This fast and easy recipe not only tastes great, it smells and looks delicious too. My mouth just waters when I look at it. Shrimp swimming in lemon and spice is all so nice...for my tummy! A serving, about 3 ounces of shrimp, has 17 grams of protein, 15% iron, and 21% B12 of your daily value! How's that for this flavorful crustacean!
INGREDIENTS
8 lemons, juiced
4 serrano chili
1 small onion, quartered
1/2 Tablespoon garlic powder
1 teaspoon sea salt
2 cups cilantro
1 pound raw shrimp, peeled and deveined (you can use cooked the precooked but it's a little chewy)
1 medium red onion, thinly sliced
3 medium cucumbers, peeled, seeded and sliced
WHAT TO DO
1. In a food processor, blend the first 5 ingredients until smooth, about 20-30 seconds. Add the cilantro and blend another 5 seconds or so. Combine the marinade with the remaining ingredients in a large mixing bowl. Chill for at least 2 hours.
TIP
The flavors get even better the next day!
Showing posts with label spicy. Show all posts
Showing posts with label spicy. Show all posts
Monday, April 18, 2011
Wednesday, March 16, 2011
Thai Chicken Curry with Pineapple, Cabocha Squash and Bamboo Shoot
This thai inspired curry is sweet, spicy, and oh so good! If you like coconut and a little spice, try this recipe yourself. It's exotic and different compared to your average chicken stew.
INGREDIENTS
1 small (about 2 cups) cabocha squash, cut into 1/2" cubes
2 tablespoons olive oil
2 chicken breasts, cut into 1/2" cubes
1 small onion, sliced
3 cloves garlic, diced
1 thumb of ginger, diced
2 cups pineapple
2 cups bamboo shoot, sliced
1 can unsweetened coconut milk
1/2 can or 2 oz. of red curry paste (add more to make it hotter)
WHAT TO DO
In a medium pot, heat olive oil over medium-heat. Add the onions and cook for 1 minute. Add the garlic and ginger and cook for another minute. Add the chicken and cook for 5 minutes or until almost cooked through. Add the pineapple and cook another 5 minutes. Add the bamboo shoot, coconut milk, squash, and curry paste. Mix thoroughly. Simmer for 10-15 minutes or until the squash is soft and cooked through. Garnish with cilantro.
TIP:
If you have extra time, roast the cabocha squash in the oven before hand for a more smoked flavor. Add to curry when almost complete.
INGREDIENTS
1 small (about 2 cups) cabocha squash, cut into 1/2" cubes
2 tablespoons olive oil
2 chicken breasts, cut into 1/2" cubes
1 small onion, sliced
3 cloves garlic, diced
1 thumb of ginger, diced
2 cups pineapple
2 cups bamboo shoot, sliced
1 can unsweetened coconut milk
1/2 can or 2 oz. of red curry paste (add more to make it hotter)
WHAT TO DO
In a medium pot, heat olive oil over medium-heat. Add the onions and cook for 1 minute. Add the garlic and ginger and cook for another minute. Add the chicken and cook for 5 minutes or until almost cooked through. Add the pineapple and cook another 5 minutes. Add the bamboo shoot, coconut milk, squash, and curry paste. Mix thoroughly. Simmer for 10-15 minutes or until the squash is soft and cooked through. Garnish with cilantro.
TIP:
If you have extra time, roast the cabocha squash in the oven before hand for a more smoked flavor. Add to curry when almost complete.
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