Shrimp in coconut peanut sauce

Tags

coconut, peanuts, prawns, quick meals, satay, shrimp

This is my take on a quick and easy satay shrimp recipe. Perfect weeknight dinner.

Serves 4

Ingredients:

• 1 can coconut milk
• 125 ml / 1/2 cup crunchy peanut butter
• 1/2 an onion, grated
• 1 tablespoon soya sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon chilli flakes
• 1 garlic clove, crushed
• 500g / 1.2 lb shrimp. peeled and deveined
• Handful of peanuts as garnish
• Fresh cilantro, chopped as garnish

Preparation:

In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes
Bring to a boil, stirring frequently
Lower heat and cook for 1 minute
Remove from heat, and keep warm
If using raw shrimp, heat a little oil in a pan and stir fry your shrimp until pink all over, about 2 minutes
Add the shrimp to the sauce and reheat gently
To serve: divide rice or noodles into serving dishes and top with the prawn mixture
Garnish with fresh coriander and crushed salted peanuts
Enjoy!

 

 

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Decadent chocolate everything squares

Tags

caramel, chocolate, coconut, nuts, oats, squares

These squares are little bites of sheer indulgence. They are incredibly easy to make and utterly delicious. They are chewy, chocolatey, caramely, coconuty layers of yumminess. You can tweak them to your hearts content. If you do not have coconut on hand, feel free to add oats, rice crispies, chocolate malt balls, M&M’s, muesli. Whatever you feel like. I used coconut, chopped hazelnuts, caramel bits and a few flaked almonds.

Ingredients:

125g / 8 tablespoons butter, melted
150g / 5oz digestive biscuits, crushed (I used petit beurre)
1 tin (400g / 14oz) sweetened condensed milk
1 cup chocolate chips (I used 1/3 each of dark, milk and white)
2 1/2 cups chopped nuts, coconut, caramel bits, oats, M&M’s (can use 1 or all or a combo)

Preparation:

Preheat the oven to 180C / 360F
Butter and flour a 20cm x 20cm / 9″ x 9″ non stick square baking dish
Mix the melted butter with the crushed biscuits
Press them down firmly into the pan
Pour half the condensed milk over the biscuit base
Add all the other ingredients, one layer at a time and press down
Top with the remaining condensed milk
Bake for 20 to 25 minutes until the top is golden
Cool in the pan then remove and cut into squares when completely cool
Store in refrigerator but bring to room temperature before eating
Freezes beautifully
Enjoy!

Prawn and coconut curry

Tags

coconut, curry, prawns, Seafood, shellfish, shrimp

I used the medium prawns that are about 25 prawns to a kilo or half a pound.. These are wild caught, fresh prawns. I am rather fussy about my seafood and will only buy wild caught, not farmed, seafood of any kind. About 10 years ago, I watched a documentary on farmed salmon and shrimp and vowed never to eat farmed seafood again. It might be organic but it simply grossed me out so wild and caught in the ocean directly, it is. Luckily, I am able to buy it here without any problem at all and there is usually way more wild caught than farmed at the local market anyway. So, having stopped in at my friendly open air fishmonger at the Tuesday, Le Bugue market, I looked at what was on offer. Initially, I was thinking scallops but they were very expensive (they are part of the Christmas and New Years dinners here in France, so the price skyrockets during this time) and the fishmonger suggested some beautiful, fat, fresh prawns. So, it was decided – prawn curry was on the menu for dinner. Not being a huge fan of rice, I stopped in at the boulangerie on the way home and bought two fresh, still hot from the oven, naan breads. Side dish, tick.

Prawns and shrimp are sold in a number of different ways. If you are using, as I did, whole fresh ones, with the head and tail still attached, you will need 300g to 400g (11oz to 14oz) per person. If you are using frozen, or peeled ones then roughly half the weight will suffice.

Serves 3

Ingredients:

1 to 2 tablespoons canola oil
Onion, medium, finely chopped
Thumb-size piece fresh root ginger, grated
1 garlic clove, crushed
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1 teaspoon cumin
Pinch of chilli flakes
Salt and freshly ground black pepper
250 ml / 1 cup coconut cream
1 tablespoon tomato concentrate purée
Whole medium prawns, 900g / 2lbs
Cilantro, a small handful, roughly chopped

 

Preparation:

Peel, shell and devein the prawns, set aside
Heat the oil in a large sauté pan over medium high heat
Add the onion and cook until soft and translucent but do not allow to colour
Add the garlic and the ginger and lower heat to medium low
Add the spices and cook for a few minutes, add a drop of water if it starts to burn
Pour in the coconut cream and tomato purée
Stir in the prawns and cook for a few minutes more until they turn pink – take care not to overcook them or they’ll become tough
Sprinkle on the cilantro and serve immediately
Serve with basmati rice or naan bread (or both)
Enjoy!

 

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