Quick Recipes and Easy

Shrimp For Dinner Tonight – Flavorful And Fast Too!

How to place that frozen shrimp to brilliant use this evening.

Just follow these few simple directions and you will have your friends and family asking you for this wonderful, simple recipe. You can adjust it up or down, to suit the number of guests who will be joining you at the table.

(If you are using raw shrimp, you should defrost them first, and clean them of their skins and tails, and de-vein them also. I find using a paring knife and running the point of it along the vein, is a real time saver for the de-veining, and if you start to peel the shrimps on the underside by pulling at those small leggy things, the skins will come off much simpler, too.)

Okay, we are ready to go now. In a large skillet, preferably a non-stick one, heat some virgin olive oil. Add some chopped garlic, or use the ready for use one that comes in the small jar. I use about 1 teaspoon for mine but you can use more or less, to suit your taste buds. Add a medium-sized chopped onion, and stir all this until the onion just is transparent. Chop a couple of red, yellow or green peppers and throw them in the same pan and stir until they are tender. If you can find them, add one really hot small red pepper, chopped finely. But, do not do this if you are worried of hot food!

Now, add one can of coconut milk, one can of spiced tomatoes – use the ones that have the most spices and herbs that you can find – United States shops seem to carry more of these than the Canadian ones, I have found – the spicier the better for this tasty dish.

Add a small salt and pepper if you like, and simmer this until it has reduced most of the liquid but still leaving enough to place the shrimp in a liquid cooking base. Do not place the shrimp in just yet.

If you have a rice cooker, set it as you would normally but use jasmine rice. Mine usually takes about 10 minutes, so I make my rice first, then add the shrimp to the liquid you already have simmering in the pan. They will cook in five minutes or less, so the rice will stay hot that long and then you can place both on the table at one time.

I usually just add a side salad. Serve the shrimp over the rice. Delight in!

To recap and to help you with the shopping list, you will need:

Virgin olive oil, regular will be okay also

Shrimp, usually allow about 8 to 10 per person if you can

Onion, one medium, chopped

Red Pepper, hot, one small, finely chopped

Red, Yellow or Green pepper, as many as you like, chopped

Garlic Minced or by the Jar, approx. 1 tsp

Canned tomatoes, 14 oz., spiced with as many spices as you can find

Canned coconut milk, not the light one. 14 oz. excellent quality

Salt and pepper to taste

Jasmine rice

Salad if you wish. (The packaged ones from your grocery store are quick and simple, just like this simple meal with flavors that never quit.)

Serve red or white wine whichever you like.

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