Tag: quick

Shrimp with Tamarind and Coconut

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This is a very simple recipe and I came up with it at the last minute based on the ingredients I had laying around.

You will need:

Shrimp – peeled and deveined

Tamarind paste or concentrate

Dry coconut – unsweetened

oil

salt and pepper

This recipe is so simple that it is hardly a recipe.

IMG_3579Saute the shrimp in a little oil, seasoned with salt and red pepper.

IMG_3582Add a couple tbs of tamarind paste and then the coconut – stir well and cook till the shrimp are done.

They are ready to serve.

Can it be any simpler?

I think not.

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This is how I served them as an appetizer – you can serve them over rice or in a wrap – the sky is the limit.

 

I really hope that you try to make this dish.  It is so delicious for the amount of effort.

Until I cook again!

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Get in and out of the kitchen quickly

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This has been a hot summer. The thought of spending too much time in the kitchen is unbearable.
I do like at least one hot meal a day even if it is excruciatingly hot.
And so I have perfected the art of quick meals.
This mussel dish is one of those.
Mussels are like a sponge in that they will take in any flavor you are in the mood for.
You can eat them for a weeknight meal or make them the star of an evening when you are entertaining.

Wash 2 lbs of mussels
These will serve 3 people for a main course and 5 as the first course
1 jalapeño, thinly sliced
An inch of ginger, julienned
1 tbs oil
Salt n pepper
A cup or more of coconut milk
Cilantro for garnish.

In a large pot, heat the oil and cook the jalapeños and ginger for a about a minute. Add the mussels, coconut milk and the tomatoes. Bring to a boil and cover.
Cook for 10 minutes or until all yh mussels are open. Discard those that haven’t opened.
Garnish with cilantro.
Serve hot with rice, bread, salad or enjoy as is.

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