Sometimes I really want a good curry, but I don’t have time to toast the spices or wait for it to come together. This super simple curry from Nadia’s Healthy Kitchen is even quicker with our favorite Penzey’s Curry spice blend. Plus the best part is you can add any vegetables you have. I’ve used carrots, zucchini, broccoli and peppers with just as delicious results.
Quick Yellow Shrimp Curry
- 1 bag frozen shrimp medium shelled and deveined works best.
- 1/2 cup frozen peas
- 1 l can coconut milk
- 1 tbsp coconut oil or any oil
- 1 medium onion chopped
- 1-2 garlic cloves minced
- 2 tablespoons Penzey's Curry Spice mix*
- 1-2 teaspoons lemon juice
- salt and pepper to taste
- handful fresh parsley finely chopped
In a frying pan, sautee the onions over a medium heat for about 5 minutes or until they become transparent.
Add the spices and garlic and cook for a further 1 minute.
Add the shrimp and lemon juice. Stir to coat in with the spices, then pour in the coconut milk.
Add the peas and season with salt and pepper to taste. Cover and leave to simmer for 5-10 minutes.
Mix in the chopped parsley just before serving. Serve with rice, couscous or quinoa
This takes less than 15 minutes, 20 if your vegetables aren’t already chopped. It’s simple, delicious and extremely delicious. I only wish there was a little more leftover for lunch the next day, there never is enough!
*If you don’t have the Penzey’s Curry spice mix, the original recipe called for: 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon coriander and optional 1 teaspoon mustard seeds and 1 teaspoon cumin seeds.
p.s. even our toddler loves this dish!
I tried this dip out on my coworkers for a recent carry in and it went over surprisingly well! I say surprisingly, because I originally thought it was a bit too salty. Turns out the longer it marinades in the refrigerator, the less salty it becomes! Super special thanks to J for finding the original recipe from an SEC Tailgate Recipe Book and tweaking it to be perfect!
1 cup Italian olive salad, drained (we used the HyVee mix)
1 cup diced salami (about 4 ounces, sandwich cold cuts is fine!)
1/4 cup grated Parmesan cheese
1/4 cup peperoncini salad peppers, diced to your liking
1 can (2-1/4-ounces) sliced black olives, drained
4 ounces provolone cheese, diced
1 celery rib, finely chopped
1/2 red bell pepper, chopped
1/4 cup chopped fresh parsley
Stir together all of the ingredients. Cover and chill for one to 24 hours before serving (again, the longer the better!). Stir in parsley just before serving. Serve with French-bread crostini or crackers or tortilla chips. Store the leftovers in refrigerator for up to five days.
Originally, I thought it was too salty. Turns out it’s perfect and I don’t love olives!
Shrimp and Angel Hair Fra Diavolo
We were watching the Cooking Channel the other day and just happened to find an Emeril Lagasse show with a recipe that didn’t look impossible to recreate. We halved the recipe and had more than enough for three people (or two and a leftovers for lunch).
- 1 pound angel hair pasta
- 6 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 3 tablespoons minced garlic about 9 cloves
- 2 to 3 teaspoons crushed red pepper to taste
- 1 1/2 cups tomato sauce
- 2 tablespoons tomato paste
- 1 1/2 pounds shrimp peeled and deveined
- 1 teaspoon salt plus more for the pasta water
- 2 tablespoons chopped fresh parsley
- 1/2 cup grated Parmigiano-Reggiano cheese optional
Boil water for pasta. Add pasta. Cook until pasta is just bendy, but very al dente. Pull pasta from water and place in a boil. If you choose to drain the pasta, make sure to reserve at least one cup of the pasta water.
Put saute pan over medium-high heat and add the olive oil. When the oil is hot add the onions. Cook about 4 minutes until golden. TURN DOWN the heat to about medium. Wait about a minute and then add the garlic.
We didn’t wait and browned the garlic too soon. Some of it burned (not Good Eats). Then cook about 30 seconds to a minute. Then add the red pepper flakes and saute for about 30 seconds. We accidentally used chili flakes because they looked the same, this made for more heat but less flavor. Now add the tomato paste and the tomato sauce. Cook about 3 minutes until the sauce is reduced by about half. This happened pretty quickly for us.
Add the shrimp. Cook until the shrimp are pink. Do not overcook the shrimp or they will be tough.
Add the pasta and the pasta water to the pan and coat with sauce. If you have Emeril’s essence, feel free to sprinkle a bit at this point. Plate and add parsley and/or Parmigiano cheese.
This was delicious! We will absolutely be adding this to the regular dish rotation. It was spicy and very filling. Next time we won’t overcook the pasta and will add some more seasonings to the sauce. It was by no means bland, but a little Italian seasoning or basil would go a long way.
The original recipe can be found here