I recently bought several packages of frozen shrimp on sale and, to be honest, they weren’t very good. Fortunately, I happened upon this quick and easy recipe that worked very well to give the shrimp some much needed pepping up.
Thai Red Curry Shrimp
8 oz. Shrimp
2 tsp Sesame Oil
1/2 Red Bell Pepper, thinly sliced and
chopped
2 Garlic Cloves, minced
200 ml (1/2 can) Coconut Milk
3 Tbsp. Red Curry Paste
2 tsp. Fish Sauce
1 tsp lime juice
Place a medium non-stick pan over medium-high heat and add 1 tsp. sesame oil. Add shrimp to hot pan and cook 2 minutes, or until browned. Transfer shrimp to a plate.
Return pan to medium-high heat. Add 1 tsp sesame oil, garlic, and red bell pepper and cook 2 minutes. Add coconut milk, red curry paste, and fish sauce
Stir thoroughly, ensuring curry paste is fully incorporated. Bring to a boil.
Return shrimp to pan along with a pinch of salt and pepper. Reduce to a simmer and cook 5 minutes, or until sauce is slightly thickened
Serve with rice. Add a squirt of lime juice.
Now Available: DEADLY DIRECTOR’S CUT:
The Second Catskills Summer Resort mystery from Berkley Prime Crime
looks yummy
ReplyDeleteVery Yummy!
DeletePerfect timing! I have a 2 pound bag of frozen shrimp thawing in my fridge. Thanks.
ReplyDeleteHope you like it, Theda.
DeleteNecessity is the mother of invention. Have shrimp, will cook.
ReplyDeleteWell done.