I didn't paint today, but I created a new favorite at dinner time. Hellhole Jambalaya for Two -
Serve with jasmine or basmati white rice and port wine (start drinking the port wine in a little glass while you're cooking)
- 7 or 8 jumbo shrimp - trader joe frozen with tails on worked fine
- 1 ear corn - slice off the kernels
- 1/2 red or orange bell pepper - diced
- 1/2 cub shredded red cabbage 2 celery stalks - diced
- several basil leaves - minced
- you can add 1/4 cup minced onions, but this household is not fond of onions so I left it out
- 1/4 cup shredded coconut for flavor:
- 1 tablespoon tamari or soy sauce
- cayenne pepper
- salt
- pepper
- 1/2 teaspoon yellow curry
- 1 tablespoon butter
- 2 tablespoons coconut oil
- 2 tablespoons coconut sugar or brown sugar
- 2 tablespoons water, coconut water or coconut milk
Next add all veggies and spices including water but not lemon juice and stir fry for a few minutes until soft and sizzling -
Lay shrimp on top and cover
After a few minutes turn shrimp and cover again.
After another few minutes stir everything together and add lemon juice over the top. Turn off heat and cover.
Serve with a small fresh salad, rice and more port wine😄
Serve with a small fresh salad, rice and more port wine😄
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