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Blueberry and Mascarpone Turnovers
Try this Blueberry and Mascarpone Turnovers recipe provided by Miss Michigan, Nicole Blaszczyk.
Curried Shrimp with Coconut Ginger Rice
Yield: Makes 4 servings
Ingredients:
Coconut Ginger Rice (recipe)
1
tablespoon vegetable oil
1
pound raw medium shrimp, peeled and deveined
3
cloves garlic, minced
1
cup finely chopped fresh pineapple or 1 can (8 ounces) crushed pineapple, drained
2
tablespoons packed brown sugar
1
tablespoon fish sauce
2
teaspoons curry powder
1/4
teaspoon red pepper flakes
3
green onions, thinly sliced
Chives for garnish
1/4
cup toasted coconut
1/4
cup chopped roasted peanuts, salted or unsalted
1/4
cup chopped fresh cilantro
1/4
cup diced red bell pepper
Preparation:
1.
Prepare Coconut Ginger Rice.
2.
Meanwhile, heat wok or large skillet over high heat. Add oil and swirl to coat surface. Add shrimp and garlic; cook and stir 2 to 3 minutes, until all shrimp turn pink and opaque. Transfer to bowl with slotted spoon.
3.
Add pineapple, brown sugar, fish sauce, curry powder and red pepper flakes to wok; bring to a boil over high heat, stirring constantly. Reduce heat to medium; cook 2 minutes.
4.
Stir in shrimp mixture and green onions; cook 1 minute or until shrimp are heated through.
5.
Mound Coconut Ginger Rice on serving platter. Pour shrimp and sauce over rice; garnish, if desired. Serve toasted coconut, peanuts, cilantro and red bell pepper in small bowls to sprinkle on individual servings.
This recipe appears in:
Thai
