Recipe: Garlic Mint Shrimp, Buckwheat and vegetables

Having fresh mint leaves to use, I googled “garlic mint shrimp and came up with a recipe that worked nicely. I modified and reduced the the ingredients to serve two as,

  • 1/2 lb. shrimp, peeled, and deveined
  • 1/4 canola oil
  • 6 cloves garlic, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1/4 packed cup mint leaves, chopped

I marinated the shrimp for an hour in all ingredients except the black pepper, mint and cilantro. I stir fried the shrimp until the color had mostly changed, then added the black pepper and mint and stirred for 30 seconds before removing from the heat and serving immediately

I had also made stir-fried vegetables in a separate pan, using,

  • 2 tablespoons olive oil
  • 1 tablespoon freshly crushed cumin
  • 1/2 cup chopped asparagus
  • 1/12 cup chopped green beans
  • 2 shallots, chopped
  • 1/2 teaspoon salt
  • 1/4 packed cup fresh cilantro
  • 1/4 teaspoon black pepper

I heated the oil to medium with the cumin in it, then added everything but the cilantro and black pepper and cooked it until the color had brightened, after which I added the pepper and cilantro and stirred for 30 seconds.

I had also prepared buckwheat, based on a recipe I found here.

  • 1/2 cup whole buckwheat
  • 1 green onion, chopped
  • 6 shallots. quartered
  • 1/2 apple, thinly sliced and soaked in saltwater for an hour
  • 2 tablespoons raw pumpkin seeds
  • 2 packed tablespoons chopped cilantro
  • 1/2 teaspoon salt
  • 1 tablespoon red wine vinegar

I covered the buckwheat in water, added the chopped onion, brought it to a boil and reduced to simmer until the water was absorbed, 10-15 minutes. Meanwhile, I’d placed the apple slices, shallots and pumpkin seeds on an oiled baking sheet in a 350° oven until the apples were dry, the shallots caramelized and the pumpkin seeds browned, about 15 minutes. I added the baked items, the salt, vinegar and cilantro, stirred it and served it.

Mint shrimp, buckwheat and vegetables