Although this summer has been mild and rainier than usual, there is still a typical Midwestern abundance of fresh and delicious produce. Last night, I invited my younger brother over for dinner. Don will say he has an uninformed palate, but he is really fun to eat with. He tries everything, finishes it, and usually seems to enjoy it. I’m leaving town for a few days, so I’m trying to use up any perishable things in my fridge. We were in the mood for seafood, so I came up with Summer Vegetable Shrimp Curry. This recipe has several parts, which I’ll divide up.
1 cup green beans
1 large zucchini, chopped
2 cups cherry tomatoes, sliced in half
1 small onion chopped
1/2 jalapeno, seeded and diced
1 clove garlic, minced
2 tablespoons ginger, grated
3 tablespoons butter
15 large shrimp, shelled and deveined (keep refrigerated until you are ready to cook them)
1 15oz can coconut milk (use the sweeter kind)
1/4 cup (or to taste) Madras Curry Powder
1 teaspoon salt
Prepare 2 cups of rice, the way that you like to. I tend to use brown rice. Brown rice takes longer to cook than white rice, so if you decide to make brown rice, start it when you are beginning everything else, and the timing should work out perfectly.
1. Start rice.
2. Combine curry sauce ingredients. Bring to a boil, it should reduce while you are cooking everything else. It is super simple to make, but sometimes boils over. Watching the heat will prevent this.
3. Now is a good time to set the table, since the veggies will cook quickly. Open a bottle of wine, or if you are Don, have a glass of Sol.
4. Melt butter in a large pan.
5. Add onions first and cook until they are translucent. Add garlic and once it is aromatic, add the rest of the vegetables. Saute for about 10 minutes, more or less depending on how cooked you like your vegetables to be.
6. Add the shrimp to the sauteed vegetable mix. It should not take very long for the shrimp to cook. I prefer to use raw shrimp because the texture is less tough than with precooked shrimp.
7. Once the shrimp is cooked, you can serve dinner!
I served the veggies and shrimp over a bed of brown rice and covered the whole thing in a little curry sauce. Gerard made a strawberry spinach and avocado salad partially inspired by my friend Gemma.
I don’t normally show sweet things, but this weekend I’m making some strawberry and lavender cupcakes for a friend’s baby shower. We’ll see how that goes.
Also, if you happen to be allergic to shellfish, you could easily substitute steak, chicken, or tofu. And, as always feel free to hold the onions!