Of late, cooking has been a very calming force in my life. The past several months have been personally full of change and immense transition–I had a baby (the biggest change of all), I made the difficult decision to take a break from a wonderful job to focus on my daughter, my husband and I moved to the suburbs to be closer to his new job, and we bought a townhouse that is currently in construction. I view all these changes as positive and happy developments, but they are changes nonetheless. And change can cause momentary havoc and feelings of unsettledness.
It may sound trivial and silly, but being able to focus some of my energy on exploring new recipes and taking care of and feeding my family grounds me and gives me a sense of purpose during this period of transition. I’m no gourmet chef (not even close), but I’ve always enjoyed cooking, and I really love having more time to be able to think about the food I’m putting in our mouths. It’s a luxury I didn’t really have before, and I’m so grateful to have it now.
Our Friday nights in the city after a busy work week always used to be about ordering in greasy food and pigging out in front of the TV with Netflix. Now, I’m way more inclined to cook dinner even on a Friday night. Part of that might be because we’re in the suburbs and have fewer DoorDash/UberEats/Postmates options, but I also just feel so much better when we eat a good meal at home. And I don’t have to compromise on my cravings! This past Friday, I had some leftover shrimp, ground turkey, and tons of basil that I threw together for an Asian-inspired meal. Sometimes, these spontaneous dinners don’t quite work out, but the end result was surprisingly delicious and more importantly, SO quick and easy to make. Thirty minutes max. I can’t tell you the number of times I’ve ordered Thai or Chinese takeout on a Friday night and just felt bloated, sick, and disgusting after devouring way too much food. Cooking at home give me the chance to enjoy the cuisines I LOVE in a much healthier way.
Anyways, not sure what the point of my little introduction to today’s recipe was–guess I just wanted to acknowledge the role that food & cooking currently play in my life 🙂 Hope you enjoy today’s quick and delicious recipe!
Ingredients (serves 2-3)
1 lb ground turkey
1/2 lb shrimp, peeled and deveined (you can also make this recipe with just 1 lb shrimp and nix the turkey – the sweetness of shrimp pairs perfectly with all the garlic and basil!)
1 tbsp sesame oil
3 tbsp soy sauce (just 2 if you’re cooking with just shrimp)
1 tsp honey
2 tbsp Canola oil
Red chilli flakes, to taste
6 cloves garlic, smashed and minced
1 tsp freshly grated ginger
Handful of fresh basil leaves (with the stems removed)
Combine the sesame oil, soy sauce, and honey in a small bowl and set aside.
Heat 1 tbsp of Canola oil in a large frying pan or wok. Add the garlic and ginger paste to the pan and let heat for a few minutes. Once golden, add in the shrimp and pour half the soy glaze mixture over the shrimp. Stir well so that the shrimp is fully coated in the glaze and garlic ginger paste. Once the shrimp is fully cooked and slightly charred (a few minutes on each side), remove and set aside.
In the same pan (there should still be some of the leftover garlic, ginger, and soy glaze), add the remaining Canola oil. Add the ground turkey. Pour the remaining soy glaze mixture and mix well together. Continue stirring and frying the ground turkey for several minutes until fully cooked. Add the cooked shrimp back into the pan and stir everything together. Add red chilli flakes and additional soy sauce, depending on your taste. Remove from heat and immediately add the fresh basil leaves and stir until wilted.
Serve with brown rice and you’re all set! Enjoy your Spicy Basil Shrimp & Turkey Rice Bowl 🙂
PS. If you follow me on Instagram (@mrsgcg), you can view this recipe in my Story Highlights!