I use 1 pound jumbo shrimp, precooked frozen, peeled and deveined,
Shrimp:
Heat 3\" of
In a large pan add oil, turn on heat to medium.
Add shrimp and cook for 2 minutes.
Stir in the onions, peppers, ginger and garlic.
Cook for 3 minutes, stirring often.
Add olives, orange juice, curry powder, salt and red pepper flakes.
Bring to a boil.
Reduce heat and simmer 3 minutes.
Remove from heat.
Stir in orange segments, cherry tomato halves, butter and lime zest.
Toss.
Divide mesclun between 6 bowls.
Toss shrimp dish one more time and divide evenly between bowls.
Serve.
SHRIMP:.
Combine first 10 ingredients,
outh or eyes.
Place shrimp in a zip top bag
r until softened slightly. Add curry paste; stir-fry for 1
splash of water, the curry powder, the cinnamon and thyme
Cook rice according to package directions.
In a medium saucepan, bring the coconut milk, broth, potatoes, brown sugar, fish sauce and curry paste to a boil. Reduce heat and simmer until the potatoes are fork-tender.
Stir in the bok choy and shrimp. Cook until bok choy is tender and shrimp are opaque in the center.
Remove to a serving bowl and garnish with the cilantro leaves. Serve with rice and lime wedges.
he onion softens. Add the curry paste and cook, stirring, until
Heat oil in 2 quart pot.
Add celery, carrots, leeks and potatoes. Cook over medium high heat 5 minutes, stirring constantly.
Add Red Curry Paste. Cook 1 more minute while continuing to stir.
Add chicken broth, Fish Sauce, sugar and corn. Bring to a boil.
Once boil starts, reduce heat to medium low. Simmer with lid on until potatoes are tender, about 25 minutes, stirring occasionally.
Stir in Coconut Milk, cilantro and shrimp. Cook 2-3 more minutes or until shrimp are cooked through.
Serve hot.
Toss shrimp, oil, half the lime juice, and jerk seasoning in a bowl. Let marinate 10 minutes while grill heats up.
Meanwhile, toss canteloupe, honeydew, cilantro, red onion, and remaining lime juice in a bowl. Season to taste with salt and pepper.
Thread four shrimp on each skewer and grill, brushing with the marinade, until opaque, about 5 minutes.
Place shrimp on top of greens, with some salsa alongside, and a wedge of lime for garnish.
Apply the mixture to the shrimp. Cover and refrigerate for at
o coat all of the shrimp. Or, mix everything in a
Heat the oil in a wok or large skillet on high heat. Stir-fry the curry paste for 2-3 mins, until fragrant.
Add the shrimp and stir-fry for 2-3 mins, until they change color. Add the vegetables and stir-fry for 1 min.
Stir in the coconut milk and bring to a boil. Reduce the heat to medium and simmer for 2-3 mins, stirring.
Season with lime juice, brown sugar and fish sauce to taste. Serve with rice noodles.
Heat 2 T. oil in skillet over high heat, sear shrimp for a few seconds, add salt and pepper; reduce heat to medium, add onion and peppers, saute until translucent; add garlic and saute 1-2 minute more.
Add tomatoes, coconut milk,curry, tamarind paste, salt & pepper, bring to a boil; then reduce to low for 6-8 minute.
Serve with rice or boiled potatoes.
Heat oil and saute onions over medium high heat.
Add curry paste and saute 1 minute.
Stir in sugar, saute 15 seconds.
Add shrimp, saute 3 minutes (or until done).
Stir in coconut milk and fish sauce and heat through.
Remove from heat and stir in green onions and basil.
Prepare your shrimp, and leave in the fridge
Mix the marinade ingredients in a nonreactive bowl
Then add shrimp and marinate for at least 10 minutes but no longer than 30.
Preheat grill to medium heat and grill shrimp for about 2 - 4 minutes per side, being careful not to over cook them as they will become tough and chewy.
ENJOY!
epper and then place the shrimp in this dish and leave
inute.
Stir in the curry paste, mixing well, and continue