Monday, February 10, 2014

Coconut Curry Shrimp

Coconut Curry Shrimp
Not every meal has to be completely from scratch or complicated to be healthy, delicious and fun.  I had a jar of curry sauce that was going to expire in about a month and being a stickler for those "best by" dates and hating to waste anything I knew I had to use it up.  So last minute I raided my pantry and my freezer and came up with this meal.  I was not planning on putting it on my blog at first, but then figured, why not? It might not be that original, or that inventive, but sometimes simple and quick are just as good. Full of high protein shrimp and beans, fiber rich brown rice and super nutritious spinach and garlic it is a meal that is as good for as it is easy to throw together.  If you always keep items like this stocked in your pantry and freezer, a gourmet meal is never far away.

Coconut Curry Shrimp

some ingredients

2 T. organic virgin coconut oil
12 cloves of garlic, thinly sliced
1/2 tsp. red pepper flakes
12 ounces frozen uncooked shrimp, peeled and deveined
15 ounce jar curry sauce
       (I used PATAK's Tikka Masala Curry Simmer Sauce)
2 (15.5 ounce) cans organic chick peas, drained and rinsed
10 ounces frozen organic chopped spinach
3 C. cooked organic brown basmati rice

In a large saucepan, heat the coconut oil over medium heat.  Add the garlic and pepper flakes and cook for about 2 minutes.  Add in the frozen shrimp and cook until pink, about 10 minutes.  Pour the curry sauce, the drained and rinsed chick peas and the spinach into the pot and heat through, about another 10 minutes. Serve over brown rice.

shrimp cooked with coconut oil and garlic

finished dish

dinner is served

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