#and their garlic parm bites

[dgaftilwedie]

does anyone wanna doordash me $100 worth of dominos or are my fans not loyal enough </3

[scenedenial]

AT THE THEATER FOR BOTTOMS

[jjohn65293]

Garlic Butter Steak Bites.

2 1/2 pounds top sirloin Kosher salt and fresh black pepper for seasoning the steak 4 tablespoons butter, divided 2 tablespoons olive oil, divided For The Garlic Parmesan Sauce: 1 stick of butter, melted and cooled 1 tablespoon chopped garlic 1/4 cup grated parmesan cheese 1/4 cup mayonnaise 1/2 teaspoon kosher salt 1/4 teaspoon black ground pepper 1 tablespoon chopped parsley Remove…

[anadiasmount]

what do you think an ideal date with jude be like?

a love for the books - jude bellingham x reader.

quick sum: request above!

wc: 1.3k | masterlist | jude’s masterlist

HIII MY LOVE!! i’m so sorry this was delayed but i’m posting this in honor of valentine’s day 😣🤍 ik this might be a little over the top, but knowning how jude is...🤭 HERE’S THISSS FOR YOU AND ANYONE READING!! like always, hope you enjoy bc it’s pure fluff 🤍🤍

“look so pretty for me darling,” jude said coming up behind you where you shyly looked away as you finished clasping your earrings on. “seriously, like how did i get this lucky,” jude kisses your temple and sighed in relief as he hugged your waist.

you smelled his familiar cologne, kissing his bicep that was bare as he wore a simple black button-up and some jeans. looking more boyfriend than ever. “i don’t know jude, you tell me. i’m the lucky one for being able to spend my weekend away with my boyfriend for the first time in weeks,” you say teasingly.

“you’re right. but i have a girlfriend who is patient, loves and cares for me, and planned this evening for the two of us. don’t worry i have something special in store for you later,” jude leans down and pecks your lips in a loving manner, a groan stuck in his throat as he tastes your sweet taste.

“cmon i wanna eat, i’ve been dying to eat for hours,” jude says pulling you to the door hand to hand. “jude wait hold, wait jude! i need my shoes and my purse,” you say giggling and rushed. jude sits impatiently as you finish final details, sighing in relief once you finished.

jude opens the passenger door for you, refusing to let you do anything and let him be the gentleman he is. he keeps a hand on your thigh but from time and time, he'll interlock hands and kiss the back of it gently, giving you a cheeky smile as he sang to his music.

he led you to your table at the exclusive and private restaurant, never letting go until he grabbed your chair and helped you get seated. his brows pulled in as he scanned through the menu, telling you different options of what he saw or what he was in the mood for.

"we'll take the roscatto red wine in a bottle, and bread rolls for starters," jude spoke kindly, his thumb rubbing your skin as you continued to scan in the menu, thanking the waiter when they brought and filled your glass.

"what's the surprise you mentioned," you asked curiously, leaning your head on your hand that rested on your table. "it won't be a surprise if i tell you," jude snickered, grabbing a small bite of the golden warm bread. "yes but i'm impatient and want to know," you moaned. "if you keep whining i'll blindfold you and won't let you see the entire ride there," jude raised his brow testing you.

"fine, now what are you thinking of getting?" you asked taking a sip of the red wine carefully. "maybe the honey garlic salmon with a side of stirred veggies?" he said slowly as he read the menu. you winced in a disgusted manner, shaking your head at the thought of seafood, "ew..."

"oh please," jude laughed at you, "i bet you'll order pasta or noodles of some sort knowing how you are," jude teased earning a dramatic gasp from you. "for your information, i was thinking of it... BUT i'm going to go with the steak with a side garlic parm zucchini bites and stuffed rolls," you poke your tongue out.

jude and you speak quietly among yourselves, laughing loudly as you remember old memories and remince those times where you first met, last minute dates because you had missed each other. going to random gas stations to get snacks, or stay up all night on facetime.

you could remember it all, write all the memories down on sheets of papers and turn them into a book if you wanted to. jude always tells you the day you have kids, and once they’re bigger, he couldn’t wait to tell them just exactly how you met. how his heart bang out his chest and saw everyone blurry and just you standing in the room.

how nervous he was trying to approach you. the eagerness inside him to hear you laugh or make you smile. how determined he was to get your number or any sort of contact because he knew. how much off a stuttered mess he was once he finally asked you if you want to go inside for a drink. how he felt like the luckiest man on earth, almost cried, when you told him the three words.

through think and thin. you were it for him. and he’ll never ever let go of you.

