrimp.
Back to the wok or skillet, add the remaining oil and heat over medium high heat. Add the onion first and cook 1 minute. Now add the garlic, cooking another minute. Finally, add the shrimp and cook all together until the shrimp turns pink, about 3-4 minutes.
Add remaining ingredients, except peanuts, and cook till incorporated, less than 15 seconds. Serve on a bed of cabbage with the peanuts sprinkled over the top.