PALEO THAI CHILI STIR FRY WITH PRAWNS & SHIITAKE MUSHROOMS

A quick cooking and healthy dish.  The majority f the work comes at the beginning when you prep all the vegetables.  The potential combinations of vegetables to use are almost endless.  Let what is fresh or on special at  your local store or farmer’s market dictate what you will be tossing into your stir fry.  This particular version was made with baby bok choy, shiitake and enoki mushrooms, green and red bell peppers, green and yellow onions and garlic, and everything was garnished with black sesame seeds.  The prawns were “colossal” sized (aprox12 per lb.) white prawns which were wild harvested.  Again, it was what was on special at the fish market and what was available wild that dictated my choice.  A note on the ENOKI Mushrooms (long white thin mushrooms shown in lower left of prep picture): These are very delicate in both flavor and texture and can be used as garnish or fresh side garnish.  When adding them to a cooking dish, make sure the dish is just about finished before adding them, or toss them in after the dish is removed from the heat.  In this particular dish, I kept them in the bowl and just served them at the table for diners to sprinkle on top as they pleased.

Paleo Thai Chili Stir Fry With Prawns & Shiitake Mushrooms

INGREDIENTS (SERVES 4):

FOR THE MAIN DISH AND SAUCE:

• 1 1/2 – 2 lbs of wild prawns – Shells and legs removed and de-veined
• 2 TBS Olive Oil
• 4 ea. Garlic Cloves – Crushed
• 1 ea. Shallot – Crushed
• 1 cup Grape Tomatoes – Cut in halves
• 1 Small Dried Red Thai Chili Pepper – (Similar to Emperor Thai Dragon) Chopped fine
• 8 oz Canned Coconut Milk
• 2 TBS Fresh Cilantro – Chopped
• 4 oz. Shiitake Mushrooms – Quartered
• 3-4 oz. Enoki Mushrooms – Cleaned and base removed
• 1 TBS Black or White sesame Seeds

FOR THE VEGETABLE GARNISH: An assortment of 1.5 to 2 lbs of fresh vegetables including but not limited to:

• Asparagus – Chopped into 1.5″ pieces
• Yellow Onion -Chopped
• Green Onion – Chopped
• Green, Red and Yellow Bell Pepper – Chopped
• Baby Bok Choy – Head pulled apart into individual leaves & washed well.

SPECIAL EQUIPMENT: Wok

PROCEDURE: Heat 1/2 of olive oil in skillet over medium heat.  Add 1/2 garlic and 1/2 shallot and saute for 2 minutes.  Add tomatoes and chili pepper and saute for 3 minutes until they begin to break down.  Add prawns and Shiitake mushrooms and saute till prawns are done aprox 4-5 minutes.  Prawns will turn pinkish when done.  Turn heat to lowest setting and add  coconut milk and cilantro.  Stir all contents of pan well to combine.  When coconut milk sauce is hot, turn off heat and reserve pan until vegetable cooking portion is complete.

In wok over medium high to high flame, heat remainder of oil.  Add remainder of garlic and shallot and stirfry for 1 minute.  Add vegetables to wok and stirfry until just tender. Turn off heat.  Add prawns and sauce to wok and stir to combine.  Place contents in decorative serving bowl and garnish with Enoki mushrooms and sesame seeds.

NUTRITION INFO: (Per Serving as listed above) 384 Calories, Total Fat 20.8g, Sat. Fat 16.4g, Cholest. 80.2mg, Sodium 124.7mg, Carb. 36.9g, Fiber 9.3g, Sugars 12.6g, Protein 17.6g

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