Wednesday, January 6, 2010

Chili Garlic Shrimp or Tofu

Each year, for Christmas, Zach's brother Scott creates a culinary present for everyone. Last year, for example, Scott made beautifully decorated jars of garlic jam, which was absolutely transcendental as a glaze for roasted pork tenderloin, baked tempeh, or roasted veggies. I'm always eager to discover Scott's annual creation, and this year he presented us with two beautiful bottles of chili oil! Even more fabulous, the night before New Years he treated us to a demonstration on how to fix his favorite tapas dish with the chili oil, and in the process cooked us an amazing supper - chili garlic shrimp, perfectly paired with a loaf of crusty, rustic whole wheat bread and some steamed broccoli. As much as I love shrimp, I'm quite convinced that this dish will be equally heavenly with cubed firm tofu, or slices of eggplant, both of which are perfectly poised to absorb the explosive flavors of the chili oil and sauteed garlic...

Chili Garlic Shrimp or Tofu

1/2 cup chili oil (the chili oil Scott made is a Spanish-style chili oil, with smoked paprika)
1 lb shrimp, peeled and de-veined OR 1 lb firm tofu, cut into 1" cubes
4 cloves garlic, minced
Juice from half a lemon
Crusty whole grain bread, for dipping

~ In a large skillet, heat the chili oil, then add the shrimp or tofu and the garlic and cook, stirring constantly, until the shrimp is cooked through or the tofu is heated through.
~ Remove from the heat, stir in the lemon juice, and season to taste with salt and pepper.
~ Serve warm, in a bowl, with plenty of crusty bread to soak up the gloriously spicy sauce!

On the blog this time last year... Stuffed Peppers!


Gina said...

I think this meal looks fantastic. I actually really love shrimp. It's only my list of top 20 favorite foods :) The slice of bread was probably perfect for soaking up the flavorful goodness!

I love the idea of stuffed green peppers, and I wrote it down to do for my cookbook (the Gina way, of course, which means maybe 3-4 ingredients!).

Queen "B" said...

Aloha, I love flavored oils especially when they are home made just seems a bit more chic..garlic shrimp is huge in my neck of the woods, gets me thinking about gifts I can create from Hawaiian flavors...hmmmm?
very inspiring ...Mahalo

MelindaRD said...

That looks so good. It was super nice of him to show you how the oil can be used. I am guessing tofu would be good too. I love both tofu and shrimp so I would totally eat it either way.

Beth said...

Did he give you any tips on how he made the chili oil? I have a friend who is really into making stuff like this--he makes everything from his own jalapeno sauce to infused vodka--and I'm sure he would appreicate the recipe.

Happy Me said...

Yum! I can almost taste it, my mouth is watering!

Aux délices des gourmets said...

ça ne peut être que délicieux
bonne journée et à bientôt

Saveurs et Gourmandises said...

I like your recipe. It looks so good.

The Diva on a Diet said...

Both the chili oil and the chili garlic shrimp look amazing, Astra. I love the tradition of the homemade culinary gift - how awesome! I'll bet you look forward to it every year.

Happy New Year to you and yours! :)

Adam said...

I'm almost jealous of how you're surrounded with all these other great cooks. First Zach's friend, and now his brother. Geez you are spoiled :)

With the snow maybe coming this way, I could go for some shrimp chili island-ness going right now :)