Tag Archives: tomato

Thai-Style Shrimp and Rice

A quick meal that is so amazingly light and delicious. Perfect for a simple weeknight yet elegant enough for guests!

The coconut milk makes it creamy but very light.  I prefer this with jasmine rice and some crusty bread to soak up any remaining broth.  So good!

You’re going to want to plan on making two batches of this… one to try out the recipe and the other to show it off!

shrimp-in-coconut-milk

Ingredients:

  • 2 lbs raw jumbo shrimp, peeled and deveined
  • 1 tsp extra virgin olive oil
  • 5 green onions, diced
    • separated between white & green
    • reserve half of the green for garnish
  • 1/2 bunch fresh cilantro, diced (1/2 cup)
    • Reserve a couple of tbsp for garnish
  • 5 cloves garlic, finely minced
  • 1/8-1/2 tsp crushed red pepper (to taste)
  • kosher or sea salt to taste
  • 14-1/2 oz can petite diced tomatoes
  • 14 oz can coconut milk
  • 1 red bell pepper, sliced into thin strips (Julienne)
  • 1/2 lime, fresh squeezed or 2 tbsp of lime juice
  • 3 cups steamed rice

Directions:

  • Put on rice to cook
  • In a medium-sized saucepan, heat oil and add garlic, all of the red pepper and the white onions and only half of the green onion and cilantro.  Saute for about 1 minute.
  • Add tomatoes, coconut milk, and salt.  Simmer for about 10 minutes, stirring occasionally.
  • Add shrimp and red peppers; continue to cook 5 minutes.
  • Add lime juice and remove from heat.
  • Put rice in bowls, ladle shrimp and broth over half of the rice and off to the side; garnish with remaining green onions and cilantro.

Makes 6-8 servings

Enjoy!
Maggie

Advertisements

Thai-Style Shrimp and Rice

A quick meal that is so amazingly light and delicious. Perfect for a simple weeknight yet elegant enough for guests!

The coconut milk makes it creamy but very light.  I prefer this with jasmine rice and some crusty bread to soak up any remaining broth.  So good!

You’re going to want to plan on making two batches of this… one to try out the recipe and the other to show it off!

shrimp-in-coconut-milk

Ingredients:

  • 2 lbs raw jumbo shrimp, peeled and deveined
  • 1 tsp extra virgin olive oil
  • 5 green onions, diced
    • separated between white & green
    • reserve half of the green for garnish
  • 1/2 bunch fresh cilantro, diced (1/2 cup)
    • Reserve a couple of tbsps for garnish
  • 5 cloves garlic, finely minced
  • 1/8-1/2 tsp crushed red pepper (to taste)
  • kosher or sea salt to taste
  • 14-1/2 oz can petite diced tomatoes
  • 14 oz can coconut milk
  • 1 red bell pepper, sliced into thin strips (julienne)
  • 1/2 lime, fresh squeezed or 2 tbs of lime juice
  • 3 cups steamed rice

Directions:

  • Put on rice to cook
  • In a medium-sized sauce pan, heat oil and add garlic, cilantro, all of the white onions and half of the green, and red pepper.  Saute for about 1 minute.
  • Add tomatoes, coconut milk and salt.  Simmer for about 10 minutes, stirring occasionally.
  • Add shrimp and red peppers; continue to cook 5 minutes.
  • Add lime juice and remove from heat.
  • Put rice in bowls, ladle shrimp and broth over half of rice and off to side ; garnish with remaining green onions and cilantro.

Makes 6-8 servings

Enjoy!
Maggie

Love Your Garden Veggie Casserole

A great summer dish that only takes minutes to assemble; then can be made the day before and refrigerated.  Perfect for a weeknight supper paired with something from the crock pot or the grill to make dinner a breeze!

Burpee Gardening

Ingredients

  • Extra virgin olive oil
  • 2-3 garlic cloves, finely minced
  • 1 medium red or yellow onion, sliced
  • 1 or 2 zucchini, sliced*
  • 1 or 2 yellow summer squash, sliced*
  • 1 large baking potato, sliced **
  • 1 large beefsteak tomato
  • 1 tsp dried or 1 tbsp fresh minced thyme
  • 1/2 tsp dried or 1-1/2 tsp fresh minced rosemary
  • 1/2 tsp dried or 1-1/2 tsp fresh minced basil
  • Sea salt and fresh ground pepper to taste
  • 1/2 – 1 cup finely shredded Parmesan, Asiago or Romano cheese (amount varied by taste preference, omit for Paleo)
 
* When picking out your zucchini and squash, try to find “wide” ones.  Remember that you’re going to be slicing and stacking this with the other vegetables so you want to try to have them as evenly sized as possible.  If necessary, use the wider parts for this dish, and slice and freeze the narrower parts to have on hand for other dishes or your homemade marinara sauce.
** For Paleo, substitute sweet potato.  To prep, either slice thinner than other vegetables to accommodate different cooking temp, or microwave for 2 minutes to par cook before slicing.

Mountain Rose Herbs. A Herbs, Health & Harmony Com

 
______________________________________________________

STEP 1: Preheat the oven to 400 degrees. 

STEP 2: Thinly slice the rest of the vegetables. Slice them to the same thickness, for presentation and even cooking.  I prefer to use a mandolin for this, but you can use a food processor or simply slice by hand as well.

STEP 3: On a cutting board or clean counter space, layout the slices of potato, then top with onion, zucchini, squash and tomato.
STEP 4: Spray the inside of an 8″×8″ square baking dish, 9″ round baking dish or two loaf pans with olive oil. I prefer to use an oil sprayer rather than non-stick spray.  No hidden chemicals, or propellant and no cans to throw away.  You can also put some oil on a paper towel and wipe out the pan with it (save it start the grill or add to the compost pile).
STEP 5:  Place the thinly sliced vegetable “stacks” in the baking dish vertically. Crumble the minced garlic over the stacks and drizzle lightly (or spray) with olive oil.  Sprinkle with salt, pepper, thyme, rosemary and basil.
VeggieCasserolePrep
STEP 6: Cover the dish with foil and bake for 30 minutes. Remove the foil, be very careful with the steam, top with cheese and bake for another 15-20 minutes or until golden brown.
VeggieCasserole-serve
 
STEP 7: Serve to your very impressed family and friends, then sit and enjoy your restaurant quality meal with one dish clean up!  🙂


LivingSocial Deals!