I really enjoy reading Robyn Webb’s work: She is smart and funny and I ALWAYS learn something. Who knew that avocado should be paired with grassy wines? Or how to make the perfect asparagus or how to match the perfect spice with carrots? Robyn knows it all, knows it well and shares it with great generosity.
A nutritionist by background, she is also the author of several successful cookbooks, the latest being “The Diabetes Comfort Food Cookbook: Foods to fill you up not out” (American Diabetic Association, 2011). When I received a copy of the book, I was surprised to see how luscious the cover looked! I honestly did not expect a book, with a focus on diabetes, to have such luscious looking recipes.
I highly recommend this book for several reasons:
- It has recipes that you can actually make and that are good for you. We have cooked Spanish dates with bacon(!!), the Jamaican chicken thighs and the baked potato soup and loved them all.
- Robyn’s approach is smart and practical.
- Beautiful photos in the book entice me to come back again and again.
All in all, I would say this is a winner. So what are you waiting for?
MALAYSIAN SHRIMP WITH PINEAPPLE
By Robyn Webb in her book “The Diabetes Comfort Food Cookbook.”
4 servings/ serving size: 1 cup
preparation time: 30 minutes
cook time: 17 minutes
Take a spin on the exotic side with this coriander and cumin scented one opt shrimp dish. The shrimp are bathed in a slightly sweet but balanced flavored sauce with the delightful creaminess from the coconut milk. Try this dish with sea scallops too.
2 tsp canola oil
1 onion, thinly sliced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1/8 to 1/4 tsp crushed red pepper flakes
2 Tbsp lite soy sauce
1 Tbsp light brown sugar
1/3 cup lite coconut milk
1 pound medium, peeled shrimp
2 cups fresh pineapple chunks
2 scallions, thinly sliced
1. Heat the oil in a wok or heavy skillet over medium high heat. Add the onions and garlic and stir fry for 5 minutes until the onions begin to soften. Add the cumin, turmeric, coriander and red pepper flakes. Stir fry for 2 minutes.
2. Combine the soy sauce, brown sugar and coconut milk. Add to the wok. Lower the heat, cover and simmer for 5 minutes.
3. Add the shrimp into the sauce and simmer gently, uncovered, for 3-4 minutes until the shrimp are almost cooked through.
Photo of shrimp by the lovely Soma Rathore.
4. Add in the pineapple and scallions and cook for 1 minute.