Peel and devein shrimp, retaining tails, if desired; set
Add remaining coconut milk and shrimp to wok; simmer, stirring occasionally
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.
hile pan is heating, lay shrimp out on paper towels and
0 seconds.
Add the shrimp and stir fry until they
preheat large nonstick pan on medium high for 2-3 minutes.
add butter, olive oil, garlic, red pepper, shrimp to pan.
cook for 3-4 minutes until just pink.
deglaze pan with white wine.
cook 1-2 minutes longer.
remove from heat.
add lemon zest, lemon juice, parsley.
serve immediately.
eel and then devein the shrimp. To devein, use a small
ave them.
MARINATING THE SHRIMP:.
Mix the curry paste
Shell, devein, and butterfly the shrimp; give them a saltwater bath
nd de-vein the prawns (shrimp) and mix with the pinch
toss to coat. Stir in shrimp and spinach.
2. Transfer
he saute pan.
Add shrimp and marinade in the center
Bring a large pot of lightly salted water to a boil. Meanwhile prepare the remaining ingredients.
In a large mixing bowl, combine the red pepper, shrimp, mint, lemon juice, lemon zest, olive oil, salt and pepper. Mix thoroughly.
Add pasta to the boiling water and cook for 8 to 10 minutes or until al dente; drain. Add the pasta to the shrimp mixture and toss to coat well.
Heat olive oil in large saucepan over high heat.
Add onion and garlic and saute 1 minute.
Add coconut milk and curry paste and cook, stirring constantly for 3 minutes.
Add lime leaves, basil and fish sauce; bring to boil.
Add squash, cream, red bell pepper and flour/water mixture and return to boil.
Reduce heat to low and simmer until sauce is thick, about 15 minutes.
Add shrimp.
Bring to boil; let boil 2 minutes.
Transfer curry to a bowl.
Garnish with basil and serve with white rice.
Place the shrimp on skewers. Brush Marie's
Heat the oil and butter in a large pan, over medium high heat.
Add the garlic, red pepper & shrimp.
Cook for 2 minutes, stirring constantly, until the shrimp turns pink.
Increase the heat to high and add the lemon juice, sherry, pepper flakes, salt and pepper.
Bring to a boil and serve over hot pasta, garnish with parsley.
Preheat oven to 350*.
Heat oil in a large nonstick skillet.
Add salt, red peppers, shrimp and garlic.
Saute for 3 minutes.
Spoon this mixture into an 11 x 7 baking dish.
Pour wine in skillet.
Cook over low heat until reduced in half, about 8 minutes.
Stir in tomatoes, then pour over shrimp mixture.
Sprinkle feta cheese over shrimp/wine mixture.
Bake at 350* for 10 minutes.
Pour shrimp mixture over pasta and serve.
ver medium high heat; season shrimp with 1/4 teaspoon salt
n the garlic, leeks, red chili, shrimp, and scallops. Cook until the
ny of the roasted red bell pepper recipes posted on this site