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.

This is another dish I had in a restaurant that I worked very hard to reverse engineer.

If you are short on shrimp add some chopped up cooked broccoli or zucchini instead.

1/2 cup cooking wine, red
2 T balsamic vinegar
10 cloves crushed garlic
1 stick butter
juice of 1/2 Lemon
2 T olive oil
3/4 lb shrimp, fresh or frozen, cooked
2 tsp gratings from lemon skin (yellow part only!)
1/3 cup chopped scallions

Put the wine, vinegar and garlic in a saucepan and cook over medium heat, reducing by half

Lower heat to low, add butter and allow to melt
Add lemon to sauce after butter is melted

In a separate saucepan put oil, shrimp, grated lemon, scallions, and heat until shrimp is warm and scallions are cooked.

Cook 3/4 lb of angel hair pasta

After pasta is done, top with shrimp and scallion mix, then pour sauce over top and mix.

Serves two

Garlic as a wild plant is native to Asia. Garlic was used in cooking and medicine in Egypt as early as 3000 BCE. Later it spread through the East to China and from there to Europe. Garlic was not used heavily in the US until after the 1930s.