With the kids home on Spring Break, it has added to a whole other dimension of crazy around here. This is on top of the already extreme schedule we are keeping.
With everything we are currently doing in the vineyard and the wine aspect of our lives, cooking, except for very quick, simple meals has taken a backseat.
My oldest son is a shrimp lover and begged me for something for lunch that included it. I always keep a bag of frozen shrimp in the freezer so this was easy enough to throw together. It had a good flavor and was gobbled up quickly. I guess it beats peanut butter and jelly any day.
I didn’t really take any pictures making it, you won’t need them, it’s very easy to make.
In a saucepan, bring 2-1/3 cups water, 2/3 cup coconut milk and 1-1/2 teaspoons salt to a boil over high heat. Stir in the rice, cover, lower the heat and simmer until the rice is tender and most of the liquid is absorbed, 15 to 20 minutes.
Meanwhile, in a medium skillet, heat the remaining coconut milk over medium heat. Whisk in the curry paste. Stir in the green beans and cook for 3 minutes. Add the peas and shrimp and cook, stirring, until the shrimp is cooked through, 2 to 3 minutes; stir in the lime juice and season to taste with salt and pepper.
Serve over the coconut rice.
Shrimp over Coconut Rice
Adapted from Everyday
One 13.5 oz. can coconut milk
Salt and pepper
1-1/2 cups long-grain white rice
1 Tablespoon green curry paste (in the Asian section of the grocery store)
6 oz green beans, cut in 2″ pieces
10 oz frozen peas, thawed
3/4 pound frozen shrimp-peeled, deveined and coarsely chopped
Juice of 1/2 lime
In a saucepan, bring 2-1/3 cups water, 2/3 cup coconut milk and 1-1/2 teaspoons salt to a boil over high heat. Stir in the rice, cover, lower the heat and simmer until the rice is tender and most of the liquid is absorbed, 15 to 20 minutes.
Meanwhile, in a medium skillet, heat the remaining coconut milk over medium heat. Whisk in the curry paste. Stir in the green beans and cook for 3 minutes. Add the peas and shrimp and cook, stirring, until the shrimp is cooked through, 2 to 3 minutes; stir in the lime juice and season to taste with salt and pepper. Serve over the coconut rice.
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