“cmon… we’re almost there baby…” jude said as he dragged you along the gravel road down into a wet trail. “jude when you mentioned surprise i though a movie night with a fort and a game off poker, not this! i just ate and all this walking is gonna make me throw up,” you laughed nervously, almost misplaced your step any a giant rock.

“funny you say movie night… what if we have a movie night here,” jude closed your eyes, then revealed the open setting. “we can star and moon gaze if we get bored, but we can have a movie night here with all these snacks surrounding us,” jude kisses your forehead, watching your mouth agape as you saw the laid out pillows and sheets, a small table containing the snacks and jude’s ipad.

“jude… this is so CUTE. I LOVE YOU! I LOVE YOU! you’re the best boyfriend i could ever ask for,” you squeal hugging him so tight he’s afraid you’ll break his bones. “only boyfriend you’ll have,” jude states in a possessive manner making you roll your eyes playfully.

“only boyfriend i know, unless for some reason henry cavil turns up single?” you shrug pouting your bottom lip, jude immediately frowning as he followed your steps into the sheets laid out. “uhm first off all were both english. second of all that won’t ever happen, i’ll make sure if it. third of all, you say all this after i do this for my lovely girlfriend?” jude speaks as hoe watches you set up the pillows and open bags of chips.

“i was just kidding… you’re the only hero in my life, and i can’t wait to make more of these memories with you,” you say after nagging an upset jude to lay down. he has one hand under his head, as the other one strokes your back, the bringing it up to tuck a curl back, brushing your cheek and leaning up to capture your lips.

you melt inside, feeling a burn sensation as he kiss your lips. this felt different than past times, the way he holds you, kissing you like a starved man, hands brushing and pulling you on top of him so he can further the kiss even more. your hearts beat quicker, not once pulling away, just in your own world with jude.

“as much as i want to fuck you against these sheets… i want to watch the movie with you,” jude pulls away breathless, smears of your lipstick all over his lips as he closes his eyes trying to calm down. “and what if i say i don’t want to watch the movie… that i’ll take that offer right now,” you whisper, kissing his jaw, making jude shiver.

“if you’re a good girl and do what i’ll say, i’ll gladly grant the wish, so turn around for me and press play…” jude’s voice then deep nudging to the ipad and watching you slowly turn and lay on his arm, feeling your nails gaze onto his skin as you traced his veins.

after a couple minutes of silence and just your breaths and watching the movie, you feel jude pull the strap of your dress down and pepper kisses all over your bare shoulder. “stay still, gonna give my girl the love and care she deserves…”

your love was definitely a story for the books.

[slopmaster9000]

i need a big ass fucking burger right now. like a burger the size of my head that when you bite into it the juices just explode everywhere. and some garlic parm fries

[fernisfat]

bro what happened at the hangout holy shit??

we listened to a cast recording of rocky horror on vinyl while we sat in front of the seasonal depression sun lamp, talked about some mental health and trauma stuff, he held me while i cried for a bit, we had dinner (split a large pizza and garlic parm bread bites), had a discussion about our kinks and what we wanted to try, talked about potentially having a threesome, i got throat fucked, eaten out, regular fucked, and fingered so hard i cried again (his hands are huge and he made me take 4 fingers 🥰),cuddled for a bit, watched him smoke a cigar, finished watching infinity pool and cuddled some more, he had me try six different flavors of chocolate bars during the movie, and then he brought me home and we made out in the car for a bit before i went inside 😌

[webslingingslasher]

i don’t think either peter can handle spice very well

frat!peter would be like “oh yeah i love wings” but he cries while eating mild

nerd!peter orders plain wings

nerdy!peter

would just feel weird eating chicken wings. he's almost nervous when he eats one around you. "okay. here i go. just... biting their leg. crazy how they used this to walk... but, hey, a good snack so, i'm just gonna.."

"peter. put the wing down."

"oh thank god."

frat!peter

would try and act tough for sure, he'd get the medium hot sauce but then joke after two and stares at your garlic parm and is like.. "hey, wanna trade one for one?" and you can handle spice so you're like "sweet, okay," but then he asks for another trade, and another ans finally you understand what he's doing.

"peter, do you just wanna trade plates?"

