How often do you follow a recipe to a T when you’re cooking? Like, you don’t switch out any ingredients or add more of something you really like?
I honestly can’t remember the last time I did that (aside from baking … not that it helps me, anyway). I’m constantly swapping in veggies for chicken, adding more garlic, tossing in some rogue kale. I don’t know if I can say that my versions are better, but what I make reflects what we like to eat in this house, and I’ve gotten pretty adept at looking at a recipe and immediately re-imagining it as something else.
And that’s exactly what I did with a recipe for Coconut-Lime Mussels from The Runners’ World Cookbook. Because, well, I don’t like mussels, but I do like shrimp! And now, I’m basically obsessed with this recipe. SO GOOD!
- 2 pounds shrimp
- 1 can (13.5 oz.) coconut milk
- Juice of 2 limes
- ½ cup fresh cilantro, coarsely chopped
- 1.5 teaspoons red pepper flakes
- In large saucepan over high heat, combine the coconut milk, lime juice, cilantro and pepper flakes and bring to a boil. Let it boil until it's cooked down a bit in order to thicken the sauce.
- Add shrimp -- cook until shrimp are pink.
- Serve over rice, quinoa or couscous.
I have to say that, while I modified this recipe a good bit, there are plenty of others in that book that I almost leave alone. It’s worth checking out, for sure!
What are some of your favorite modifications or swaps? I tend to add a lot more red pepper flakes than recipes usually call for. —Kristen