Shrimp and Peppers
I've said before that there
is no salvation like a bag of frozen shrimp. Tonight I experimented with what was on hand and found a tasty new
purpose for them. It's one of the reliable
ways I can encourage my husband to take a night away from meat, so any new
recipe for shrimp is a good one around here. I used the red curry paste that was left in the jar from last night's
dinner. You can toss this stuff in almost
anything you want a little heat in. Have
a peaceful holiday.
Shrimp and Peppers Recipe
- 1 lemon
- Pinch paprika
- 1 lb. pasta (I used spicy
sesame linguine) - Olive or canola oil
- 2 cloves garlic, chopped
- 1 green pepper
- 1/2 red pepper
- 1 small hot pepper (such as
jalapeno) - 1 medium tomato
- Salt and pepper
- 3-4 leaves basil
- Splash milk
- Spoonful red curry paste
- Healthy splash white wine
- Grated cheese (such as
parmesan)
Thaw shrimp under running
water a few minutes to thaw. Peel, set
in bowl and squeeze a bit of lemon over. Sprinkle with paprika and toss. Bring
large pot of water to boil. When water
boils, cook pasta according to directions. Heat oil in skillet and add garlic, peppers and tomato. Season with salt and pepper, and add fresh
chopped basil. Squeeze in some lemon
juice, add red curry paste and stir to combine. Drain cooked pasta, reserving 1/4 cup of cooking liquid. Add a spoonful of oil to pasta pan, return
noodles and cooking liquid and set over low heat. Add milk, wine, curry paste, salt, pepper and
grated cheese. Stir to combine. Serve shrimp mixture over noodles. Serves 2 hungry people.
Trevy Thomas
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