Coconut Curry Shrimp
Afternoon foodies for what ever reason I thought I had writers block. Not that I’m not inspired to write. I guess the mind can be so clouded with a numerous amount of things it can be hard to sort through it all. Normally I get inspiration to write thru photos I take, food I make, or something I see in the street. T he weather is cloudy and gloomy here in Connecticut. Snow and ice every where. I decided to take a photo. The photo inspired me to write a poem. This poem actually helped me to write. Ha! go figure. It’s amazing what can happen once you actually start typing away. By the time you finish reading this poem, I hope I painted a vivid enough picture to show you that having a dream or goal can be extremely scary. The fear of failure, the fear of the unknown.
The fear of stepping outside of your own comfort zone. Crossing boundaries and lines you normally never would. Sometimes you have to just jump in head first. We as people can get in our own way. Starting my own catering company or opening up my own restaurant has been a dream I’ve had for ever. Even though I knew I could cook and I went to culinary school the fear was still there. Statistics say that most food businesses fail within the first year. Scary stuff! This poem is exactly what I was feeling. I hope this poem encourages you to go pursue your dream. Because there is nothing to fear but fear itself. Failure is never an option. The picture, and poem both helped me to come up with today’s recipe. I hope you all enjoy both.
Clouds so heavy they must have felt my heart. So low to the ocean damn it I need a running start. Do I let these clouds engulf me? And wrap me like a pillow? Do I swim in that deep ocean or drown in this clouds sorrow? A very good swimmer so I convince myself to go. I can see the sunlight peeking through but those shadows grow so close.
The water looks cold its icy, like this world can tend to be, I place one foot inside the ocean and quickly I adapt. My soul caught a chill from the water and sands snow cap.
Should I swim back to safety the shore is just right there. My heart is racing I feel the ice cold air. Knowing if I turn back now fear would be my defeat. The clouds are roaring over me. My path doesn’t seem so clear. How can I be frightened of a mass of condensed water vapor? I guess those clouds hovering over me can cause that storm at sea. conflicted inside to sink or swim trying my damnedest to focus and breathe maybe that will ease me. winning or losing is half the battle for me, I breathe in deep and count to three. one… two… three… the thought of whats really out there is terrifying to me, but I have to go and do this, I have to at least see. I will not let these clouds or sea stop me at all from being free. Its for my dreams, my life, for me, my sanity, my being, success and all things to be. So if you’re searching for me the sea is where I’ll be.
Curry Coconut Shrimp with Jasmine sticky rice
what your beautiful self will need
2 tablespoons butter
1 1/2 pounds large raw shrimp, shelled and deveined (you can leave the tail on this adds flavor)
1 yellow onion, chopped
kosher salt to taste
1 teaspoon freshly ground pepper or more if needed
1 1/2 tablespoons curry powder (preferably thai or Jamaican) if you dont like the taste of curry opt for only 1 tbs
2 cloves garlic, minced
3 pieces of ginger, grated (2 tablespoons)
1- 13 ounce can coconut milk
1 bunch of scallions, cut into lengths or 1/4 inch slices
1/2 bunch fresh cilantro, leaves only
Juice of 1/2 lime, freshly squeezed
1/2 cup of shallots
2-3 stalks of lemon grass remove the rough outter leaves and the tops mince
red pepper flakes if you like a kick like me 🙂
Make sure your shrimp is cleaned and deveined, leave the tail on *only if you’re bold*, season your shrimp lightly with the salt and pepper, to taste
Heat large skillet over medium heat, then add 1 tablespoon butter. When foam subsides, add shrimp and cook half way thru..*don’t over cook the shrimp because you will add it back to the pan later. You don’t want rubbery shrimp*
Remove the shrimp from the pan and put in a bowl.
Add remaining 1 tablespoon butter to pan. When it melts, add onions, shallots,and stir; sprinkle kosher salt and pepper mix well. Add curry powder, garlic, lemon grass, and ginger over the onions. Reduce heat to low, and cook gently 5 minutes until onions are softened and translucent. Add about 2/3 of the coconut milk bring to a boil then simmer, uncovered, 10 minutes to bring flavors together. Add shrimp back to skillet along with scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper or salt if necessary, adding more coconut milk if you want a soupier consistency. Serve over rice. Jasmine rice pairs well with this.
* if you want sticky rice do NOT rinse the jasmine rice off..cook it as is. if you want regular rice rinse the jasmine rice and cook as normal.
From my stove to your belly let Kandii Komfort you!