Two Shrimp Recipes

This first shrimp recipe is to die for and EASY I PROMISE!!!

SHRIMP IN GINGER BUTTER SAUCE
Time: No more than 1/2 hour

6 oz large shrimp
2 T unsalted butter
1 1/2 tsp grated peeled ginger
2 T coarsely chopped cilantro

Pat shrimp dry, season with salt
Heat butter in medium skillet over medium heat until foam subsides, then saute ginger 30 seconds.
Add shrimp and saute until cooked through.
Stir in cilantro and season with salt and pepper

serving suggestions: baguette; green beans

This one is great too and very low fat:

INDIAN SHRIMP CURRY (only if you do okay with tomatoes)
Time: One hour

6 to 8 serrano chiles
5 garlic cloves, finely chopped
1 T finely chopped peeled ginger
2 T vegetable oil
1 tsp whole mustard seeds (i couldn’t find these, i just put in dry mustard)
1/2 tsp ground cumin
1/4 tsp ground tumeric
1 tsp salt
1/2 tsp pepper
1 medium shallot chopped (recipe calls for 1 medium onion, use enough shallots to substitute)
1 lb tomatoes chopped
2 1/2 oz fineley grated fresh or dried unsweetened coconut (i left this out, i hate coconut)
2 ob large shrimp

Quarter chiles lengthwise (seed and devein if you want less heat). Cook chiles, garlic, and ginger in oil in a 12 inch heavy skillet over medium high heat, stirring until very fragrant and chiles are just softened, 1 to 2 minutes. Reduce heat to medium and add spices. Cook, stirring until mustard seeds just begin to pop, 1 to 2 minutes.
Add shallots and cook, stirring occasionally until softened, about 4 minutes.
Add tomatoes and coconut, cook covered until tomatoes are softened 4 to 6 minutes.
Add shrimp and cook uncovered, stirring until cooked through, 3 to 4 minutes

serve with: rice

Ok Jul - Now you’re talking!!! Easy, Easy, Easy - thats MY style!!!

Both sound GREAT !!! The first one of course, will be the one I try first (the easiest :roll: ) but actually, the second one doesn’t sound so bad either.

Two questions - what are “serrano” chiles (and where do I find them?) and you’re talking fresh ginger (they don’t have that here - :shock: ha-ha) can I just use the ground ginger (in the little can) in my spice cupboard???

Kim

Kim,

I forgot to mention that I didn’t add the serrano chilies because I forgot to put them on the list :slight_smile: If you have a store with a boatload of different chiles, just see if they are among them. If not, just buy some hot chiles, or do as I did and some hot curry. Regarding the ginger, i did some Googling and found the overall opinion that fresh ginger and ground are two different animals with two different tastes.

I guess you’re going to have to let me ship you some :slight_smile: it’s worth it!

PM me your address

Julie

YUM! :mrgreen:

— Begin quote from “Julie”

This first shrimp recipe is to die for and EASY I PROMISE!!!

SHRIMP IN GINGER BUTTER SAUCE
Time: No more than 1/2 hour

6 oz large shrimp
2 T unsalted butter
1 1/2 tsp grated peeled ginger
2 T coarsely chopped cilantro

Pat shrimp dry, season with salt
Heat butter in medium skillet over medium heat until foam subsides, then saute ginger 30 seconds.
Add shrimp and saute until cooked through.
Stir in cilantro and season with salt and pepper

— End quote

I gotta try that. I love ginger and cilantro!

Heather

that dish with the chicken and the pot on top is Primo! These were all great recipes and all really easy.

Try them! I hope you’re well enough. That shrimp dish was super easy and fast.

Between not being able to see clearly, neck pain that turns into head pain,
you bet I make things fast. Can you imagine eating standing up?
Ridiculous.

Just shoot me already. :roll:
My diet is horrible because of the “time” factor.

Heather

believe me, i know, i was there. i’m with ya