Watermelon-Lemongrass Glazed Shrimp

Earlier this summer, during the height of my summer produce from my Stillman's Farm CSA, I had more watermelon that I could eat.  Which is saying a lot.  Because I LOVE watermelon, especially in the record-high heat we experienced this past summer.  But needless-to-say, I couldn't eat another watermelon, so I decided to try out my new canning equipment and store it away for the winter.  So, that's the long-ish story of how I ended up with Watermelon Jelly.  Sounds grossly sweet doesn't it?  I'm sure you're imagining it on a PB&J and holding back the vomit too, huh?  I had this under control though, because there wasn't just watermelon in my jelly.  I don't think you're read-y for this jell-y (ha! song-poisoned you, didn't I?)  I also added some ginger and lemongrass, thinking that someday I might use it in an asian-inspired dish.

Et Voila!  That's how my BoyfriendApprovedTM Watermelon-Lemongrass Glazed Shrimp and Veggies was born.  Boyfriend told me it was the best dinner I had made in awhile (which I would never take as an insult... or would I? Nah!).  Of course, he's a little biased because anything containing shrimp is a certified winner in his book.

First, I started heating a pan over medium heat, then added some olive oil and butter.  I added a diced small onion, some minced garlic, and grated fresh ginger, letting that cook down until the onions were soft and the ginger fragrant, about 5min.  Added my watermelon jelly and some homemade seafood stock to the onions and let it cook down for about 5-10min.  Once the "sauce" had started to thicken in the pan, I added 1/2 lb medium shrimp that I had peeled earlier and let those cook until just pink throughout. 

On the side I sauteed some quartered porcini mushrooms and sugar snap peas in some oil and butter until browned, but still with a little crunch to them.  I hate it when veggies get cooked to the "mushy" stage.  Blech!  Until I am 500 years old with dentures, I can at least have the pleasure of chewing my food.

I made some coconut jasmine rice on the side (add 1/2 can of lite coconut milk to the water you plan to cook your rice in), and sprinkled some chopped cashews and scallions over the top in the final plating.

Boyfriend was my sous chef.  Here, he adds the finishing touches with artistic flare (>ha!<)