Shrimp in Red Curry – Thai Style

I love Thai food.  And there is nothing that I love more in that cuisine that their Red Curry. But, then, I love anything that has coconut, or coconut cream or coconut milk - That is why my signature cake is a coconut cake – but let’s leave that one for another day in another post.

But, simply put, if it has coconut, I’m going to dig in and try it.

When I lived in Miami, I had a favorite Thai restaurant, called appropriately “The Thai House”, it was only a couple of blocks from my apartment in North Bay Village, over the bridge into North Miami Beach.  This place was a bit out of the way; right on the causeway and only the local folks knew it was there.  It did not stop them from having a pack house every night.

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Peel n’ eat Shrimp sauté or Shrimp Scampi

We were craving shrimp last night. And wanted something fast, easy and yummy. And we wanted to get our hands dirty and make a mess at the dinner table.  We wanted to peel n’ eat.

And dip.

So Tom showed up after work with a pound and half of shrimp and I showed up hungry!

This is a quick recipe.  You can have this in the table in less than 20 minutes top.  And that’s if you choose to do the dipping sauce.

The great thing about this is that you can do it with any liquor that you have around the house.  Tequila, Rum, Brandy, Sherry, Dry wine -  pretty much anything that will make them sizzle.

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