Posts Tagged ‘Food & Cooking’

Yesterday I made  Thai Green Curry Coconut Shrimp with Basil from Skinnytaste.com. It was so good I wanted to eat it all in one sitting.


Since I can’t leave well enough alone, I did things slightly different from the recipe, but nothing crazy.


  • 1 tsp oil
  • 4 small scallions, whites and greens separated, chopped (I used 6 green onions, because when I compared to the picture, it didn’t seem like what I had was enough)
  • 1 tbsp Thai green curry paste (or more to taste) (I ended up using two tablespoons, but didn’t add the second until after I added the coconut milk and tasted everything)
  • 2 cloves garlic, minced (I used two tablespoons of dried minced garlic, reconstituted with a few tablespoons of warm water)
  • 1 lb shrimp, peeled and deveined (from 1 1/4 lbs unpeeled)
  • 6 oz light coconut milk
  • 2 tsp Thai fish sauce
  • 2 tbsp fresh basil, chopped (I just used about 8 big basil leaves)
  • salt to taste (I didn’t add any salt and the taste was just fine)


  1. Heat the oil on medium high heat. Add green onion whites and curry paste and cook for one minute. (It’s ok if you accidentally add the garlic here too, just make sure it doesn’t burn.
  2. Add shrimp and garlic. Cook for 2-3 minutes.
  3. Add coconut milk, fish sauce and simmer 2-3 minutes making sure the shrimp is fully cooked. (Taste the sauce at this point to decide if you want to add more curry paste. I added 1 extra tablespoon here, when the original 1 tablespoon wasn’t enough.)
  4. Remove from heat and add green onion greens and basil then serve over rice. (This is also good to eat without rice as a sort of soup.)

This was my second time making Thai Curry, and it was absolutely delicious. I will definitely do this again.


Read Full Post »

You gotta make this. Mr. B’s Bistro BBQ Shrimp

Mr. B’s is a fabulous restaurant in New Orleans, and the recipe is one of their house favorites. It’s not BBQ in the traditional sense of the word, but is so rich and delicious. Like their site says, don’t be afraid of the amount of butter. I promise you won’t be sorry.

Just don’t forget an extra stack of napkins, it gets a little messy peeling the shrimp!


I included the link to the original recipe earlier, but I’m also including the recipe below too in case they ever take the recipe down. It’s that awesome.

  • 16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
  • 1/2 cup Worcestershire sauce
  • 2 tablespoons fresh lemon juice (about 2 lemons)
  • 2 teaspoons ground black pepper
  • 2 teaspoons cracked black pepper
  • 2 teaspoons Creole seasoning
  • 1 teaspoon minced garlic
  • 1 1/2 cups (3 sticks) cold unsalted butter, cubed
  • French bread as accompaniment


In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.

Yield: 4 appetizers or 2 entrees

Read Full Post »

Another favorite summer recipe also comes from the Pioneer Woman. The original is for chicken, which really is fabulous, but I’ve also found that it tastes delicious with shrimp.

(I tried taking pictures along the way, but only got as far as the ingredients. We always are done eating by the time I remember to take “after” pictures.)


  • 3 whole Limes, Juiced
  • 5 cloves Garlic, Peeled
  • 1 whole Jalapeno, Sliced (use 2 if you want a little more spice)
  • 1 teaspoon Kosher Salt
  • ½ cups Cilantro
  • ½ cups Tequila
  • 5 Tablespoons Olive Oil
  • 1-2 pounds of shrimp, peeled and deveined
  • Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila in a food processor or blender. Pulse until combined. Turn on the blender/food processor and drizzle in the olive oil until it’s all combined.

    Then throw the shrimp into a gallon size ziplock bag and pour the marinade over it. Close the bag and put it in the fridge for about 1-2 hours. You don’t have to let the shrimp marinade very long, the citrus will start “cooking” the shrimp pretty quickly.

    Fire up the grill (or a grill pan, if you’re like me), put the shrimp on the and cook until they are done. I find it is easiest to get the shrimp out of the bag using long-handled tongs. Throw the leftover marinade away.

    We eat these with fajita fixings (cheese, tortillas, grilled onions, pico de gallo!, black or refried beans, avocado, I could keep on…) or sometimes just by themselves.

    Try the original chicken recipe or my shrimp version and let me know what you think.

    Coming tomorrow, what to do with all that left over tequila!

    Read Full Post »