Welcome to the first official installment of By the Book on Foodie Reflections! This is where I will prepare a recipe from a cookbook and write about it. Pretty simple, eh? There’s no official schedule to these posts but at least it’s a step in the right direction as I slowly work my way through the ever-growing piles of cookbooks taking over my apartment.
A few things to note: 1) Some of the cookbooks were given to me, others I purchased because I was interested in them; and 2) I’m a little commitment phobic so there’s no schedule or day of the week for these posts — yet. The point is to have fun and celebrate the work that so many amazing cooks put years of blood, sweat and tears into.
First up is The Steamy Kitchen Cookbook by one of the most bubbly food bloggers I’ve come across: Jaden Hair of the blog Steamy Kitchen. I was fortunate to receive a certificate for a copy of her book a few months ago, and was thrilled when it arrived in the mail last week.
I tore apart the package and immediately dove into the book looking for a recipe to try. The only problem was that I needed to pick just one to start with and there were SO many that jumped out at me. In the end I went with the Quick Omelette with Shrimp and Peas for two reasons: 1) it was quick to make – I mean the word is even in the title; and 2) I was freaking hungry!
Oh, this omelette did not disappoint. It was filling and satisfying, not mention a little salty but in a good way, and a little sweet from the peas. Plus I felt energized from all the protein but not weighed down at all, a good thing as this was lunch afterall.
Now, I just have to choose what to make next.
Here’s the recipe:
Quick Omelette with Shrimp and Peas – ever-so-slightly adapted from The Steamy Kitchen Cookbook, serves 4 as part of a multi-course meal
1/4 pound raw shrimp, peeled, deveined and cut in half lengthwise
Pinch of salt
1/2 teaspoon cornstarch
1 teaspoon sesame oil, divided
1 teaspoon soy sauce
1 teaspoon oyster sauce
1 teaspoon water
2 tablespoons vegetable oil, divided
4 large eggs, beaten
1/2 cup frozen peas
1/2 teaspoon thinly sliced chives or minced cilantro
In a bowl, combine the shrimp, salt, cornstarch, sugar and 1/2 teaspoon sesame oil.
In a separate bowl, mix together the remaining 1/2 teaspoon sesame oil, soy sauce, oyster sauce and water.
Set a wok or nonstick skillet over medium-high heat. Once the pan has become hot, add 1 tablespoon vegetable oil to coat. Add the shrimp and cook 1 to 2 minutes or until just cooked through, stirring a few times. Remove the shrimp from the pan and set aside.
Return the pan to the burner and pour in the remaining vegetable oil. Pour the beaten eggs into the pan and gently scramble until the eggs just start to set up. Decrease the heat to medium. Cook until the edges become firm but the center is still a little runny. Scatter the peas over the eggs and continue to cook until the eggs are mostly set. Pour the soy sauce mixture over the eggs then top with the shrimp.
Once the eggs are set, slide the omelet from the pan onto a dinner plate. Sprinkle with the minced herbs. Slice into quarters and serve warm.