Friday, September 20, 2013
This month has gone by like a flash. It is a good thing that I did my CIC early or I would not be posting today. What is CIC, you ask. Each month we are given two ingredients and we need to come up with a recipe with these two ingredients. We are given the ingredients on the first of the month and post on the 20th. You can decide if you want to join each month, which is great. There is a button at the bottom of the post that you can click to find out more information.
Saturday, March 23, 2013
I found this recipe from last week's Foodie Friends Friday Linky Party and knew that I had to try it out. We had some coconut milk at home and I knew that there was some shrimp left over. The only problem is that I forgot to buy some pineapple when I went shopping so had to change the recipe some, so made it with peaches instead of pineapple.
The recipe came from Amelia's Dessert. Amelia has a wonderful blog. She has a lot of information on her posts. The recipe that she had made was Coconut Rice with grilled pineapple with shrimp. I don't have a rice cooker or steamer, so made my coconut rice on the stove. The rice was very flavourful, although I did add some water as I felt it just didn't have enough fluids. This decreased the coconut flavour. So the next time I will just add more coconut milk. We will be making this recipe again.
Coconut Rice and Shrimp with Peach Salsa
1 cup Jasmine rice
1 cup coconut milk
2/3 cup water ( next time I will just use more coconut milk and no water)
1 1/2 tsp butter
1/3 cup onions
2 garlic cloves minced
1 in ginger sliced thinly
In saucepan, melt butter. Add onions, cloves, ginger and cloves and saute until onions are translucent about 4 -5 minutes. Add rice and cook another couple of minutes until lightly toasted about 2 -3 minutes. Add coconut milk and rice. Bring to boil. Turn down heat to low and cook for 20-25 minutes.
Shrimp with Peach Salsa
3/4 pound shrimp, deveined and peeled
oil to fry shrimp
1 cup bread crumbs
2 tsp garlic powder
1 cup onions
3/4 of can of tomatoes ( I used Red Gold)
1 can peaches diced ( I used sugarless peaches in water)
2-3 mini sweet peppers sliced in rounds
1/2 tsp dried basil
hot pepper to taste
1/4 tsp salt
Cook onions in small amount of oil (approx 1 tsp) until translucent. Add tomatoes, peaches and basil and cook for 2 -3 minutes. Add sweet pepper, hot pepper and salt and cook for another 2 -3 minutes. If you don't want to fry your shrimp you could add them now and cook for another couple of minutes until the shrimp is pink.
To fry the shrimp- In pan pour in oil, enough to cover shrimp and heat over medium high heat. Combine bread crumbs and garlic. Dredge shrimp through the bread crumb mixture. Place shrimp in hot oil fry until shrimp are nice brown colour.
I wasn't planning on frying the shrimp but hubby came home and told me he didn't like shrimp unless they were crunchy, so to fry them. These meal was very flavourful with a hint of hot.
`*.¸.*✻✿*.¸.*✻ Enjoy your day....`*.¸.*✻✿*.¸.*✻