Food Minia

You can make this delicious, fresh, and healthy  dinner in less than 15 minutes. Let's begin: Peel the shrimp. Snap off the hard  ends of the asparagus, then slice them into thirds.  Mince the garlic and ginger. I've been using fresh  ginger much more lately. It gives a big flavor  boost and it's so good for you.   Heat 2 T of the olive oil on medium-high in a  large skillet. Add the shrimp, half the salt  and red pepper. I use ¼ t of the red pepper  flakes because we like a little kick... it's just right for us. You can use less.   Saute' until they turn pink and are done.  Remove the shrimp to a plate.  Add the remaining 2 T olive oil to the pan.  Add the asparagus, the remaining salt, minced  ginger and garlic. Cook, stirring frequently until the asparagus are crisp-tender.  Return the shrimp to the pan.  Add the soy sauce, stir to combine.  Add the lemon juice, stir again. Serve hot. ...

I try a few new recipes a week and lately nothing has been that good except for tonight.  We LOVED this Coconut Shrimp Curry.  So good and so flavorful with a touch of spice.  I especially loved how easy it was to make.  Prep the ingredients and the dish will come together quickly.  I adapted the recipe from Jo Cooks  and Mel's Kitchen Cafe .  Check out their blogs, they have some good looking recipes.    PREP TIME:  15 mins COOK TIME: 20 mins INGREDIENTS For the shrimp marinade: 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon cayenne pepper 2 tablespoons freshly squeezed lemon juice  1pounds raw medium shrimp, peeled and deveined (I like the 26/30 shrimp per pound) For the sauce: 1 tablespoon canola or vegetable oil 1 small zucchini, slice and quarter  1 medium onion, finely chopped 1/2 teaspoon ground pepper 1 tablespoon minced fresh ginger 1/2 teaspoon kosher salt 2-3 garlic cloves, peeled and ...

This is a delicious coconut curry seafood stew with a lot of ingredients common in Vietnamese and Thai cooking. INGREDIENTS: 1 tablespoons canola oil 2 tablespoons grated ginger 2 tablespoons pureed lemon grass 2 tablespoons curry powder 6 cups chicken broth 2 tablespoons fish sauce 1 tablespoon light brown sugar 1 tablespoon tamarind soup base  (or 2 tablespoons of fresh lime juice at the very end) 2 (13.5 ounce) cans coconut milk 1 teaspoon chili oil 1 pound medium peeled and deveined shrimp 1 pound hardshell clams 8 ounces mussels 8 ounces halibut (cut into 1x1 inch pieces) or fresh Alaska king crab meat 1/4 cup chopped cilantro cooked jasmine rice about 4-6 cups Siracha Chili paste (optional to add heat) DIRECTIONS: Heat oil in large pot over medium heat.  Cook and stir in ginger, lemongrass, and curry powder in oil for 1 minute.  Pour in chicken broth over mixture and stir continually to incorporate irall ingredients.  Stir in fish sauce and brown sugar; si...