Coconut Shrimp Curry

I try a few new recipes a week and lately nothing has been that good except for tonight.  We LOVED this Coconut Shrimp Curry.  So good and so flavorful with a touch of spice.  I especially loved how easy it was to make.  Prep the ingredients and the dish will come together quickly.  I adapted the recipe from Jo Cooks and Mel's Kitchen Cafe.  Check out their blogs, they have some good looking recipes.   

PREP TIME:  15 mins

COOK TIME: 20 mins

INGREDIENTS

For the shrimp marinade:


• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 2 tablespoons freshly squeezed lemon juice 
• 1pounds raw medium shrimp, peeled and deveined (I like the 26/30 shrimp per pound)
• 
  
For the sauce:


• 1 tablespoon canola or vegetable oil
• 1 small zucchini, slice and quarter 
• 1 medium onion, finely chopped
• 1/2 teaspoon ground pepper
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon kosher salt
• 2-3 garlic cloves, peeled and finely minced
• 2 teaspoons ground coriander
• 1/2 teaspoon turmeric
• 1 teaspoon curry powder
• 1 (14.5-ounce) can petite diced tomatoes, undrained
• 1 can coconut milk (found in the asian isle) 
• Garnish with fresh cilantro
• Hot cooked rice for serving

DIRECTIONS

1. In a bowl, toss the shrimp with marinade.  Set aside.
2. Meanwhile, in a large skillet, heat the  oil over medium heat until hot.  Add the zucchini and stir fry until slightly brown.  Remove with slotted spoon and set aside.  Add the onion to skillet and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder.  Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft, about 3 minutes. Add the undrained tomatoes to the skillet and cook about 1 minute. Increase the heat to medium high and  add the coconut milk, stirring to combine (I used a whisk). Bring the mixture to a boil and add the zucchini, shrimp and any accumulated juices from the marinade.  Bring the mixture to a simmer and cook until the shrimp are lightly pink and cooked through, about 2-4 minutes.  Serve over hot, cooked rice and garnish with cilantro.

Serves 4

Spicy Chicken (or Shrimp) Rigatoni

Made with Shrimp

Made with Chicken

 

I came across this recipe on the blog Six Sister's Stuff and thought I'd give it a try.  First time I made it, it was too spicy for our liking but I knew that with a little tweaking we would love this pasta.  I cut way back on the red pepper flakes but if you like spicy go for it.  Easily half the recipe for 3-4 servings as it makes 6-8 servings.  I've made this with chicken and shrimp, both very good.  While the pasta is cooking you make the sauce and it all comes together quickly for an easy week night meal. 

Ingredients:
2 boneless skinless chicken breasts, cut into thin strips
1 tablespoon minced garlic
1 tablespoon crushed red pepper flakes (I used only 1teaspoon)
1/2 teaspoon coarse black pepper
1/4 teaspoon salt
4 tablespoons olive oil
2 cups Alfredo sauce (I used a jar of store bought sauce)
2 cups marinara sauce (I used a jar of store bought sauce)
1/2 cup frozen peas (I used 1 cup peas)
1 lb (16 oz) rigatoni noodles, cooked al dente
2 tablespoons butter (I didn't use butter, don't think it needs it)
Sprinkle of fresh Parmesan cheese and a pinch of red pepper flake (if you dare) for garnish.

Directions: 

Cook pasta according to directions.  

In a large skillet on medium-high heat, heat  olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes. Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is cooked through. This should only take a few minutes because the chicken is cut thin. (If using shrimp, saute until cooked and take out of pan (set aside) until end of preparation so not to overcook.
Add in marinara sauce and Alfredo sauce, stir.  Add peas and let sauces simmer for about 5 minutes.  (At this point if making with shrimp add cooked shrimp to sauce)
Combine chicken/sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.