This is a fast and easy weeknight soup. Filling, full of flavor.I used Trader Joe’s frozen Argentinian pink and their package frozen organic rice which really made it quick. The store was out of red curry paste so I grabbed a jar of red curry sauce and it worked great in a pinch. We warmed up the leftovers and the soup got thicker and was even better the next day.This was adapted from the blog DAMN DELICIOUS.
1 cup uncooked basmati rice (or 2 packages of Trader Joe’s Organic Basmati rice, prepared using directions)
2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
1 onion, diced
1 red bell pepper, diced
1 tablespoon freshly grated ginger
2 tablespoon red curry paste or half a jar of red curry sauce
1 (12-ounce) can unsweetened coconut milk (full or lite)
3 cups chicken or vegetable stock
Juice of 1 lime
In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
Whisk in curry paste or sauce until well combined, about 1 minute. Gradually whisk in coconut milk and chicken/vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
This is one of the best things I have made all year!!! It is summer in a bowl and full of all of my favorite things. This is Shrimp and Grits but with fresh corn instead of the grits. You can use all 1% milk but the cream really adds to the flavor. This was adapted from a Cooking Light recipe.
7 ears fresh shucked corn
1 cup 1% low-fat milk
1/2 cup cream
2 tablespoons cornstarch
1 tbsp butter
6 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
1 pound raw large shrimp, peeled and deveined
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1 cup halved grape tomatoes, cut in half
1 tablespoon fresh thyme leaves
5 garlic cloves, minced
1 Onion, sliced thin
1/4 cup dry white wine (or chicken stock)
Heat oven to 400. Place the grape tomatoes on a baking sheet and line with foil. Drizzle with 2 tablespoons of olive oil and sprinkle with corse sea salt. Roast for about 20 minutes. Remove from oven and place into a bowl until ready to use
Cut kernels from corn. Set aside 1/4 cup kernels. Pulse remaining kernels in a food processor until almost creamy, 7 or 8 times. In a medium saucepan add the processed kernels, milk, cream, and cornstarch to pan. Bring to a simmer over medium, stirring often. Reduce heat to low; simmer, stirring occasionally, until thickened, about 5 minutes. Stir in 1 tablespoon butter and 1/4 teaspoon salt. Remove from heat; cover and keep warm.
In a large skillet heat olive oil and cook onions and garlic over medium heat, stirring often. Cook about 20 minutes until golden and caramelized. Combine with roasted grape tomatoes.
Combine shrimp, Creole seasoning, paprika, and pepper. Heat a large skillet over medium-high. Add remaining olive oil to skillet. Add shrimp; cook about 3 minutes until opaque. Add onions, tomatoes, thyme, and garlic, stir to combine. Remove shrimp mixture with a slotted spoon and place in a bowl. Add wine to the skillet; cook, stirring and scraping pan to loosen browned bits, 30 seconds. Serve shrimp mixture over the creamed corn. sprinkle each bowl with the reserved fresh corn kernels.
I have collected James McNair cookbooks over the years and this recipe is adapted from his Southeast Asian Cookbook. It is bursting with flavor. I used fresh pineapple but you can substitute canned. If you cannot find curry paste, Trader Joe’s has a lovely Yellow Curry sauce that I have used that would work in this as well.
2 Cups light coconut milk*
2 Tbsp Yellow Curry paste or Yellow curry sauce*
2 Tbsp Peanut or olive oil
1 pound large shrimp, peeled and deveined
3 Tbsp Fish Sauce
1 Tbsp Palm, coconut or brown Sugar
1 red Bell pepper, cut into chunks
1 Onion, halved and sliced thin
1 Cup fresh pineapple, cut into small chunks (or use canned)
1 Tbsp fresh lime juice
Whole fresh mint leaves for garnish
*If using prepared curry sauce eliminate the curry paste and coconut milk.
In a bowl combine coconut milk and curry paste and mix until smooth.
In a large wok or saucepan heat oil. Add the onions and cook on medium heat until golden and slightly caramelized, stirring to prevent burning. Add the red pepper.
Stir in the coconut milk/curry mixture. Add fish sauce, sugar and pineapple. Bring to a simmer and cook about 3 minutes.
Add the shrimp to the simmering curry and cook until the shrimp turn opaque.