Try Thai for a change

Thai coconut shrimp curry and rice

Try Thai tonight for a change. Let me know what you think of this recipe.

½ Cup lite coconut milk

2 cloves garlic minced

2 tbsp fresh lime juice

1 tbsp fresh ginger minced

1 tbsp soy sauce

1 tsp hoisen sauce

1 tbsp maple syrup

¾ cup Thai basil chopped finely

16 ounces of large shrimp

Place the reduced-fat coconut milk, minced garlic, lime juice, minced ginger, low-sodium soy sauce, maple syrup and Thai basil in a blender and puree until smooth.

Using two medium sized wooden skewers assemble small kabobs of shrimp. The amount of shrimp on each kabob will be determined by the size of shrimp that is used. For medium sized shrimp, there should be about 4 shrimp per kabob for a total of 8 kabobs.

Put the shrimp in the bottom of an oblong Pyrex dish and add the marinade. Cover tightly with plastic wrap and place in the refrigerator for at least 3 hours (overnight is best).

When ready to cook, preheat the oven to 400°F. Place a non-stick grill pan or skillet in the oven and let it heat for at least 10 minutes. When hot, add the marinated shrimp skewers. As they sear on one side, top the other with about half of the marinade.

The shrimp will grill fast and should be turned after about three minutes. Spread the remaining marinade over the top of the shrimp and grill for another 4 – 5 minutes.

Serve over Jasmine Rice with 2 tablespoons of Thai Peanut sauce.

Feelin’ Crabby?

Feelin’ Crabby? Why not try Maryland’s own Crab Soup. That is what’s for dinner. It is not expensive and is a great way to stretch a meal. It is great as an appetizer or the main course. It cooks in less than 20 minutes.

Ingredients

1 small onion, finely chopped
1 green onion, chopped
1 half green pepper, finely chopped
6 tablespoon butter
1 1/2 cups crabmeat (canned or fresh)
2 tablespoons flour
1 cup milk
Salt and pepper to taste
1 1/2 cups half-and-half cream
3 tablespoons dry sherry
Splash of Tabasco sauce
Chopped parsley for garnish

White Sauce Preparation

1. In a medium sauce pan melt 2 tablespoons of the butter on medium-low heat.
2. Add the flour, and mix thoroughly with a wooden spoon or whisk to remove any lumps to make a roux.
3. Cook the butter and flour mixture for a minute or so to cook out the floury taste.
4. Remove the mixture from the heat, and begin to add the milk a bit at a time. Whisk well to remove lumps. Strain if necessary.
5. After all the milk has been added; return the sauce to the heat. Gently heat the sauce, stirring occasionally.
6. Add salt and pepper to taste. Keep on low heat while you prepare the rest of the soup.

Crab Soup Recipe Preparation

1. In soup pot, melt remaining butter on medium low heat.
2. Add onion, green onion and green pepper. Sprinkle with salt. Cook until onions are soft.
3. Add crab meat, cook for a few minutes to warm the crab meat through.
4. Pour in the white sauce, stir everything together.
5. Add cream. Gently heat the soup until it is hot, steering frequently to prevent burning on the bottom of the pot.
6. Add Tabasco, sherry, and serve garnished with parsley.Serve with crusty bread and salad. Enjoy!