I love left overs I really do. There are so many possibilities. One of my most favorite things to do is to add left over stir fries, dirty rice or noodle or any thing that sound good to stock or broth and make a really yummy soup. The flavors are so good they make you tingle inside. I just made Stock tonight and it just entered my mind that their is some Coconut Curry frozen in the freezer and I just bough some shrimp.
INGREDIENTS:
Left overs from Coconut Curry or fresh made, either way is ok.
1 pound shrimp.
A lose handful of Cilantro
4 peeled garlic cloves.
2 Tablespoons olive oil.
About 6 cups of Stock or broth.
METHOD OF PREPARATION:
FIRST: Broth or stock.
Note: You can use less stock or broth or more depending how much you want to use.
Put your soup broth or stock in a pot and put on medium low, let it cook while your working with the shrimp. Keep the left over or new Coconut Curry in the refrigerator, this will just be heated up, not cooked.
SECOND: SHRIMP & MINCE
Get a large bowl and pour all the shrimp into it and fill with water as the shrimp are defrosting. Get out a pan large enough to accommodate all the shrimp set aside.
Now I love a lot of cilantro in my soup so I put about a cup and a half. I suggest a big hand full which is about a cup or less. Wash the cilantro and pat dry with a clean towel then pinch off the leaves set in a pile in the middle of your cutting board. Next peel your garlic and then mince the garlic and cilantro. Put in pan with olive oil. Do not turn on yet.
1. Note: If you want you can cook the shrimp ahead of time.
2. Note: If you are using precooked shrimp skip this part.
3. Note: After the shrimp are done cooking and removed from the pan, add a to ladle spoon fulls of hot broth to the pan and swish it around with a spoon and add back to the soup.
Now time to fiddle with the shrimp. Place a clean dish towel or some paper towel in a bowl, because you want to soak up as much of the water as possible. Gently peel the shrimp and devein them if need be, some time they are already devein. Basically hold the little shrimp level so the body curls hangs downward. Take a knife and parallel to the back gently slice it. Sense the body is transparent you see the little dark line that is the vein, just pull it out the best you can. After you have clean all your shrimp let the paper towel soak up the water as much as possible. If their a little bit in their that ok.
Turn the stove top to Medium and start to saute the garlic and cilantro and as soon as you start to smell the aroma of the garlic, turn down to low and put in the shrimp. Shrimp like to be cooked on low, if you cook them at a higher temperature they will be come rubbery.
Keep your eye on the shrimp and watch how they react as they cook they will start to curl up, this also depends on the size of your shrimp. Try to evenly space out the shrimp, so they are all face down. As they cook they will also start to lose their transparency and look more whitish, turn them over according to doneness. Yes it takes a bit of patients, but it is so worth it for taste and texture. Here is a little trick I like to do. Have a bowl set aside, and place all the cooked shrimp in their until their all in the bowl, them return them all and cover the pan with a lid for about 2 to 3 minutes on low, this way you'll be doubly sure their cook all the way thought. Careful look over the shrimp to judge how much longer you want to cook it.
THIRD:
When the shrimp are done. Add all to the soup and add the left over Coconut curry to the soup, bring to a light boil. Then turn off. And sit back and enjoy the flavor.
You can all so add cooked rice or noodles to the dish to add some extra umph, if you don't have enough left overs.
MMmmmmmm that all I have to say.
Here is the Easy Coconut Cauliflower Curry Recipe.
http://susenkitchencorner.blogspot.com/2015/08/easy-coconut-cauliflower-curry.html
And Stock & Broth recipes.
http://susenkitchencorner.blogspot.com/2014/06/all-about-broth-stock.html
No comments:
Post a Comment