… I’m sure I”m not the first one to ever say that one before, now am I?! 😉

Well first off, thanks for all your fabulous & sweet comments on my last post.  It never ceases to amaze me just how supportive this blogging community is and I’m thankful for that everyday!  You know you friends will be some of the first to know once it all shakes out 😀

Secondly, I am lovin’ all your tasty beet suggestions, I definitely have a few dishes on the “to try” list now!

And speaking of tasty dishes, what-do-ya-say about a super-fast yet mega-flavorful dish for tonight?

Okay, good.  Then I’m your gal 😛

Shrimp Curry in a Hurry!!

After arriving home later than usual tonight I was totally ready for something easy but also super delicious… and I had a few ideas in mind based on cuisine type (Indian, Mexican and Italian were swirling around in my mind) so I had The Man helped me decide.

What resulted was an Indian-Italian merge of flavors!

With a minimal amount of ingredients, a most fabulous dish was “born”…

Coconut milk, onion, garlic, jalapeno, Muchi curry.

Chopped.

Want to know what my new favorite kitchen tool is these days?

Yep.  You got that right.  All this pepper choppin’ I’ve been doing finally called for some hand protection!  Those suckers are spicy, and if you’ve ever experienced the “wrath of the jalapeno” then you know what I’m talkin’ about 😉

Into the wok with some coconut oil went the onion… then the jalapeno… lastly the garlic.

About 5 minutes were all they needed to get nice & soft with a slight brown.

Then the shrimpssssss.  These were the pre-cooked frozen ones leftover from the other night.  Made my life super-easy tonight 🙂

Lastly, a sauce of coconut milk and curry powder was added along with some cooked fettucine.

I covered this up and let it soak up all the flavors for about 10 minutes on low heat before serving.

And the final dish was topped with some fresh mint! 

The verdict?  Flavor was excellent.  The pasta really soaked up all that coconut curry goodness and was so much better than the original-rice-plan I had going. 

Plus the jalapeno lended the most fabulous spicy kick, but not too overbearing, just enough to tickle your tongue!  And the fresh mint had the best “cooling effect” to finish it off.

Quotes from The Man tonight on this:  “I just ate 2 entire bowls of this stuff” followed by an “I was VERY pleased with this meal” 😉

I was actually surprised that it got such rave reviews, I knew I would love it but this is not something I thought he’d devour in quite the way he did… so pleased!

Shrimp Curry in a Hurry!!

  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 jalapeno, seeds & ribs removed, chopped
  • 1 tblsp virgin coconut oil
  • 1/2 14oz. package pre-cooked frozen shrimp (100-150 count)
  • 1/2 tblsp Muchi curry powder
  • 1/2 cup coconut milk
  • sea salt
  • black pepper
  • 1/3 package fettucine

Heat up a wok or  skillet to medium-high.  Add coconut oil and onions, cooking for about 3 minutes & stirring constantly.  Add in jalapenos for another few minutes then the garlic.  Veggies should be nice and tender once done (about 5-7 minutes).  Season with salt & pepper.

Add in frozen shrimp and cook until they warm though.  Then in goes the coconut milk and curry powder, stirring. 

Meanwhile cook fettucine according to package directions.

Once the sauce has combined, add the cooked pasta to the wok/skillet, lower temp and cover – allowing all the flavors to make friends and the fettucine to soak up all the sauce.

Serve with fresh mint if desired! (so recommended 😉 )

Hope ya’ll enjoy! 

Happy Grey’s Anatomy & GTL night to all 😀

1 Comment

  1. Hooray for an awesome outcome. I’ve never made curry. I’m so so curious what your news is?? New job ??

Leave a Reply

Your email address will not be published. Required fields are marked *