Baby, it's brrrr outside. Here in beautiful Carmel-by-the-Sea we love seafood dishes paired with local white wine when a chilly autumn wind blows in off the sea. Light a fire, pop the latest NetFlix into the player, and snuggle in guilt-free with this delicious one-skillet meal that will make your day. But first, a soupcon of local lore.
Spanish settlers. Fishing immigrants, wealth, and tourism:
The Spanish settled Monterey that was the capital of California when first Spain, and then Mexico ruled the Golden State until 1850 when it became part of the U.S. Early 19th century Italian and Chinese immigrants started a booming fishing industry that helped spotlight the region. The first genuine U.S. resort was the Hotel Del Monte built here in 1880. It attracted the rich and famous until the Navy requisitioned it in WWII. It remains the Naval Postgraduate School.
The Del Monte's reserve with its famous 17-Mile Drive became the Pebble Beach Company of today owned by a group of investors led by Clint Eastwood, Arnold Palmer and Peter Ueberroth. Adjoining Carmel was incorporated from a portion of a Spanish rancho purchased by a wealthy Frenchman. Today, tourism is the Monterey Peninsula's main industry. People come from the world over to enjoy our outdoor lifestyle, clean beaches, fresh produce, local wines and healthy cuisine.
Carmel-by-the-Sea Ginger Shrimp Stir-Fry
1-cup uncooked jasmine rice
2-cups water
1- cup of dry white wine like a sauvignon blanc
1-large bag of frozen jumbo shrimp, or 16 oz. of raw
1-cup of apricot nectar
1-T cornstarch
1 T. fish sauce
3-cloves of garlic minced
3-inches of ginger root peeled and thin sliced
2-T. grapeseed oil
1 pound of asparagus, trimmed and cut into 2-inch pieces
Stir the rice, water and one-third of the ginger together in a medium saucepan. Cover and bring to a boil, then reduce the heat to low and cook for 20-minutes, stirring a few times.
Peel and devein the shrimp unless using defrosted, rinsed frozen shrimp. Toss lightly in a bowl with the cornstarch, then add the wine, apricot nectar, and fish sauce.
Heat the oil in a wok or large sauté pan. Add the garlic and remaining ginger, stir until golden for approximately one minute. Add the asparagus and stir-fry for two minutes until crisp/tender and move to one side of the pan. Drain the liquid from the shrimp into a measuring cup and reserve. Stir fry the shrimp until just opaque and then add the marinade and stir for an additional 3-4 minutes until the sauce thickens. Divide the rice onto plates and top with the shrimp stir-fry and sauce. For local Carmel and Monterey links and more recipes, see my link below. Bon appetit.
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