"what? no! i would never take your-" your plates are switched immediately, "yes."

[whispers-of-lilith]

My partner & I made garlic parm chicken bites if anyone wants to come over 🥺

[gusbuses]

27 and 28 :)

27. what’s your favorite or go-to outfit?

Hm i don't really have one but sweats and a t-shirt at home or jeans/cargo shorts and button up

28. last meal on earth?

You want me to choose food? Man I'm bad at that uhhh. Fuck it. Pizza and garlic parm bites with marinara.

Asks

[wildfaeworld]

What's for Dinner, Vic?

Tonight we're having tater tot sausage egg bites! You'll need:

1 bag of frozen tater tots

1 pound sausage, any kind

6 eggs

splash of milk or cream of your choice (I used coconut)

spices if you want (suggestion: garlic, cumin, salt)

bit of cheese for sprinkling, any kind

1 sheet pan/cookie tray

1 mini muffin tin OR regular muffin tin

I baked the tater tots to package instructions, then transferred one to each well of the mini muffin tray. The package I got left me a lot of leftover tots so don't be alarmed if yours does too! I'll use those for something else later. When the tots come out, leave the oven on. You'll just pop the egg bites in at that same temp in a few minutes.

While the tots are baking, cook your sausage. The smaller you can mash it up in the pan, the better. Once they're fully cooked, spoon a bit over the tots, like so:

If you're using a regular size muffin tin, put two tots in each well and increase your sausage spooning (heh) proportionately.

Also while the tots are baking, beat the eggs. I added some spices (garlic, cumin, pinch of salt) but you can throw in whatever you want. Also add that splash of milk or cream. It'll get the eggs really fluffy and help bind them together.

On top of the sausage and tots, spoon in a little bit of egg. I just went round the pan till I was out of eggs. I had a little bit of leftover parm to use up, so I sprinkled that on top. Use whatever cheese you have.

Bake for 5-7 minutes, until the eggs look set. Et voila!

[morethansalad]

Garlic Parm Broccoli Bites (Vegan)

[petite-ursus]

Yesterday I made soup and it is exactly what I want as the weather starts to bite.

It spawned from needing to use up all the Small white potatoes (around 7) I had hanging around starting to grow eyes. So I gave them a rough chop and tossed them into my slow cooker along with the last half of a chicken stock box, half a stick of butter and all of the garlic that had begun to sprout in my cupboard (greens removed; about a clove.)

Let that simmer on low for most of the day until it got soft. Cooked off the last of a packet of bacon (about 4 pieces) Set aside bacon. Then sliced half a white onion into strips, cooked that in the bacon grease with salt and pepper and two bay leaves till they got some color. (Removed bay leaves) tossed that all into the slow cooker. Blended. (Returned bay leaves.) Added the rind of a block of parmesan I had sitting. Rough chopped bacon; added that in.

Added another quarter of a box of chicken stock to prevent burning on the sides. Even though. The scrapings from that were Delicious.

Prepped a chicken breast with salt, pepper, and "Greek seasoning " (I would die for this seasoning. Also put it on tofu this week.)

Went away to crossfit for about 2hrs.

Came home. Fed animals. Added another quarter of the stock. (She got. Thick.)

Cooked chicken in some garlic olive oil (I made garlic confit last week and saved the oil in the fridge.) When chicken had some browning on both sides I set it aside to rest.

Removed parm rind.

Dished out a bowl. (Two ladles full)

Chopped chicken.

Added half of chicken to bowl. Very responsibly intending to save the rest of the chicken for another portion at another meal.

Ate. Swooned.

Had another bowl with the rest of the chicken.

The "base" is good on its own. I had it for breakfast this morning with some almonds and a clementine on the side for Balance.

I almost added chickpeas to the blend for added protein and I do wish I had so it really could be a standalone. But I've got more chicken defrosting for tonight. It is so cheesy and rich. I literally use my finger to get it all off the bowl.

[englishpaperpieced]

Recipe: Tinned Fish Pantry Pasta

I needed to make lunch with what I had on hand today, for reasons. I'm pretty pleased with the result, so sharing for anyone else who enjoys these kinds of dishes.

