Coconut Red Curry Shrimp

This dish is a staple of mine. I love the flavor of coconut milk mixed with spicy red curry paste. I also use coconut milk to make my special version of shrimp pra ram, but that is another post.

The key is to cook the shrimp correctly. Shrimp is done as soon as it is pink. It really only takes a few minutes.

Heat the following ingredients in a saucepan over medium.
1 can of coconut milk
1-2 tbsp fish sauce
2 tsp brown sugar
2-3 tsp red curry paste

Add frozen or fresh veggies. I like to use bell peppers with eggplant or spinach. If using spinach, add it later because it takes very little to wilt it down. Bring sauce to a light boil, then add the veggies and simmer for about 5 minutes. Add spinach and once it starts to wilt, add the shrimp. Stir to coat spinach. Remove from heat as soon as the shrimp is pink.

I usually serve this dish with brown rice, but more recently switched to saffron. It is delicious. I also bought rice noodles at the store thinking they would combine lovely.

Firecracker Prawns

These shrimps are the bomb. Yup, the bomb. Great as an appetizer or tossed with wheat noodles for a meal. Quick, easy and delicious.

From Jane Hammon Events, via yumsugar.com

1/2 cup Hoisin sauce
1/2 cup orange juice
1 serrano chile, seeded and finely diced
1/4 bunch cilantro, leaves and tender stems chopped, plus 1-2 tablespoons chopped for garnish
1 bunch green onion, finely chopped, plus 2 tablespoons for garnish
1/4 cup extra virgin olive oil
2 lbs prawns, peeled and deveined (tail on)

1. Mix the hoisin sauce, orange juice, chile, cilantro, onion, and oil in a large 8x8x2 inch baking dish. Add the prawns and toss to coat.
2. Cover and refrigerate for 1-2 hours. If the shrimp are frozen, refrigerate overnight to thaw shrimp.
3. Preheat oven to 375°F. Remove shrimp from dish, place on a baking sheet, and discard marinade. Bake for 11 minutes until shrimp is cooked through. Alternately cook the shrimp in a large skillet over medium high heat until pink and plump, 8-10 minutes.
4. Trasfer to a serving platter and garnish with more cilantro and green onion, if desired.

Serves 8.

Make ahead: Cool the cooked shrimp and cover. Reheat in a 350°F oven for five minutes and serve.