Despite my best effort to plan and shop meticulously for dinner throughout the week, I too often come home and say, "oh. Gee. What do I want for dinner?"
Last night was one of those nights.
These are the nights that I kind of throw things together and cross my fingers that it turns out. Sometimes it's a hit, sometimes it's a miss. Last night was a hit. The tricky part, however, is coming up with a name that's not too literal. For instance, my most literal name for this dish would be Curried Shrimp with Bell Peppers and Snow Peas over Coconut Brown Rice.
Honestly, I think that's going to have to do.
Curried Shrimp with Bell Peppers and Snow Peas over Coconut Brown Rice
Serves 3-4
1 pound shrimp, peeled and tailed removed
1 tablespoon butter
1 red bell pepper, cut into strips
15 snow peas, ends removed
1/2 cup chicken broth
1-2 tablespoons curry powder
1 lime
Salt and pepper to taste
1 can coconut milk
1.5 cups chicken broth
1.5 cups brown rice
Combine the coconut milk, rice, and 1.5 cups chicken broth in a medium sauce pan over high heat. Bring to a boil, cover, and turn down the heat to simmer for 30-40 minutes, or until rice is cooked.
In a large skillet over medium heat, melt the butter. Add the bell pepper, snow peas, and 1/2 cup chicken broth. Saute until vegetables are soft. Add the shrimp and curry powder and stir so the curry powder coats the veggies and shrimp. Squeeze the lime juice over the dish.
Scoop a cup of rice into a bowl and top with a cup of shrimp and veggie mixture.
