Curried rice with Shrimp (serves 4)
1 tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
2 tsp curry powder
1 cup long-grain white rice
salt and pepper
2 pounds medium shrimp, peeled and deveined
1/2 cup fresh basil
1. Heat oil in large skillet (this has to hold all of the ingredients at some point so plan ahead) over medium heat. Add onions and carrots, stir and cook until soft (6 to 8 min)
2. Add garlic and curry, stir and cook for 2-3 min
3. Add rice, 2 1/2 cups water, 1 tsp salt, bring to boil. Reduce heat to medium low, cover, and simmer 15 min
4. Stir those little gems (shrimps) into the rice, cover and cook until the shrimp is opaque throughout. Fold in the basil and eats!
And plus! For dessert!
Blueberry Cobbler (serves 6 OR 2 hungry hippos)
2 pints blueberries
1/3 cup plus 1/4 cup granulated sugar
1 1/2 cups plus 1 tbsp all purpose flour
2 tsp baking powder
1/4 tsp salt
1 tsp grated lemon zest
6 tbsp cold unsalted butter, cut into pieces
3/4 cups plus 2 tbsp cups heavy whipping cream
1. Preheat to 375 F. In medium bowl toss together the blueberries, 1/2 cup sugar, and 1 tbsp flour
2. In separate bowl combine baking powder, salt, lemon zest, and remaining flour and sugar
3. Add the butter and blend with your fingers until coarse crumbs form. Add 3/4 cups plus 2 tbsp cream and mix until shaggy dough forms
4. Spread blueberry mix out in shallow 1 1/2 qt baking dish or a 9 inch deep dish pie plate (this is what I used). Spread dough out over this (you have to kind of break off chunks of the dough, flatten it in your hands then lay it over the blueberries and kinda stitch all the dough pieces together)
5. Bake 35 to 40 min or until berries are bubbling and crust is golden
6. Top with whipped cream if desired
1 comment:
Man were both of those good. I want more it's all gone! That shrimp picture turned out really cool in the low lighting. I like the purple tint :)
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