- Mommie Cooks! - http://www.mommiecooks.com -

Curried Shrimp

I’m tired this morning.  I’m on day two of getting Nicholas up for school and I think he’s doing better than I am.  His start time is 7:30 and the bus shows up at the unbelievably early hour of 6:40 in the morning.  Last year I was able to put on the mommy charm and convince him that he needed to have his father drive him to school and in doing so, bought myself an extra half hour of sleep time.  Not so this year.  He has decided he really wants to ride the bus with his friends and who am I to say no?  It’s only sleep after all, right?

Here’s Nick after getting home from his first day of school; not sure about the pose. And yes, that shoelace is broken already.  After one day on the job.

And of course Alex needed to follow suit.

To top the day off, I downloaded Skype yesterday and tried to load it onto my computer only to realize it brought with it a rather nasty malware program that all but froze my computer to a complete and total standstill.  Talk about panicked.    Somehow my amazing husband managed to free my computer from the grips of this thing; I still don’t know how he did it, but I’m glad he did because now I can share this dish with you guys!

If you’re not in the mood for a big kitchen mess and you’re not in the mood for a complicated meal and you’re looking for a lighter, healthier dish, then I think you’ll definitely be in the mood for a plate of this deliciousness.   I brought this meal together in under 30 minutes and was licking my plate clean it was so good.  Sometimes I even amaze myself.   So why are we still here talking!  Let’s do this dish!

Ingredients Needed:

2 Tbsp of Sesame Oil
2 Cloves of Garlic
1″ of Chopped Fresh Ginger
1 Pd of Shrimp
1/4 Cup of Vegetable Broth
1/2 Lime, Juiced
1 Tbsp of White Wine
1 tsp of Curry
2 tsp of Fresh Cilantro (or 1 Small Bunch Chopped)
2 tsp of Fresh Basil (or 1/2 tsp Dry)

To get started, grab your wok and heat it up on medium heat with the sesame oil added in.  Once the oil is hot, throw in your garlic and ginger and let them cook into the oil for a minute or two.

Now go ahead and drop in your shrimp.  Give them a few minutes to begin cooking up.

As you can probably tell, I was super lazy with this meal and didn’t even thaw my shrimp.  I was worried for a minute or two that my laziness might ruin the tenderness of the shrimp, but I needn’t have.  It was delicious and the shrimp were still tender and delicious.  I’m just saying.

When the shrimp are about 3/4 cooked, turn the heat down to medium low and add in your broth, wine, lime juice and curry.  Give it a minute or two to warm back up.

And last but definitely not least, add in your cilantro and basil.  Yep, I used frozen again.  I love my cooking shortcuts.

And that’s all there is to this dish.  Serve it up with jasmine rice and let the oohing and aahing begin.

Curried Shrimp

Ingredients:

2 Tbsp of Sesame Oil
2 Cloves of Garlic
1" of Chopped Fresh Ginger
1 Pd of Shrimp
1/4 Cup of Vegetable Broth
1/2 Lime, Juiced
1 Tbsp of White Wine
1 tsp of Curry
2 tsp of Fresh Cilantro (or 1 Small Bunch Chopped)
2 tsp of Fresh Basil (or 1/2 tsp Dry)

Directions:

To get started, grab your wok and heat it up on medium heat with the sesame oil added in. Once the oil is hot, throw in your garlic and ginger and let them cook into the oil for a minute or two.

Now go ahead and drop in your shrimp. Give them a few minutes to begin cooking up.

When the shrimp are about 3/4 cooked, turn the heat down to medium low and add in your broth, wine, lime juice and curry. Give it a minute or two to warm back up.

And last but definitely not least, add in your cilantro and basil. Yep, I used frozen again. I love my cooking shortcuts.

Serve it up with jasmine rice and enjoy.