Dinner in 20 Minutes
Steamed Shrimp With Lemon Grass
This aromatic dish is simple to make. Serve with rice noodles.
Recipe adapted from "Asian Flavors," by Wendy Sweetser (Kodansha America, 2005).
2 tablespoons Thai fish sauce
1 teaspoon sugar
2 tablespoons light soy sauce
11/2 stalks of lemon grass, outer leaves and tough green tops removed, root ends trimmed; half of a stalk sliced thin, and 1 stalk quartered lengthwise
1 pound jumbo shrimp, peeled and deveined
8 scallions, white and tender green parts, sliced diagonally into 1-inch pieces
2 tablespoons coarsely chopped cilantro leaves
1 red chili pepper, seeded and sliced thin
In a small bowl, mix the Thai fish sauce, sugar, light soy sauce and the 1/2 stalk of sliced lemon grass until the sugar dissolves. Set aside.
In a large pan that can contain a steamer, boil water over medium-high heat. In the steamer, place the quartered stalk of lemon grass and arrange the shrimp, scallions, cilantro leaves and red chili pepper on top. Insert the steamer in the pan of boiling water, cover and steam until the shrimp turn pink, about 5 minutes.
Lift the steamer out of the pan. Transfer the shrimp, scallions, cilantro and red chili pepper to serving plates, discarding the lemon grass. Spoon sauce on top and serve immediately.
Per serving: 149 calories, 25 g protein, 7 g carbohydrates, 2 g fat, 172 mg cholesterol, 0 g saturated fat, 1140 mg sodium, 1 g dietary fiber
Recipe tested by Marcia Kramer; e-mail questions to email@example.com
-- Marcia Kramer
GROCERY GUIDE | New Stores Near You
Just in the past week, three grocery stores opened in Northern Virginia: a Harris Teeter in Aldie, a Healthway Natural Foods in Purcellville and a Food Lion in Manassas. In Maryland, Wegmans opened its first store Sunday in Hunt Valley; World Market opened its second one, in Rockville, last month. In the District, Safeway broke ground Monday for a store at Fifth and K streets NW. Here's a look at stores planned in the Washington area in the next 18 months.
TURKEY TROUBLESHOOTING: This year, let the Food section help solve your Thanksgiving dinner problems. Send us your questions, and we can help you: Find a new recipe for dessert. Figure out how to brine or deep-fry your turkey. Make lump-free gravy. Or even skip cooking entirely and do takeout.
Send us your questions by e-mail to firstname.lastname@example.org, by phone at 202-334-7575 or during our weekly online chat at 1 p.m. Wednesdays. Questions will be answered in our Thanksgiving issues on Nov. 16 and 20. Please include your name and phone number so we can contact you. Questions due by Nov. 9.
SHOPPING CART | Treats
* "Mangia! Mangia!" by Amy Wilson Sanger (WorldSnacks) is the latest in a series of children's board books with charming rhymes about multicultural foods. A sampling: "Mama makes risotto one of Babbo's favorite primi. She stirs and stirs and stirs until the rice is soft and creamy." This book and others (titles include "Yum Yum Dim Sum," "!Hola! Jalapeno," "A Little Bit of Soul Food") feature a glossary of pertinent food terms on the back; $6.95 each, available at Child's Play, 5536 Connecticut Ave. NW, 202-244-3602 or go to www.tenspeed.com.
* This year's Halloween truffle collection (nine-piece gift box, $20) by Moonstruck Chocolate Co. of Portland, Ore., includes Toffee Ghost, Eyeball and Extra Bittersweet Spider. And we like the dark chocolate Vampire Bats filled with strawberry cream ($4 each); to order, call 800-557-MOON or order online at www.moonstruckchocolate.com. Some available at Dean & Deluca, 3276 M St. NW; 202-342-2500.
UPDATE | YWCA Centennial Cookies
Patricia Walls's "new-fashioned chocolate chip cookie," which won a bakeoff in July to replace the much- loved but long-discontinued National Capital Area YWCA chocolate chip cookie, is now available for ordering. It will be baked by Rhoda Worku's Caboose Cafe & Bakery in Alexandria and Bread & Chocolate. Proceeds will support YWCA programs benefiting girls and women. The new cookie will be available throughout the holiday season and perhaps longer.
YWCA Centennial Cookies, available in three-pound tins, with or without pecans (one dozen large cookies), $25; shipping costs are $7 for the first tin and $2.50 for each additional tin. To place orders, go to the Web site, www.ywcanca.org, or call 202-626-0700, Ext. 56.
-- Michaele Weissman
THURSDAY: Wine Talk and Tasting -- sample and compare eight red grape varietals. Sponsored by Bell Wine Shoppe. Free. 6:30 p.m. Borders Books & Music, 18th and L streets NW. Call 202-466-4999.
FRIDAY-SUNDAY: Greek festival at St. Katherine's Greek Orthodox Church. Free admission. Friday and Saturday, noon-10 p.m.; Sunday, 11 a.m.-
9 p.m. 3149 Glen Carlyn Rd., Falls Church. Call 703-671-1515.
SATURDAY: Taste of Georgetown -- food tastings with wine pairing from Georgetown restaurants. Benefits the Georgetown Ministry Center to aid the homeless. Free admission. 11 a.m.-4 p.m. Grace Church, Wisconsin Avenue between M and South streets NW. Call 202-298-9222 or see www.tasteofgeorgetown.com.
SATURDAY: Oktoberfest at Capitol City Brewing Co. with music, dancers and tastings from more than 30 micro-breweries and 10 restaurants. Free admission, $20 for tasting glass and unlimited beer tastings. Noon-6 p.m. The Village at Shirlington, 2700 South Quincy St., Arlington. Call 703-578-3888.
SUNDAY: Recipes and Revelations from Moll Flanders' Kitchen -- Discussion of 18th-century food traditions with culinary historian and author Sandra Sherman. Sponsored by the Culinary Historians of Washington. Free. 2:30-4:30 p.m. Bethesda/Chevy Chase Regional Services Center, 4805 Edgemoor Lane, Bethesda. Call 301-320-6979 or see www.chowdc.org.
TUESDAY: Emeril's Delmonico: Preserving Culinary Traditions & Culture -- Discussion with New Orleans chef Emeril Lagasse and journalist Cokie Roberts, a New Orleans native. Book signing to follow. Sponsored by the Smithsonian Associates. $22 for nonmembers. Lisner Auditorium, George Washington University, 730 21st St. NW. Call 202-357-3030 or see www.residentassociates.org.
OCT. 18: Capital Food Fight -- Sample foods from 25 local restaurants while watching a cooking competition, including chefs Katsuya Fukushima of Cafe Atlantico, Greggory Hill of David Greggory and defending champion Ris Lacoste of 1789. Benefits D.C. Central Kitchen. $125 in advance; $150 at the door. 6:30 p.m. Ronald Reagan Building & International Trade Center, 1300 Pennsylvania Ave. NW. Call 202-338-6100, Ext. 112.
-- Terri Sapienza
PLEASE NOTE: Send notices to: To Do, Food, The Washington Post, 1150 15th St. NW, Washington, D.C. 20071 or email@example.com. Submissions must be received at least 14 days before publication date.