Reheating time: 10-15 minutes
Lately, I’ve been doing a lot of cooking at home- perks of the WECO schedule. For the first time in my life, I am cooking dinner 6-7 nights a week, and it’s not for someone else. It’s for me and Rach. This is awesome, but it also totally sucks, and I now understand why you guys all order WECO. I will find myself saying to Rach, “I wish there was like, a program or service that could bring us dinner every night…” then we laugh. The nights that we cook are usually super simple, but lately I have been pretending that we are doing WECO out of our house again. We made shrimp lettuce wraps the other night, and they were so freaking good. However, I bought shrimp from whole foods, and it sucked. Completely terrible. I was so upset, that I decided we needed to do it on the WECO menu so that we could have the same dinner, but with the awesome shrimp that Chris Basile brings us. Formerly of Quarterdeck in Maynard, Chris now operates his own business from the fish pier in Boston. He imports chem free, sustainably farmed shrimp for us- and it really can’t be beat. Dressed up with sweet chili + basil sauce, with a fresh slaw, lemongrass rice, peanut sauce, curried spring peas + beans, and bibb lettuce (from Jersey- we’re getting closer!!!), this dinner is 100% way better than the one I made the other night. Can’t wait for you to try it 🙂 Get in there!
For the shrimp and rice:
These are the only two hot components tonight, and they can be reheated together. The best way is to slowly warm them in the oven, then give a quick broil for some color/char. On a large sheet tray or casserole dish, arrange the shrimp and rice side by side. Cover with aluminum foil, and pop them in the oven at 375F. Bake for 8-10 minutes, till hot, then remove the foil and give them a quick broil to caramelize slightly. Once they’re hot, they’re ready! Alternatively you could microwave, but I wouldn’t recommend it cause microwaves scare me.
For the slaw:
Nothing to do here. Just revel in the glory of cucumbers, radishes, carrots, and cabbage. Celery and fennel too. Salted and pressed veggies are so cool- they retain all of their flavor- the salt pulls out only the liquids in the cell walls, leaving all the sugars behind. Sweet, fresh, and just a little spicy, this slaw is my entire world in the spring. Keep it nice and cold till you’re ready to eat.
For the beans, peas, and greens:
Spring in a box. Peas and beans are coming in hot from New Jersey, and we can thank the Baldor Boston supply chain team for bringing them to us nice and fresh daily. These beans were lightly blistered, the peas kept raw, and all dressed up in some cool green curry powder that we made, with dried coconut, spicy greens, and lots of shallots and herbs. Crunch crunch, dig right in.
For the lettuce wraps:
I tried romaine, I tried green leaf, nothing was as good as the boston bibb. This also came from Jersey, and was in the field last week. Speedy lettuce. Lather up a leaf with some of the peanut sauce, and stuff with slaw and shrimp. It’s gonna be messy, but it’s worth it. Go nuts. Enjoy the rice and peas on the side, and be thankful for all the freshness that we can get every day 🙂 It’s the best! <3 WECO