Shrimp & Asparagus Stir-Fry

You can make this delicious, fresh, and healthy 

dinner in less than 15 minutes.

Let's begin: Peel the shrimp. Snap off the hard 

ends of the asparagus, then slice them into thirds.

 Mince the garlic and ginger. I've been using fresh

 ginger much more lately. It gives a big flavor 

boost and it's so good for you. 

 Heat 2 T of the olive oil on medium-high in a 

large skillet. Add the shrimp, half the salt 

and red pepper. I use ¼ t of the red pepper 

flakes because we like a little kick...

it's just right for us. You can use less. 

 Saute' until they turn pink and are done.

 Remove the shrimp to a plate.

 Add the remaining 2 T olive oil to the pan. 

Add the asparagus, the remaining salt, minced 

ginger and garlic. Cook, stirring frequently until

the asparagus are crisp-tender.

 Return the shrimp to the pan.

 Add the soy sauce, stir to combine. 

Add the lemon juice, stir again. Serve hot. 

Shrimp & Asparagus Stir-Fry

1 lb shrimp, peeled

1 lb asparagus, ends snapped off

4 T olive oil

½ t salt

¼ t red pepper flakes

1 clove garlic, minced

1 t minced ginger

1 T soy sauce

2 T lemon juice

1.) Heat a large frying pan over medium-high 

heat. Add 2 T of the olive oil. Add shrimp to 

the pan, season with half the salt and red 

pepper flakes. Cook, stirring frequently until 

the shrimp are pink and cooked. remove from

 the pan and set aside.

2.) Add the remaining 2 T oil to the pan then

add the asparagus that has been cut into thirds.

Add the remaining salt, ginger and garlic. 

Stir frequently and cook until the asparagus are

crisp-tender.

3.) Return the shrimp to the pan, add the 

soy sauce and toss to combine. Add the 

lemon juice, stir again and serve hot. 

3-4 servings.
tip: You can also use fresh broccoli in
 place of asparagus.

Enjoy!

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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

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Coconut Curry Seafood Stew

This is a delicious coconut curry seafood stew with a lot of ingredients common in Vietnamese and Thai cooking.

INGREDIENTS:
1 tablespoons canola oil
2 tablespoons grated ginger
2 tablespoons pureed lemon grass
2 tablespoons curry powder
6 cups chicken broth
2 tablespoons fish sauce
1 tablespoon light brown sugar
1 tablespoon tamarind soup base  (or 2 tablespoons of fresh lime juice at the very end)
2 (13.5 ounce) cans coconut milk
1 teaspoon chili oil
1 pound medium peeled and deveined shrimp
1 pound hardshell clams
8 ounces mussels
8 ounces halibut (cut into 1x1 inch pieces) or fresh Alaska king crab meat
1/4 cup chopped cilantro
cooked jasmine rice about 4-6 cups
Siracha Chili paste (optional to add heat)

DIRECTIONS:
Heat oil in large pot over medium heat.  Cook and stir in ginger, lemongrass, and curry powder in oil for 1 minute.  Pour in chicken broth over mixture and stir continually to incorporate irall ingredients.  Stir in fish sauce and brown sugar; simmer for 15 minutes.  Stir in tamarind soup base and coconut milk.  Add shrimp, clams, mussels and halibut and cook till no longer translucent about 5-8 minutes.  Serve in a bowl with 1/2 cup of rice and garnish with cilantro.

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