Peel and devein shrimp, retaining tails, if desired; set
Heat oil in large skillet on medium-high heat. Cook eggplant, stirring, until lightly browned. Add curry paste; cook, stirring, until fragrant. Stir in coconut milk and 1 cup water; bring to a boil. Reduce heat to low; simmer, uncovered, for 3 mins.
Add shrimp, fish sauce, lime juice and sugar to pan; simmer, stirring, until shrimp are cooked. Remove from heat. Stir in herbs and ginger.
Peel and devein shrimp. Save shells.
Core, peel
minutes. Stir in shrimp; cook until shrimp is pink at the
oss the avocado with the shrimp, citrus and dressing. Arrange 2
In a wok or large skillet, heat the oil and fry the shallots, galangal and garlic for 2 minutes.
Add the coconut milk and cream, lemongrass, fish sauce, chili sauce, lime juice, sugar and bamboo shoots. Bring to a boil, then reduce heat and simmer 3 minutes.
Next add the shrimp and simmer for 4 - 5 minutes.
Once the shrimp have turned pink remove the curry from the stove top and pour over the rice, garnish with the chives and serve immediately.
eel, devein and butterfly the shrimp, leaving the tails on.
emongrass, garlic, chilis, ginger, shallots, shrimp paste, lime zest, and spices
he olive oil, vegetable oil, red vinegar, rice vinegar, white vinegar
olive oil, garlic, ginger and red pepper flakes in a large
he pasta boiling. Peel the shrimp and devein them if you
tart preparing the blackened shrimp.
Finish the grits by
ith salt, pepper & crushed red pepper flakes, if using.
ntil lightly golden.
Add shrimp, carrots, broccoli, peppers, scallions, ginger
Scallops and Shrimp -- Bring the shrimp and scallops to room temperature
To make the roasted red pepper pesto (this is optional
s impractical to devein small shrimp, but if you're using
ecipe to follow) and rinse shrimp in colander. Cut off bottom
Peel shrimp, leaving tails on and set
Heat spaghetti sauce and red wine in pan on medium. (