e-Recipes

Coconut Water Curry Shrimp

Posted on by dragon_admin_rm

Ingredients:
12 large shrimps uncooked (with shell)
2 cups of coconut water (fresh)
1/3 cup corn niblets
1/4 cup sliced water chestnut
1/4 cup sliced lotus roots
1/4 cup chopped chives
1/2 Tbsp Green Curry
1/4 tsp Honey Curry
1/4 tsp Apple Curry

Preparation:

  • Heat coconut water over medium high heat.
  • Drop in the cleaned raw shrimps.
  • Cook for 6-9 minutes (depending on size to just barely cooked)
  • Remove cooked shrimps & put 6 pieces in two individual bowls.
  • Turn the heat to medium and stir in the Green Curry, Honey Curry, & Apple Curry.
  • Mix well, then stir in corn, water chestnut, lotus roots, & chives. Cook for 3 minutes.
  • Ladle the coconut curry soup in two individual bowls.
  • Serve with white rice in another two bowls.
  • Peel & eat the shrimp by dipping in curry soup, follow with some rice.
  • Or pour curry soup in rice & top with peeled shrimps.
  • Garnish with toasted, chopped peanuts.
e-Recipes

Garden Veggie Omelet

Posted on by dragon_admin_rm

Ingredients:
1/4 chopped onion
1 zucchini diced
1 tomato diced
1 bell pepper diced
6 mushrooms sliced
2 tsp Apple Curry
1 tsp The Works
3 eggs beaten with 2 Tbsp of milk
1/4 cup shredded cheddar cheese
1 Tbsp butter

Preparation:

  • Put all of the veggies & spices in the skillet with butter over medium high heat.
  • Sauté until tender & heated through.
  • Pour the egg mixture into the skillet & allow it to cook evenly.
  • Turn heat down to medium, add cheese to center, and flip omelet over in half.
  • Continue cooking ’tillEggs done in center.
  • Garnish with tomato slices (with dashes of Black Truffle Cheese).
  • Serve with deli meats or smoked salmon as classic European breakfast.