19.6.12

red curry shrimp

Although fresh shrimp is superior to frozen, the Hubs and I keep a bag of frozen in the freezer for convenience when we need a quick meal. And really, frozen shrimp is nice for those on a budget who want to venture from the usual chicken dinner. Honestly, you just need to know how to defrost the shrimp so it doesn't taste like it was previously frozen. I put a colander on top of a plate in the fridge and let them defrost there. Then I rinse them and pat them dry before I am about to cook them. Don't let them defrost in their own juices and don't try and rush the process by letting them sit out of the fridge or by running water over them.

What I love about this recipe is the fact that, if you are using frozen shrimp, it can be a meal with ingredients completely kept on hand between your freezer and your cupboard. Of course, you need some time to defrost the shrimp - but you could also stop and get fresh shrimp on your way home from work if you didn't plan ahead.
RED CURRY SHRIMP
serves 2

14 oz. can coconut milk
2 Tbsp. red curry paste
2 Tbsp. brown sugar
1 c. frozen vegetable medley
1/3 c. water
1/2 lb. shrimp

In a large pan, simmer coconut milk with curry paste over medium for about 5 minutes. Add brown sugar, vegetables, and water. Simmer for about 10 minutes, stirring every so often. Stir in shrimp and cook for about 4 minutes or until shrimp is cooked through. Serve over rice.

Enjoy!

2 comments:

  1. I make something very similar for quick dinners, I just love shrimp curry!

    ReplyDelete
  2. looks DELICIOUS!! must save recipe! thanks for sharing!
    xxoo, ashley {a {little} dash of ash}

    ReplyDelete

Note: Only a member of this blog may post a comment.