Shrimp Curry With Cream Sauce

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This is one of my favorite dishes.  I came up with it one night when I was in the mood for some spice and some shrimp.  I am sure there are all kinds of versions of shrimp curry out there, but this one is mine, and it is delicious.  I you can use home made curry powder, but that is for another post.  I will also use a curry paste on occasion depending on availability  and the amount of time I have to make this dish.  This is a very simple quick dish.

You will need:

2 lbs of shrimp

1/2 lb of spaghetti or linguine depending on your taste

1 1/2 tbs curry powder (or to taste)

1/2 tbs paprika

1/2 tbs garlic powder

1/2 tbs kosher salt

1/2 tsp fresh ground pepper

2 tbs olive oil

1 tbs butter

1/4 cup heavy cream or half and half

Peel and de-vein the shrimp, place into the refrigerator.

Put the pasta in a large pot of water over a burner set to high.  Don’t forget to salt the water well.

Mix the curry powder, paprika, garlic powder, kosher salt and pepper together in a bowl.  Remove one tablespoon worth of the mix from the bowl and set aside for later use.

Remove the shrimp from the refrigerator.  Put the shrimp in the bowl with the curry rub and mix until all the shrimp is well coated in the spice mixture.

In a large pan (I prefer cast iron for this recipe, but any large pan will do) over a medium flame and add the olive oil and butter. Once the butter has melted and the pan has heated up, place the shrimp in the pan.  Cook for approximately one minute on each side or until the shrimp is opaque.  Remove the shrimp from the pan.

Drain the pasta, when the shrimp is done cooking turn off the heat if you are using a cast iron pan, if not leave the heat on low and add the cream to the pan.  Stir the cream to get fond off the bottom of the pan.  Once this is done add the curry mix that was reserved and mix into the cream.  Once the spices are incorporated into the cream place the pasta in the pan and turn it until it is well coated with the sauce.  Place the shrimp back into the pan and you are ready to serve.

Spicy Tomato and Mushroom Sauce

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This is one of my favorite dishes.  It is a very simple dish without a lot of ingredients.  In my opinion simpler is often better.  A simple dish allows the flavors of the main ingredients to shine and in this case it is tomatoes, mushrooms, chili peppers, and garlic.  This rustic meal is one of the most flavorful I have ever cooked.  I hope you will give this recipe a try, and if you do please give me some feedback.  If you change anything up I would love to know that too.  I am all for improving any of my recipes.

8 – 10 Vine Tomatoes

16oz of your favorite mushrooms (feel free to use several different types of mushrooms)

4 – 6 Cloves of garlic

2tbs olive oil

2 cups of your favorite pasta (I would recommend linguini or spaghetti)

1 – 2 Cups of unsalted pasta water

2 Chili peppers

Basil

Parmesan cheese

Salt and pepper to taste

Roughly chop the tomatoes and mushrooms.  Slice the garlic as thinly as you can.  Mince the 2 chili peppers.  Be sure to have the pasta water coming to a boil while you are chopping, slicing and mincing.  Once you have everything chopped put the olive oil in a pan over medium heat.  When the oil is shimmering place in your garlic and chilies and sweat them for a couple of minutes.  Just long enough to infuse the oil with the garlic and chili flavors.  Place all of the tomatoes into the pan at this point.

Place the pasta in the water as soon as it comes to a boil.  After a few minutes remove about 2 cups of the pasta water and reserve it for later use.  Salt the pasta water after you take your two cups out.

Once the tomatoes begin to break down place the mushrooms in the pan and stir occasionally until the tomatoes completely break down.  Place enough pasta water in the tomato sauce until it is the consistency you like.  Add the basil and simmer for a few more minutes.

Place your al dente pasta in a serving bowl, cover with sauce, top with parmesan cheese if you like and let the flavors explode in your mouth.

Spicy Peanut Chicken

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Spicy Peanut Chicken

Below is one of my favorite recipes. The first time my wife and I made this recipe together I didn’t think I was going to like it. The combination of peanut butter with hot peppers seemed odd to me.  I am so glad I gave it a try; this is one of my all time favorite recipes.  Give it a try and let me know what you think.

1 pound of chicken cubed (thighs and drumsticks are very good in this)

1 ½ cups peanut butter (creamy or chunky whichever you prefer)

½ box of spaghetti

1 cup of peas (optional)

1 tbs olive oil

2 tbs. soy sauce

3 cups chicken broth

2 tsp. ground ginger

1-2 habanero chili peppers (minced finely)

Place water on high heat, once at a boil add 1 tbsp of salt and drop pasta.  Stir to make sure it doesn’t stick.

Cook the pasta until it is al dente. Once the pasta is done drain and set it aside.

While the pasta is boiling take a saute pan and brown the chicken in 1 tbs of olive oil.   After the chicken is cooked through, remove it from the pan and set it aside.

Using the same pan, turn the burner to low and place the peanut butter, soy sauce, ground ginger, peas, and minced pepper to the pan.  Have your chicken broth ready.  Stir the ingredients until the peanut butter begins to soften.  The peanut butter can burn very quickly at this stage, keep an eye on it, if it looks like it’s going to burn add some chicken broth and reduce the heat.  Add approximately ½ a cup of chicken broth at a time until the desired consistency is reached.

Once the sauce is ready, add the chicken and pasta back into the pan and stir to coat everything.  Serve immediately and enjoy the burn!