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If my husband is feeling up to it, he's going to make Thai red curry shrimp with veggies and rice noodles.
If not, I'm still in luck -- we have two leftover enchiladas from last night.
Would you be willing to share a recipe? That sounds really delicious and I would like to try something different for my family other than our usual shrimp dishes.
Rice, after it is cooked... will be tossed w/ hot sesame oil flavored w/ garlic & ginger.
Making my drunken shrimp.
Talking about abalone, will be braising 2 abalone (w/ 2 more to cook w/ before having to buy more, contemplating chicken & abalone congee.. may add frog legs if I came across some...) to put atop greens... than top w/ oyster sauce & hot oil treatment.
Frying up some fish balls... DD & DH's fav.
Making a clear broth soup... maybe seaweed & egg drop or maybe a similar soup w/ a miso twist...
A daikon, mushroom, tofu stew w/ soy???
TGIF!!! Yay!
Now, this is a menu you don't see everyday! How do you make your drunken shrimp?
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Quote:
Originally Posted by Praline
Would you be willing to share a recipe? That sounds really delicious and I would like to try something different for my family other than our usual shrimp dishes.
Sure! But it's not really a recipe, per se.
This is what we do:
Prep (cut, defrost, whatever...) all the veggies that you want to use: mushrooms, broccoli, red pepper, peas, green beans, eggplant...
Defrost the shrimp (and peel) or the chicken (and cut into bite-size pieces).
Make jasmine rice. Use a rice cooker if you've got one.
OR
Make rice noodles. We've not had such good luck with these -- they always seem to stick together.
In a big pan, put in some coconut oil. If you don't have any coconut oil, use some other oil (but not olive oil).
Sautee your shrimp or chicken. Remove from pan.
Sautee your veggies. Remove from pan.
In the empty pan, put in as much of the curry paste as you *think* you'll want. Put in a bit less than you think you'll want because you can add more later, but you can't take it out if it's too spicy. Smoosh it around a bit and add a little bit of coconut milk to help break it up.
Once the paste is broken up, add the rest of the can of coconut milk. Stir, stir, stir. Taste. If it's not spicy enough, you'll have to add more curry paste. Don't wait to add more curry paste, though, after all your veggies and protein are back in the pan, because it'll be impossible to break it down with all that other stuff in the way.
When the curry paste/coconut milk is at the right rate of spicy, put the veggies and the shrimp (or chicken) back into the pan and stir it all together so that the curry/milk goodness gets onto everything.
Serve over jasmine rice (or rice noodles). Eat. Enjoy!
Tonight we are having Orange Chicken and Rice (don't get excited - it's the frozen stuff and pretty good, I think - it's WanChai - the commercial with the panda bear in it) with some sort of bread. Tomorrow we are going out for steak since it's my birthday. Thursday, I am making homemade sausage/spinach lasagna with alfredo sauce and garlic bread with a nice green salad. New recipe for me and I am excited to try it.....
[quote=DandJ;23697660]Sure! But it's not really a recipe, per se.
This is what we do:
Prep (cut, defrost, whatever...) all the veggies that you want to use: mushrooms, broccoli, red pepper, peas, green beans, eggplant...
Defrost the shrimp (and peel) or the chicken (and cut into bite-size pieces).
Make jasmine rice. Use a rice cooker if you've got one.
OR
. . .
Thanks for this. I'm definitely going to try it, maybe for Friday night's dinner.
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