Friday, October 14, 2016

Rosie Makes Shrimp With Pineapple and Thai Red Curry Paste.

I wanted a light lunch.
Something with shrimp perhaps, possibly soupish.
Something with flavors that pop.
Something with flavors that synergize -
become more than the sum of their parts.
I think I've come up with something.

We're having shrimp for lunch.
Shrimp with pineapple and Thai red curry paste.
In a soup.
With jasmine rice and fresh herbs.

about a pound of shrimp
1 can coconut milk
1 TB red curry paste
3/4 cup chicken broth
2 TB fish sauce
1 TB brown sugar
2 TB soy sauce
juice of one lime
juice of 1-inch chunk of frozen ginger
1 tsp minced ginger
1 small can pineapple chunks

jasmine rice
sliced scallions
fresh basil

Cook 1/2 cup of the coconut milk in a skillet
over medium high heat 2-3 minutes until reduced by half.

Stir in curry paste and cook, whisking,
to make a smooth sauce.

Whisk in rest of coconut milk.

Stir in the broth, brown sugar, fish sauce, pineapple,
soy, lime, and ginger.

Add in shrimp and cook about a minute,
until just  done.

Serve with jasmine rice, basil, and scallions.
I like a little heat from the chili.

How do you like my new plate?
I found it at the recycling center!
And I have had to get another bookcase
for all the cookbooks I've found there-
Julia Child's The French Chef 
(Can't believe I didn't already have that one.),
Jeff Smith's The Frugal Gourmet On Our Immigrant Ancestors,
Maida Heatter's Book of Great Desserts,
numerous Food and Wine's, Southern Living's, and
 Cook's Illustrated's Annual Recipe Collections,
and Williams Safire's Lend Me Your Ears - Great Speeches In History,
to name just a very few.
By the way, Safire's book is great, but short on recipes.
And if you haven't figgered it out by now,
I am a cookbook whore of the highest degree.
Bon app├ętit!

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