Tinned Fish Pantry Pasta

(based on this recipe)

16 oz pasta (I used casarecce, but most pastas would be good)

4 T olive oil

2 medium yellow onions, chopped

4 garlic cloves, or to taste, chopped or grated

1/2 cup of marinara sauce

1 can sardines in olive oil

1 can squid in olive oil (or another can of sardines, or a different tinned fish that you think would be yummy)

1/2 a lemon, juice and zest

1 cup pasta water, reserved

Parmesan cheese, to taste (I used vegan)

Put your pasta water on to boil, and salt it until it's briny like the sea. Add pasta while when it's boiling. In the meantime, put the 4 T of olive oil in a pan, and add the two chopped onions and sauté over medium to medium-low heat until they're translucent but not browning. Add the chopped garlic, or grate it on a microplane directly into the pan. Stir it all around so it's combined and let us cook a minute or so. Add the marinara sauce and stir again.

Open the cans of seafood and being wary of any sharp edges, add to the onions and garlic. Dump the olive oil in the cans into the pan, as well. In my case, the squids were whole so I chopped them up before adding. Stir it all around to combine again, breaking the sardines into bite-sized pieces, as needed.

Scoop 1 cup of pasta water out of the boiling pasta pot and set aside, then drain the pasta. Put it back into the pot, and add the sauce and the pasta water (if you're not familiar with this trick, the starchy water helps the sauce stick to the pasta; it will not make the sauce watery). Add the lemon juice and zest. Stir until it's all nicely mixed together, then scoop into bowls and top with Parm and black pepper, if you like it.

I'm sure this could be easily spiced up, if you're a spicy pasta appreciator.

Enjoy!

[blacksails2017]

okay either the album or the garlic parm bites I just had temporarily cured me of my sickness

[erocide]

11/14/2024

I feel like I've forgotten everything that happened today too... this week doesn't quite seem real. I was so surprised to come home and realize it was now Friday. I was plotting idly how to make the most of my day before work, thinking about what food I wanted to bring with me as well, and oops! That was my last shift. Consequences of taking the first day of the week off.

I might incorporate food pictures into this too. Just for fun, to remember what I've had and what I like. I had lunch with my parents (buffet style) and ate until I felt like a tick, then split a chocolate covered strawberry with my dad. Dinner was a (bad) experiment, and then I snacked after with a veggie cup and chips from the night market at work.

Dinner was the fruit of an ill-fated labor. I got ready and went out to get my nails done after lunch, and stopped by publix to pick up just a few things... and ended up spending half an hour in the store. Goat and sheep's milk cheeses, fancy crackers, kiwi and dragonfruit and raspberries, palmers lotion and body oil(!), and then of course, what I actually came for—frozen dinners for the work freezer.

Its hard to keep track of whats good and whats shit unless it especially stands out, so I ended up buying almost all new items, except for evol's portabella and goat cheese ravioli. I also got their truffle parm mac n cheese, scott & jon's shrimp alfredo and honey sesame salmon rice bowl, and lastly, the failure—Amy's Bowls mushroom risotto. Or maybe not a failure, since I learned that Amy can't season her food for shit. It only had salt and pepper, when it was begging for at least some garlic.

But I ate it! Every last shitty bite, peas and all, because I'm grown goddammit and veggies are good for you.

My mother's bad mood and childishness today only deserves a footnote. We're only one month into Jeanne's crisis, and she's losing her mind.

Other than that, today was good :) peaceful. I started a new show, Sons of Anarchy, and its shaping up to be a lot of fun in that dramatic soap opera-y way, if they were written for old guys too chickenshit to actually be in a biker gang. Im grateful to Con for his help in watching it. I also watched the two newest eps of dandadan with Nico. Maybe I'll write a review for them in their own post.

Jade found me samoles of the Argos perfume I wanted, and Orebella's discovery kit is back in stock! I definitely need to work on saving money, but right now I only have one perfume I like wearing... I'll have to choose everything carefully.

Tomorrows goals: clean the bathroom like you mean it. Go to dinner somewhere new.

Sweet dreams.

[sillyplutonianfood]

PRESERVED LEMON AND TOMATO CHICKEN

Salty, floral preserved lemon pairs beautifully with the sweet-bright flavor of ripe cherry tomatoes. Tomato paste provides a long-cooked complexity to anchor the fresh sauce.

4 SERVINGS

4 skinless, boneless chicken breasts (about 1½ lb.)

