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.

This is a nice easy one pan dish. I serve it with white rice.

1 large onion diced
1 pound shrimp, remove shells
olive or other cooking oil

In a deep skillet fry diced onions and shrimp until onions are clear and shrimp is curled and pink.

Add:
1 can ( 14oz ) coconut milk
2 Tablespoons Lime juice
2 teaspoons curry powder

Simmer for about a half hour while rice cooks.

Curry is a loosely applied term referring to almost any meat or fish and vegetable dish served with rice and flavored with curry powder. The earliest known curry recipe was for meat with a spicey sauce served with bread in about 1700 BCE in Sumeria.