Last week of CSA 2024!

on

CSA cooking week 8: How to cook with CSA (Community Supported Agriculture): garlic shrimp with summer squash, Korean spicy soup with summer squash

on

 

CSA cooking week 8 August 15, 2020

This week I received rainbow chard, golden beets with tops, green leaf lettuce, corn, squash, cherry tomatoes, and Italian basil.

CSA cooking week 8 August 15, 2020 How to cook with CSA (Community Supported Agriculture): garlic shrimp with summer squash, Korean spicy soup with summer squash
CSA week 8 veggies: showing corn, basil, summer squash, gold beets, rainbow chard

Recipe 1: Garlic shrimp with summer squash

CSA cooking week 8 August 15, 2020 How to cook with CSA (Community Supported Agriculture): garlic shrimp with summer squash, Korean spicy soup with summer squash
Garlic shrimp with summer squash


Ingredients: frozen shrimp (1/2 lb), squash (1 med, roughly chopped), garlic (2 tsp), chili flakes (1/8 tsp), butter (1 TB), extra virgin olive oil (1 TB), kosher salt & pepper

How:

1. Cook frozen raw shrimp by placing in a pot of boiling water until turn pink.  Add some chopped garlic (1 TB) for extra flavor.  Take shrimp out of the pot, reserving the cooking liquid.  *Note:  I always reserve the cooking liquid and use it as seafood stock for other dishes such as Korean style spicy soup as shown in Recipe 2!  😊

2.  In a preheated skillet, add oil and butter, garlic and chili flakes. Let oil and butter be infused with garlic and chili flakes.

3.  Add shrimp and squash in the skillet.  Cook until the squash is nicely browned and tender. 

4. Season to taste!! 

 Recipe 2: Korean spicy soup with summer squash


Korean shrimp and summer squash soup


Ingredients: frozen shrimp (1/2 lb), squash (1 med, cubed bite sizes), gochujang (1 TB), onion (1 med, roughly chopped), doyenjang (1 TB), garlic (2 tsp, finely chopped), sesame oil (few drops), pepper and kosher salt.

How:

1.  Pour the shrimp cooking liquid (or any fish stock or chicken stock) in a 2-quart pot and bring it to a boil.

2.  Add squash and onion.

3.  Mix in a small bowl the following: gochujang, doyenjang, garlic, and sesame oil.

4.  Add the gochujang mixture in the pot.

5.  Add shrimp.  Reduce heat to low and simmer the soup until all veggies are cooked. 

6.  Season to taste!!

Hope you try these awesome recipes and like them as much as I do! 

Thanks for visiting msfusionkorea.com and please leave comments to share with the world.  See you in the next post!  Happy cooking!!  😊