Monday, February 28, 2011

Monday’s Bread Bowl: Curried Shrimp

Spice it right

The Mixed Stew crew was looking for a spicy alternative for seasoning and spicing up shrimp while creating this dish. Pungent curry powder and rich coconut milk combine and enhance the seafood and veggie flavors in this tasty entree. Here’s our recipe:

What you will need:

1 wooden spoon
1 fry pan with lid
2 tablespoons cooking oil
1-2lbs raw shrimp, peeled and shelled
3 garlic cloves, diced small
1 medium yellow onion, chopped
1 teaspoon red pepper flakes
1 tablespoon curry powder
1 (14 oz) can of coconut milk
1 bell pepper, chopped
2 broccoli crowns, cut into bite-sized pieces
Salt and to taste

Cooking and Preparation:

Heat pan on medium-high heat. Pour in oil. Throw in garlic, salt, and onion. Stir well and sauté ingredients until onion turns translucent. Next, pour in shrimp, curry powder, and pepper flakes. Stir well, lower heat to medium, and cover pan with lid. Let shrimp cook for 8-12 minutes. Add bell pepper, broccoli, and coconut milk. Mix well and return lid. Let ingredients reach a simmer and cook for another 10 minutes. Serve immediately.

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