Cooking Harvest Vegetables With Garlic Butter Shrimps

Combine fresh harvest vegetables with your favorite protein for a comforting and delicious dinner.

Harvest season is a busy time in the kitchen. I will be more diligent in cooking because I don't want to miss out on the delicious and fresh things from my own organic vegetable garden.

Although sometimes very busy with activities outside, but the harvest that I get will force me to be busy in the kitchen with great pleasure.

After a few days ago I showed you my first harvest in September, so until today I can still harvest some of the same plants.

This afternoon, I harvested cauliflowers, cucumbers, and also my favorite local green leaves: pakchoy / bokchoy. So, I will cook them for dinner.

I will also cook air-fryer potatoes to complement the dish. But you can also use pumpkin, sweet potatoes or even just rice in general.

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Since my husband loves shrimps, then I will combine cauliflowers and pak choy with shrimps. Shrimps will be very delicious with garlic butter seasoning. The cooking method is also super easy! So, stay tuned for more!

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THE INGREDIENTS

• 250 grams of shrimps, remove the tails and heads
• 200 grams of cauliflowers, do not remove the stems and leaves
• 200 grams of pakchoy
• 300 grams of potatoes

seasoning

• 30 grams of chopped garlic
• 2 tbsp of unsalted butter or margarine
• 3 bay leaves
• 3 kaffir lime leaves (or replace with your favorite herbs)
• 1/2 tsp of salt
• 1/2 tsp of sugar
• 1/2 tsp of coriander powder
• 1/2 cup of water to stir-fry vegetables

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COOKING INSTRUCTIONS

PREPARE POTATOES

Because I will serve potatoes for dinner by baking with an air-fryer, so I will start the cooking session with the potato ingredients first. It will save a lot of time while waiting for the potatoes to cook, and I will cook or process the other ingredients. Peel the potatoes, then cut them into pieces. Here I will use wedges.

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Wash and dry the potato wedges, then toast with some oil, then bake for 15 minutes per side or according to your bake time preference for potatoes.

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PREPARE VEGETABLES

Clean the cauliflowers and pak choy from any dirt or soil that may still be stuck to them. Then, cut them into pieces. Do not throw away the leaves and stems of the cauliflowers.

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MELT THE BUTTER

Use medium heat, then melt the butter.

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STIR-FRY SEASONING

After the butter has melted, then add chopped garlic, bay leaves, kaffir lime leaves, also all seasoning: salt, sugar, and coriander powder. Stir-fry until they become fragrant.

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STIR-FRY VEGETABLES

Add cauliflowers and pak choy, then stir-fry for a while. Then, add a little water to prevent them from burning. Increase the heat to medium to high. Then cook them for 3 minutes.

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COOK SHRIMPS

After 3 minutes or after the vegetables are wilted, then add the shrimp. Cook for another 3 minutes or until the shrimp are cooked. Then, remove and serve.

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SERVING

Take the potato wedges out of the air-fryer. I had to remind my husband that he shouldn't eat all of this before I finished taking pictures of this dish, lol. My husband couldn't wait to devour the baked potatoes!

Well, serve all the dishes on one plate. I am very happy with the deliciousness of my favorite vegetables from my own garden. Really, the taste of organic vegetables is very different from general vegetables. That's why in the modern market, you will find that the price of organic vegetables will be more expensive. So, it is indeed better to start gardening at home. :) See you in my garden and kitchen stories.

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Best Regards,
Anggrek Lestari

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