Saturday, April 4, 2009
Homemade is Better: Curry Shrimp and Veggies
The first pantry challenge dinner that Don and I took on was a huge success. We were discussing options for how to use up some leftover shrimp we had stocked up in the freezer when we came up with this winner - Yellow Curry Shrimp and Veggies over rice.
1 pound of shrimp, peeled and deveined
1 cup of uncooked jasmine rice
5 small yukon gold potatoes, chopped into 1/2 inch pieces
2 3/4 cups water
1 red bell pepper, sliced into strips
1 onion, chopped
6 ounces mushrooms, sliced
1 bottle Trader Joes Thai Yellow Curry Sauce
Don started by defrosting the shrimp under cold running water in the sink.
I was in charge of the rice and potatoes and decided to take a shortcut by combining both in the rice cooker with 3 cups of water as demonstrated below. The process worked perfectly, saved me time, and saved us cleanup by eliminating extra dishes.
Meanwhile Don prechopped all the veggies. Once the rice and potatoes were done and the shrimp was finished defrosting, Don sauteed the onions and peppers until softened, then added the shrimp. After they just barely turned color, he added the sauce and mushrooms and brought to a steamy hot temp, further cooking the shrimp. It didn't take very long, just used the mushrooms as a gauge. Once it was done, we spooned the shrimp mixture over the rice and potatoes. The finished product was scrumdidlyumptious and couldn't have been easier to prepare. We would definitely make this again.
Because we made the most of our pantry items by using the shrimp, onions, mushrooms, and rice that we already had on hand, tonights dinner only cost us $4.00 for the curry sauce, potatoes, and red bell pepper and yet still tasted as good or better as anything we would have ordered from a Thai Restaurant. I can not wait to eat the leftovers tomorrow for lunch!
at 7:08 PM