hippieonthegrid

Simple, Logical, Natural Living

Indian Shrimp Curry February 4, 2013

Indian Shrimp Curry

I found the original recipe online here and of course, can never leave well enough alone. I also didn’t have everything I needed to make the recipe and did not feel like making a trip to the store, so I improvised and it worked! My husband would never touch a dish like this with a ten foot pole so this was a solo venture.

Ingredients

  • 1-1/2 tsp. coconut oil
  • 1 jalapeno, minced
  • 1/8 onion, minced
  • 1 clove garlic, minced
  • 1/4 tsp. ground ginger
  • 1/4 tsp. cumin
  • 1/2 tsp. ground turmeric
  • 1/4 tsp. paprika
  • 1/8 chili powder
  • 1/8 cayenne pepper
  • 1/4 of 14.5 ounce can diced tomatoes
  • 1/4 of 14 oz. can coconut milk
  • 1/4 tsp. salt
  • 1/4 lb. peeled and cooked shrimp
  • 1-1/2 tsp. chopped fresh parsley
  • 1/8 tsp. dried mint
  • 1/2 cup cooked rice (I mixed gluten-free brown and white together)

Directions

  1. In a medium skillet, heat coconut oil and add jalapeno. Heat in oil for about 3 minutes. Add minced onion and cook until translucent, about 4-5 minutes.
  2. Remove pan from heat and let cool for a minute or two. Add spices up to tomatoes. Return to a very low heat and stir for about 2 minutes until jalapeno, onion, and garlic are well coated with spices.
  3. Add tomatoes, coconut milk, and salt, stir well. Increase heat and cook at a simmer for about 10 minutes.
  4. Add shrimp, parsley, and mint. Stir well and heat through. About 3 more minutes.
  5. Serve over rice.

 

Cheese Rarebit June 19, 2012

Yum!
This is one of my favorite comfort foods. You can’t go wrong with bread and cheese! Quick and easy, takes about 10 – 15 minutes start to finish. Serves about 6 unless you eat like my husband and I.

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