Herself's Recipes

I had a dish similar to this at PF Changs, they used honey dew melon and honey crusted walnuts. I prefer it with mangoes and honey crusted pecans.

Sauce:
1 can coconut milk
2 Tablespoons lime juice

Heat over medium heat until reduced and thickened ~ 30 minutes, stir occasionally

Shrimp:
~ 12 good size shrimp ready for cooking
1 Tablespoon lime juice
2 Tablespoons olive oil
minced garlic to taste

Toss it all in a bowl and marinate for an hour before grilling or frying your shrimp

Fruit:
You can use 2 mangoes or ~ 1/3 of a cantaloupe or ~1/3 of a honey dew melon

Cut into 1″ cubes

Nuts:
1 cup honey coated walnuts or pecans

Rice:
1 cup rice + 2 cups water, cook until rice is tender

Combine:
Put rice on plates, top with shrimp, fruit, nuts and then 1/2 of the coconut sauce.

Serves 2
You’ll have enough coconut sauce for two meals.

Coconut trees are in constant bloom, but each coconut takes a year to mature. The Europeans first mention coconuts as food in the mid 1500s. On the Nicobar islands they were used as currency till the early 1900s. So for a while, money really did grow on trees.

I love this dish! And it is painless to make, just dump everything in the crock pot and cook it on low. When it’s done, boil up some pasta to serve with it.

4 Chicken thighs
1 14oz can diced tomatoes
1 6oz can tomato paste
1 1/2 cups water

sliced mushrooms ( ~ 8oz container )
sliced peppers ( ~ 2 or 3 each )
sliced onions ( 1 large )

garlic, one clove grated. Easy on the garlic the chicken will add a lot of flavor and spices become much stronger cooked in a crockpot.

I put it all in the crock pot, put the lid about half closed and cook on low several hours until the chicken is falling off the bones.

Serve with cooked pasta and grated parmesan or romano cheese.

Cacciatore means ‘hunter’s style’. This dish originated in the mid 1400s in central Italy.