Sometimes it is nice to sit down, just the two of us. Who am I kidding, that just about never happens. However, it is nice to give the kids a frozen pizza while we dine on something they wouldn't appreciate. That's what happening this evening.
This literally took me about 15 minutes to cook. Peeling the shrimp was the only time consuming part. So, for those of you who like quick suppers, here is another answer. I did say there would be lots of quick dishes this month.
Dinner for Two: Coconut Creamed Shrimp
1 lb/500 grams uncooked shrimp, peeled and de veined
1 Cup/240 ml coconut milk
4 garlic cloves, crushed
1/2 piece of ginger root, finely chopped
1 Teaspoon of ground coriander
1/2 Teaspoon of ground turmeric
1/2 Teaspoon of ground cumin
1/2 Teaspoon of hot chilli powder
Salt and pepper to taste
2 Tablespoons of olive oil
Small bunch of fresh chopped coriander to serve
Heat the olive oil in a large skillet set over high heat and add the ginger, garlic, turmeric, cumin & chilli powder. Stir around for a minute or so, just long enough for the spices to be fragrant. Toss in the shrimp and give the pan a good shake. Let the shrimp cook for about 3 minutes and then add in the coconut milk. Season with a little salt and pepper. Give a good stir and sprinkle over the fresh chopped coriander. Serve with Basmati or Jasmine rice.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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