Two of my piano students are elderly ladies – one of them learns the piano from scratch, and the other one has taken up lessons again after many years of pausing. They are both very motivated and enjoy the lessons a lot. To show me their appreciation, the first one has given me a beautiful watercolor painting she made herself, that now hangs in my living room next to the piano and perfectly fits in there.
The other one likes to bring me a little something for every lesson – such as a bag of nuts, trail mix, or fresh fruit. For the last lesson, she brought an apple, a banana, and an orange, and since I have not established the habit of eating fresh oranges (maybe I should?), I knew that I would use that one for cooking.
When I thought about what to do with this orange, the idea of something Asian-inspired came to my mind, and with the shrimp I had just bought, accompanied by turnip that is just in season over here – and thanks to Chopinand‘s suggestions to pair turnip with Japanese flavors – a little gourmet dinner was born and happily enjoyed tonight. This recipe is also another tribute to Tammy‘s turnip recovery endeavor. I am so happy I made two servings so I have another one for tomorrow, because this turned out to be really delicious.
SHRIMP AND TURNIP IN MISO-ORANGE SAUCE WITH WAKAME AND DILL
butter or oil
2 cloves of garlic, peeled and finely chopped
1 tsp of fresh gingerroot, peeled and finely chopped
1 medium sized turnip (about 500 g), peeled and cut into pieces
1 tsp dried wakame (seaweed)
300 g (10 oz) shrimp
1 orange, juiced (if you use organic, also add the orange cest)
1 tsp miso (I used brown rice miso)
1/2 tsp dried chili flakes
1 big handful of fresh dill
Heat some fat in a pan or wok and roast the garlic and ginger until fragrant. Add and roast the turnip cubes, then add a little water and the dried wakame, and cook covered for about 10 minutes, until the turnip is soft and the seaweed has unfolded. Remove the lid and add the shrimp. Stir-fry for a minute or two, then add the orange juice (and orange cest) and miso. Mix everthing well while cooking openly. Season with chili and dill. When the shrimp are done, serve and enjoy.
Do you sometimes cook gourmet meals just for yourself? If yes, which one was the last one you enjoyed?