Gonna be short because we watched Big Pacific and The Great Yellowstone Thaw and then I remembered the A/C people are coming between 8 and 10 in the morning. You can bet if we aren't ready, they will be here at 8.
Bowling went fairly well today, we clocked up 5 of the 7 points but don't know where we lie as a team at the moment. Will find out on Thursday.
I also renewed my driver's license online today, never done that before. Only valid for 2 years and then I have to go for the old fogey's test LOL. Matt goes for his second one on July 17.
Right, night all.
Can't go wrong with shrimp
Coconut Shrimp Curry
This Coconut Shrimp Curry features delicious shrimp in a coconut curry that's perfect over cooked rice and ready in only 25 minutes! Super easy, one pot and tons of flavors!
For Shrimp Marinade
1 lb extra-large shrimp peeled and deveined
1/4 tsp salt
1/4 tsp black pepper freshly ground
1/7 tsp cayenne pepper
2 Tbs lemon juice
For the sauce
1 Tbs coconut oil
1 medium onion chopped
3 cloves garlic minced
1 Tbs fresh ginger minced
1/2 tsp black pepper freshly ground
1 tsp salt or to taste
1/2 tsp turmeric
2 tsp ground coriander
1 tsp curry powder
14.5 oz diced tomatoes
13.5 oz coconut milk
fresh cilantro or parsley for garnish
cooked rice for serving
1. In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
2. While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.
3. Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
4. Serve over hot rice and garnish with cilantro or parsley.
Servings: 4
Source: Jo Cooks
Author: Joanna Cismaru
Have a great day
Bowling went fairly well today, we clocked up 5 of the 7 points but don't know where we lie as a team at the moment. Will find out on Thursday.
I also renewed my driver's license online today, never done that before. Only valid for 2 years and then I have to go for the old fogey's test LOL. Matt goes for his second one on July 17.
Right, night all.
Can't go wrong with shrimp
Coconut Shrimp Curry
This Coconut Shrimp Curry features delicious shrimp in a coconut curry that's perfect over cooked rice and ready in only 25 minutes! Super easy, one pot and tons of flavors!
For Shrimp Marinade
1 lb extra-large shrimp peeled and deveined
1/4 tsp salt
1/4 tsp black pepper freshly ground
1/7 tsp cayenne pepper
2 Tbs lemon juice
For the sauce
1 Tbs coconut oil
1 medium onion chopped
3 cloves garlic minced
1 Tbs fresh ginger minced
1/2 tsp black pepper freshly ground
1 tsp salt or to taste
1/2 tsp turmeric
2 tsp ground coriander
1 tsp curry powder
14.5 oz diced tomatoes
13.5 oz coconut milk
fresh cilantro or parsley for garnish
cooked rice for serving
1. In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
2. While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.
3. Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
4. Serve over hot rice and garnish with cilantro or parsley.
Servings: 4
Source: Jo Cooks
Author: Joanna Cismaru
Have a great day
OOH. Love shrimp and curry. I might have to PIN this recipe. I'm still slogging my way through the Story of China. I am learning a ton of stuff I did not know.
ReplyDeleteMe too Denise, you have access to better shrimp than I do I expect. Either I missed the Story of China this week or they haven't shown it. Tonight is Father Brown and Poldark.
DeleteHi, Jo,
ReplyDeleteGood luck with the team ranking....
Love coconut shrimp, but never had it with curry... interesting~
Thanks Michael. I want to try this if I can get some decent shrimp.
DeleteGood luck with the a/c people today! I hope they don't show up too early. On the other hand it's also nice to have it out of the way.
ReplyDeleteThanks JoJo, turns out they don't work on high rise buildings.
DeleteWish we could renew online.
ReplyDeleteLet us know what time they showed up. If you were ready, I bet it was closer to ten than eight.
Certainly couldn't when we lived in NC Alex.
DeleteThey actually showed up around 8:45 and then the office phoned to say they were outside and hadn't realised it was a high rise building and they didn't work on h.r. buildings!!!! Someone else coming later today so long as we get home in time.
Here driver licenses are good for years literally. They are good until you are 65 when you get your first one. You just have to go in every 12 years to update your picture. After the age of 65 then I think it is every 2 years.
ReplyDeleteBetty
That's a surprise Betty. Ours are replaced regularly, probably so the government can get our money. It was the same in NC I recall. Over 80 one has to take a cognition test every 2 years before they re-issue.
DeleteJo, my kids would like that. They are in the India food curry stage so I'll have to print this out and give it to them. Thanks!
ReplyDeleteInteresting your kids like curry Stephen. They should like this one I agree.
DeleteI hope they came later rather than earlier. You know, I think one should go for a driving test every 5 or years. Look how many young people can't drive worth beans. This recipe sounds excellent! I bet one can use chicken for this also. i am marking this one down
ReplyDeleteWell if you read previous comments Birgit, they arrived and said they didn't do high rises. They referred me to another company and they came. I am now awaiting a quote.
DeleteThis sounds like a delicious recipe. Thanks for sharing!
ReplyDeletewww.ficklemillennial.com
It should be a good one Gina.
DeleteWe have some weird disease affecting our shrimp/prawns at the moment in Australia called Black Spot. I'm too afraid to eat them even though they say it won't hurt humans. I just don't fancy eating diseased crustaceans.
ReplyDeleteNo, don't think I would want to either Pinky.
DeleteHi, Jo, just came over from Birgit's, where she had many kind things to say about you.
ReplyDeleteHi Sandra, I was delighted she made the curry and enjoyed it. She did say some nice things didn't she?
Delete