Tuesday, May 28, 2013

Hellhole Jambalaya for Two

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
First start your rice in a medium pan and while it's cooking melt butter and coconut oil in another large to medium stir fry pan
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😄

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