Kosher salt, freshly ground pepper

2 Tbsp. extra-virgin olive oil, plus more

1 lb. cherry tomatoes (about 1¼ pints)

1 preserved lemon, seeds removed, finely chopped

4 garlic cloves, thinly sliced

2 Tbsp. double-concentrated tomato paste

¼ tsp. crushed red pepper flakes

4 sprigs oregano or 2 tsp. dried oregano

1 Tbsp. fresh lemon juice

Steamed couscous (for serving)

1. Pat chicken breasts dry with paper towels, then season on both sides with salt and pepper.

2. Heat 2 Tbsp. oil in a medium high-sided skillet over medium-high. Add breasts and cook until golden brown, about 5 minutes per side. Transfer to a plate (they won’t be cooked all the way through at this point).

3. Reduce heat to medium. Drizzle a little oil into same pan, add cherry tomatoes, and season with salt. Cook, tossing occasionally, until blistered, about 2 minutes. Add preserved lemon and garlic and cook, scraping up any browned bits stuck to bottom of pan and pressing down on tomatoes to help them burst, until combined and fragrant, about 2 minutes.

4. Add tomato paste and red pepper flakes. Cook, stirring often, until paste deepens in color, about 2 minutes. Stir in 1½ cups water and bring to a simmer. Cook until slightly thickened, about 5 minutes.

5. Add oregano and chicken breasts along with any juices from plate and cook, stirring occasionally to prevent sticking, until sauce is thickened and chicken is cooked through, 10–12 minutes. Remove from heat and stir in lemon juice. Serve saucy chicken with couscous.

GRILLED ARAYES WITH CREAMY CUCUMBER SALAD

These Middle Eastern meat-stuffed pitas get their earthy, warm-spiced flavor from a scoop of baharat, a blend typically comprised of cumin, allspice, and black pepper, with further additions depending on the blend (baharat means “spices” in Arabic, so the components change from mix to mix).

4–6 SERVINGS

2 lb. ground beef

2 shallots, finely chopped

5 garlic cloves, finely grated, divided

5½ tsp. baharat, divided

3 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided

6 pitas with pockets, halved Extra-virgin olive oil (for drizzling)

Vegetable oil (for grill; optional)

3 Tbsp. plain whole-milk yogurt

1 Tbsp. fresh lemon juice

12 oz. Persian cucumbers (about 6), halved lengthwise, sliced crosswise 1" thick

⅓ cup coarsely chopped tender herbs (such as parsley, cilantro, dill, and/or chives)

1. Gently mix beef, shallots, 4 garlic cloves, 4½ tsp. baharat, and 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt in a medium bowl. Evenly stuff pita halves with meat mixture and place on a baking sheet. Drizzle lightly with olive oil and turn to coat.

2. If grilling, prepare a grill for medium-low heat; oil grate with vegetable oil. Arrange pitas on grate, cover, and grill, turning halfway through, until crisped and lightly charred in spots, about 5 minutes per side. Stand pitas upright, cut sides down and grill until beef mixture is cooked through, about 2 minutes.

If baking, place a rack in middle of oven; preheat to 425°. Bake pitas on baking sheet until crisped, 6–8 minutes per side. Stand pitas upright, cut sides down and bake until beef mixture is cooked through, about 2 minutes.

3. Stir yogurt, lemon juice, and remaining 1 garlic clove, 1 tsp. baharat seasoning, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl to combine. Add cucumbers and herbs and stir gently to coat.

4. Stack pitas on a platter and mound cucumber salad on the side to serve.

WEEKNIGHT HARISSA EGGPLANT PARM

Forget battering and frying individual eggplant slices. This recipe employs a layer of toasted breadcrumbs under a blanket of melty cheese for the same combination of crispy and oozy in every tender bite of eggplant. Harissa adds a robust and smoky heat to the extra-fast tomato sauce.

4 SERVINGS

5 Tbsp. plus ⅓ cup extra-virgin olive oil, divided

1 cup panko

2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more

1 lb. globe eggplant (about1 medium), cut into 1" pieces

1 medium onion, finely chopped

5 garlic cloves, thinly sliced

¼ cup harissa

¼ tsp. crushed red pepper flakes (optional)

1 28-oz. can crushed tomatoes

12 oz. fresh mozzarella, coarsely grated (about 1½ cups)

2 oz. Parmesan, finely grated (about 1 cup)

Parsley leaves with tender stems and basil leaves (for serving)

1. Place a rack in upper third of oven; heat broiler. Heat 3 Tbsp. oil in a large ovenproof skillet over medium-high. Add panko and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring often, until panko is golden brown and crisp, about 3 minutes. Transfer to a small bowl.

