Friday February 7th, 2014

Dinner for 2

Curry Coconut Shrimp with Jasmine Rice
Fennel and Pink Grapefruit Salad

It has been a busy week and a busy day so dinner tonight is super easy and tastes fanatstic.

I made curry coconut shrimp over jasmine rice.   The rice was made as directed on the package.  The shrimp dish is super easy.  I pealed and deveined the shrimp.  More than enough for two but this is always eaten if there is any left over.  I heat a couple of tablespoons of red Thai curry paste, 2 cloves of garlic minced and a little fresh grated ginger in a frying pan over medium heat with a little oil.  Then I add in a can of coconut milk and warm it to a simmer.  I toss in the shrimp to cook them through.  Serve over rice topped with plenty of fresh chopped coriander (cilantro).  

 My salad is made with grapefruit segments, finely sliced fennel, finely sliced red onion and sunflower sprouts.  The dressing is a vinaigrette made using grapefruit juice, olive oil, grainy mustard and white wine vinegar.  Fresh and delicious.