• 1 bag wild caught shrimp {20-30}
  • 1 can coconut milk {1/2}
  • 1 small red pepper
  • handful fresh baby chives
  • handful fresh parsley
  • 2 tsp curry powder
  • sea salt to taste

I was in a panic because I never made my market run today and I just couldn’t feed my family Chicken again!!  I feel like I tell you all, I am in a frenzy, fury, panic, or a rush all the time.  It is one of my life lessons to breathe and be in the moment, even if I am internally all in a tizzy.

It cracks me up when I hear my friends say, “you seem so at peace, relaxed and your voice is so calming.”  Fake it till you make it I always say.  Now seriously, I have a set of lungs God blessed me with, I promise you this, ask my 9 year old, I can scream. Not to mention I have Irish blood running thur me veins!

Ha, yet another thing I have happily worked on.  I do scream less these days and breathe in deeply {sigh deeply} more often.  It really does work try it some time, before you utter a word {or scream} take a deep tummy breath in and let it out slowly.  That pause gives me a second of perspective and changes my state of mind so I can rationally empower the situation rather than add fire to it by yelling or getting frazzled. To err is human!

Anyway, back to the reason you came to Spoonful of Health……….I was rummaging through the freezer for something other than chicken to serve for dinner and tucked {rather smashed} at the back of the freezer was a bag of wild caught shrimp!  So here we have the recipe that had my kid digging in before I could get it to the table {see picture below for evidence of the shrimp tail hanging from her lips}.

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Simple Curry Shrimp
 
Prep time

Cook time

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Author:
Serves: 4

Ingredients
  • 1 bag wild caught shrimp {20-30}
  • 1 can coconut milk {1/2}
  • 1 small red pepper
  • handful fresh baby chives
  • handful fresh parsley
  • 2 tsp curry powder
  • sea salt to taste

Instructions
  1. Wash and chop pepper and herbs.
  2. In a large sauté pan add ½ shaken can of milk with curry, sea salt and mix.
  3. Add chopped peppers, herbs and shrimp.
  4. On low to medium heat cook the shrimp till done {about 8-10 min.}
  5. I like to bring it to a simmer and turn off the heat. Add additional sea salt if needed.
  6. Serve over brown rice, quinoa, or pasta if you lifestyle/diet permits.

Notes
Purchase wild caught shrimp over farm raised. If using frozen shrimp let them thaw out before putting this dish together. I ran them under water for a few minutes to speed up the process. You could add other vegetables like celery, bok choy, fennal, or snap peas. In the refrigerator save the other ½ of the coconut milk for a smoothie in the morning!

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With a Spoonful of delicious Curry Shrimp,

Dawn-Signature