This curry was helped along by Trader Joe’s red curry sauce and some coconut milk. Lots of veggies and over a pound of large shrimp. Since Doug can’t have wheat we didn’t have naan to sop up the juices but he can have wine....so that was the accompaniment.
This lasted two nights for dinners and the first night we enjoyed it with champagne. There is always something to celebrate. A pretty evening, dining outside, retirement, a good book or music🎵
Shrimp Curry in a Hurry
Chopped cauliflower, onions, red bell pepper and carrots were sautéed in a bit of olive oil. Next add a can of chickpeas and mix well. Make your own curry sauce or use the Trader Joe’s version ( or your favorite brand). Thin it out with as much coconut milk as you please. The more you add the less spicy it is. I added quite a bit so we’d have the stew texture and sprinkled red pepper in the mixture.
Linking up with Deb for Souper Sunday this week. Here post and yummy soup may be found here!
I was actually thinking about making a shrimp curry this week and now you make me want it even more. It looks so good. Thanks for sharing it with Souper Sundays this week. ;-) Happy Easter!
ReplyDeleteOh yeah... I love shrimps...
ReplyDeleteVicki, we have had it with chicken too, it's good both ways. :-)
ReplyDeleteDeb, I love joining you in the kitchen. We both had our minds on using chickpeas this week!
Clauida - me too. I can't handle them raw so Doug peels them. I can eat them but not touch them raw, Wonder whats up with that?
Though I'm a big fan of Trader Joe's I have never tried their curry sauce. Will have to do something about that! (Should be easy... TJ's is in walking distance of my house. I would walk there except I always buy too much to carry home).
ReplyDeletebest... mae at maefood.blogspot.com
Mae, would love to be walking distance but I bet I would buy too much to carry too.
ReplyDeleteShrimp and the Widow Cliquot! Fantastique!
ReplyDelete