2. Heat ¹⁄₃ cup oil in same skillet over medium. Add eggplant and cook, tossing occasionally, until lightly browned, about 5 minutes. Sprinkle in 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and cook, stirring often, until eggplant is well browned and tender, 5–7 minutes. Transfer to a medium bowl. 3. Heat remaining 2 Tbsp. oil in same skillet over medium. Add onion and cook, stirring often, until softened, about 4 minutes. Add garlic and cook, stirring often, until fragrant, about 2 minutes. Add harissa and red pepper flakes (if using) and cook, stirring often, until slightly darkened in color, about 2 minutes. Add tomatoes and cook, stirring often, until sauce is slightly thickened, 5–7 minutes; season with salt.

4. Add eggplant back to pan and stir into sauce. Sprinkle panko evenly over and scatter mozzarella and Parmesan on top (cheese should completely cover panko).

5. Broil eggplant parm until cheese is melted and blistered, about 3 minutes. Remove from broiler and top with parsley and basil just before serving.

BASIL FRIED RICE

When basil abounds, this fried rice—bolstered with crispy fried onions for texture and a sharp bite—should be in your weeknight rotation.

4 SERVINGS

1 large bunch basil

4 large eggs

Kosher salt

2 Tbsp. vegetable oil

3 garlic cloves, finely grated

1 2" piece ginger, peeled, finely grated

1 Fresno or serrano chile, finely chopped

⅓ cup store-bought crispy fried onions or shallots, plus more for serving

3 cups chilled day-old cooked rice

3 Tbsp. soy sauce

2 Tbsp. toasted sesame oil

1. Remove enough basil leaves from bunch to make 2 cups and coarsely tear; set aside. Finely chop basil stems to measure 1 Tbsp; set aside. Set aside a few pretty leaves from remaining bunch for serving.

2. Beat eggs and a pinch of salt in a medium bowl. Stir in half of reserved 2 cups basil leaves; set aside.

3. Heat oil in a large nonstick skillet over medium-high. Add garlic, ginger, chile, ¹⁄₃ cup crispy fried onions, and reserved chopped basil stems. Cook, stirring often, until fragrant, about 1 minute. Add rice and cook, breaking up and tossing often, until lightly crisped, about 3 minutes. Add soy sauce and sesame oil; cook, tossing often, until combined, about 2 minutes.

4. Add reserved egg mixture to rice; cook, stirring constantly, until cooked through, about 2 minutes. Remove from heat and stir in remaining 1 cup basil leaves. Taste fried rice and season with salt if needed.

5. Divide fried rice among plates and top with reserved whole basil leaves and more crispy fried onions.

f0016-01

GARLIC-COCONUT SHRIMP AND GREEN BEANS

Every simple stir-fry needs a hero ingredient to make it shine. In this speedy recipe, it’s a crisp coconut-and-garlic topping you’ll want to eat by the spoonful.

4 SERVINGS

1 lb. large shrimp, peeled, deveined

1 tsp. ground turmeric

2 tsp. Diamond Crystal or

1 tsp. Morton kosher salt, divided

6 garlic cloves, thinly sliced

¼ cup extra-virgin olive oil

1 cup unsweetened coconut flakes

1 tsp. sugar

1 lb. green beans, trimmed, cut into thirds

¼ tsp. crushed red pepper flakes

2 Tbsp. unseasoned rice vinegar

½ small red onion, thinly sliced

1. Pat shrimp dry and place in a medium bowl. Sprinkle turmeric and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt over; toss to coat. Set aside.

2. Cook garlic and oil in a large skillet over medium, stirring often but allowing oil to sizzle, until garlic is golden, about 4 minutes. Add coconut flakes; cook, stirring often, until golden, about 2 minutes. Drain in a sieve over a small bowl; reserve skillet. Let coconut-garlic mixture cool slightly, then transfer to a small bowl. Add sugar and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; toss to coat.

3. Heat garlic oil in reserved skillet over medium-high. Cook green beans, red pepper flakes, and reserved shrimp, stirring occasionally, until shrimp start to turn opaque, about 2 minutes. Add vinegar and 3 Tbsp. water; cook, stirring occasionally, until shrimp are cooked through and green beans are crisp-tender, about 2 minutes. Transfer to a large shallow bowl; toss in red onion and reserved coconut-garlic mixture.

f0018-01