Continuing my trend of eating healthfully and using up leftover wine, I created this delicious curry dish featuring fresh shrimp, spinach, and carrots. Though it takes a few moments extra to peel and grate the carrots, their rich flavor is worth the extra trouble.
Cooking tip: use Gulf shrimp, not farm raised. Serve the curry over hot, cooked jasmine rice.
Thai Yellow Curry Shrimp with Spinach & Carrots
- 1 pound Gulf shrimp, peeled
- 1 Tbsp vegetable oil
- 1-inch-piece fresh ginger, peeled and minced
- 3 cloves garlic, minced
- ½ yellow onion, chopped
- 2 carrots, peeled and grated
- 3 small Yukon Gold potatoes, chopped
- 1 Tbsp Mae Ploy Yellow Curry Paste
- dash of cayenne pepper
- 1/2 cup white wine
- 1 14-ounce can coconut milk
- 1 10-ounce bag fresh spinach
- hot, cooked jasmine rice
Rinse peeled shrimp and set aside.
In a large Dutch oven, sauté onion, carrots, and potatoes in oil, ginger, and garlic until tender. Stir in yellow curry paste and dash of cayenne pepper (add more if you want the curry spicier).
When thoroughly mixed, add white wine and coconut milk. Blend well. If you prefer a thinner sauce, add ½ to 1 can of water. Stir in shrimp.
When shrimp are pink, add spinach and stir until wilted. Serve immediately over hot cooked rice.
For the last week, the temperature has wavered between 105° and 110° and it’s way too hot to eat heavy meals. Tonight I prepared a light, refreshing dinner featuring raw marinated fish on pre-made tostada shells.
To prepare this dish properly, be sure to purchase high-quality sushi-grade fish.
- 1/2 pound sushi-grade tuna, mahi mahi, or yellowtail; sliced very thin
- 1/3 cup fresh lime juice
- 1 Tbsp extra-virgin olive oil
- ½ white onion, minced
- 1 large jalapeño, minced
- handful of cilantro, minced
- 2 Roma tomatoes, chopped
- 1 tsp sea salt
- Tostada shells
- 2 avocados, mashed
- 1 Tbsp fresh lime juice
- romaine lettuce, chopped
In a glass bowl, combine sliced fish and fresh lime juice; cover and refrigerate 20 minutes. Add in next 6 ingredients and chill for 10 minutes.
To prepare tostadas: Add 1 Tbsp fresh lime juice to mashed avocados; season with sea salt. Spread avocados in a thin layer atop tostada shells. Top with romaine lettuce and ceviche. Serve immediately.
Summer in Texas means fresh Gulf shrimp. Shrimp are one of the most versatile protein choices around. You can use them in pasta, curry, or stir-fries, or you can serve them fried, grilled, baked, sautéed—in pasta, over rice, or even in a salad.
But perhaps the single best way to enjoy shrimp is hot, fresh, and boiled. Here’s a fabulous recipe for you-peel-em shrimp.
Shrimp Boiled in Beer
- 2 pounds fresh Gulf shrimp (don’t use farm-raised), in shell, with tails
- 2 12-oz cans lager beer
- 2 garlic cloves, crushed
- 1 bay leaf, broken in pieces
- 1/2 tsp Harissa or ½ tsp Tabasco
- 1 tsp black mustard seed
- 2 Tbsp fresh chopped parsley
- 1 tsp sea salt
- juice of half a lemon
Combine all ingredients except shrimp in Dutch oven or large pot; bring to a boil. Add shrimp and cook until shrimp are pink and cooked through, about 3-5 minutes.
Serve with Tangy Cocktail Sauce, a green salad or Cole slaw, and garlic bread.
In an effort to eat more healthfully using ingredients I had on hand without running to the store, I created this delicious, quick-fix dish featuring shrimp and homegrown squash and zucchini.
We served it over cheese grits, but it would be equally good over brown rice or couscous just on its own.
Shrimp with Harissa & Squash
- 2 Tbsp olive oil
- 1/2 yellow onion, chopped
- 3 garlic cloves, crushed
- 1 tsp chili powder
- 1/2 tsp harissa
- 2 fresh zucchini, halved and sliced
- 2 fresh yellow squash, halved and sliced
- 1 pound fresh shrimp, peeled
- sea salt to taste
- hot freshly cooked polenta, brown rice, or couscous, if desired
In a skillet, sauté onion in olive oil until translucent; add garlic, chili powder, and Harissa and stir to blend. Add in zucchini and yellow squash, stirring frequently.
When squashes are just beginning to soften, add shrimp. Cook, stirring frequently, until shrimp is cooked through, about 3 to 5 minutes.
Serve over hot cooked polenta, brown rice, or couscous.
It’s Friday in Lent, which for us means seafood. Because it’s getting warmer outside, we opted for a light, tropical-type dinner.
We had this healthy one-dish meal over jasmine rice, but it’s so full of fruit and veggies, that it would be just as good on its own.
Thai Yellow Curry Shrimp with Pineapple & Mango
- 1½ pounds peeled shrimp
- 2 Tbsp vegetable oil
- ½ yellow onion, sliced thinly
- 2 cloves garlic, minced
- 1 red bell pepper, sliced thinly
- 1 yellow bell pepper, sliced thinly
- 5 carrots, peeled and sliced [or frozen or canned sliced carrots, drained]
- 1½ Tbsp Mae Ploy Thai Yellow Curry Paste
- 1 Tbsp brown sugar
- 1 Tbsp fish sauce
- 2 Tbsp cornstarch dissolved in ½ cup cold water
- 1 14-ounce can coconut milk
- fresh pineapple, peeled, sliced, and cubed [or canned pineapple chunks, drained]
- fresh mango, peeled and cubed
Heat vegetable oil in a wok. Add onion and garlic and sauté for 3 minutes. Add bell peppers and carrots and sauté until veggies are just starting to get tender.
Add yellow curry paste and mix well, coating the onions and peppers. Mix in brown sugar and fish sauce; stir well. Turn heat up a little and add in cornstarch mixture, stirring to blend, being careful not to burn the cornstarch. Add in coconut milk and stir well.
Bring mixture to slight boil and add shrimp, stirring to blend. When shrimp are beginning to turn pink, add pineapple and mango, return to slight boil, and cook 3 minutes.
Serve as it is or over hot, cooked jasmine rice.