Thai Lemon Lime Giant Shrimp

Serves 2
Allergy Shellfish
Meal type Main Dish


  • 2lb giant shrimp (4-8 pieces) )
  • 2 shallots (minced)
  • 2 cloves garlic (minced)
  • 1/2 teaspoon dried chilies (crushed)
  • 1 Large Lime (Zest and Juice)
  • 1 teaspoon lemongrass (minced)
  • 2 tablespoons honey
  • 1/4 teaspoon tumeric
  • 4 tablespoons coconut milk
  • 1/4 cup cilantro (chopped)


Step 1
In a cup or small bowl, whisk together the lime juice, honey, fish sauce, and turmeric. Stir until honey is dissolved. Set aside.
Step 2
Warm a wok or large frying pan over medium-high heat. Add 2-3 Tbsp. oil and swirl around, then add the shallots or onion, garlic, fresh red chili and lemongrass. Stir-fry 2-3 minutes, or until the spices are fragrant and the shallots have softened.
Step 3
Add the prepared lemon mixture (from step 1) plus the shrimp. Stir-fry 2-3 minutes, or until the shrimp are pink and plump (avoid over-cooking, or they will lose their succulence).
Step 4
Reduce heat to medium-low. Add 3 to 4 Tbsp. coconut milk, stirring gently to incorporate. Finally, sprinkle over the lime zest and stir again.
Step 5
Remove from heat and taste-test for a balance of sweet, sour, and salty flavors. Add more fish sauce if more salt is needed, or a little sugar or honey if too sour. If too sweet or salty for your taste, add another squeeze of lime juice. If too spicy or pungent for your taste, add another Tbsp. or two of coconut milk.
Step 6
Add a final topping of fresh coriander and serve immediately with plain rice or saffron rice.

Asian Kobe Sliders

Serves 6
Allergy Milk
Meal type Lunch, Main Dish


Soy Ginger Glaze

  • 2 tablespoons granulated sugar
  • 1/2 lemon (juiced)
  • 1/2 lime (juiced)
  • 1/2 orange (juiced)
  • 3oz pineapple juice ((1/4 cup plus 2 tablespoons))
  • 1oz fresh peeled ginger (chopped (about 1/4 cup))
  • 3 green onions (white part only, chopped)

Soy Ginger Mayo

  • 1/2 cup mayonnaise
  • 1 tablespoon soy ginger glaze


  • 1lb Snaked River Farms American Kobe Ground Beef
  • 1 tablespoon Soy Ginger Glaze
  • 1 1/2 teaspoon garlic powder
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 3 green onions (green part only, chopped)
  • 12 Small rolls (such as Hawaiian sweet rolls, sliced in half)
  • 12 thin slices chilled triple-cream brie cheese (square-inch slices)


Soy Ginger Glaze
Step 1
In a saucepan over medium-high heat, combine soy sauce, sugar, lemon, lime, orange and pineapple juices, ginger and green onions. Cook until mixture is reduced by about half. When a spoon is dipped into the mixture, it should coat the spoon. Strain the liquid and discard the solids. Makes 1/2 cup. Set aside.
Soy GInger Mayo
Step 2
In a bowl, combine the mayonnaise and glaze. Chill.
Step 3
In a mixing bowl, combine the beef, Soy Ginger Glaze, onion powder, garlic powder, curry powder, cumin and green onions. Form the beef into 12 patties. Set aside.
Step 4
Preheat oven to 300 degrees. Preheat the grill or a griddle.
Step 5
Place the bottom half of the rolls, cut side up, on a serving platter and dress with a teaspoon of Soy Ginger Mayo. Place the top half of the rolls, cut side up, on a baking sheet and top with the cheese slices. Heat in the oven until the cheese is softened, about 5 minutes. Meanwhile, grill or sear the patties until they reach the desired doneness. Place the patties on the bottom half of the buns, brush with Soy Ginger Glaze and top with other half of the bun.