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Cook's Corner

I am what many would call a "Foodie" - amateurs who simply love food and/or drink for consumption, study, preparation and news.

 

Now the statement above should make it clear that I do not have any formal training when it comes to food preparation. I have, however, been told that I am a pretty good cook and I hope you enjoy reading this column as much as I enjoy writing it. 

Follow me on twitter @Cooks_CornerLCP

Ree’s forgetfulness benefits us all: Coconut Curry Shrimp

Coconut Curry Shrimp, Ree Drummond, The Pioneer Woman

 

Sometimes you see a picture of a recipe and you just know that it’s going to be good. That’s what happened when I came across Ree Drummond, The Pioneer Woman’s post on Facebook. She apparently forgot “a bunch of shrimp” she had ready to go for her Fourth of July festivities on the ranch, so she decided to prepare a variety of shrimp dishes instead. This next recipe is one of them. Her post says it was “divine” and from my son Sebastian’s reaction to it, she was right.. he has now declared it one of his top five dinners. 

Coconut curry shrimp


Ingredients

2 Tablespoons butter
1½ pound peeled and deveined raw shrimp (Ree used U10, and I used 31/40 but any size will do)
1 whole medium onion, finely diced
4 cloves garlic, minced (I used 6)
1 tablespoon curry powder
1 can 13½ ounce can coconut milk (Ree used A taste of Thai brand and I used Chaokoh)
2 tablespoons honey, more to taste (I omitted the honey)
¼ teaspoon kosher salt (or to taste)
1 whole lime, juiced
Hot sauce, optional
12 whole basil leaves, chopped and more for garnish (may substitute parsley or cilantro)
2 cups rice, (Basmati or your preference)


Preparation

Prepare the rice according to package directions and set aside. 

Heat the butter in a large non-stick skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until pink and fully cooked. Remove to a plate and set aside. Add the onion and garlic to the hot skillet, stir and cook for 2 minutes. Sprinkle the curry powder over the onions and garlic and continue cooking and stirring for another couple of minutes. Reduce the heat to medium-low and pour in the coconut milk, stirring to combine. Add the honey (I didn’t), salt and lime juice, and allow the sauce to heat up until bubbling gently. Add shrimp into the sauce, tossing to coat, and let simmer for 2 to 3 minutes or until slightly thickened. Taste the sauce and add more salt, lime juice, or honey and hot sauce depending on your taste. Stir in the basil (I used cilantro) and serve over a bed of cooked rice or pasta, garnishing with more herbs as needed - delicious.

Helpful hints

We happened to also grill some premade shish kabobs we picked up at Pick n’ Save this night. We poured some of the sauce over the kabobs and they too were “divine.” Try it with chicken too. 

To share a helpful hint or comment, send an email to lakenews@jcpgroup.com or follow me on Twitter @Cooks_CornerLC

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