Delicious, Throw Down Shrimp Curry

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The fastest, most delicious, and throw down Shrimp Curry Recipe. So fast I can write this up over a cup of coffee and make it with a fussy toddler on my hip.

For Amada & BIG THANKS to Asha Food Fashion Party for 95% of this amazing Recipe!

ingredients (& feel free to play with the amounts but not the process.)

  • 20-30 Shrimp (medium sized, peeled and deveined, tails attached)
  • 1 red onion
  • 3-5″ fresh ginger (skinned & coarse chopped)
  • 4-5 cloves garlic (peeled)
  • 1 15 box/can chopped tomatoes (by Pomi preferably) or 1-2 fresh tomatoes finely chopped
  • 1/2 teaspoon Garam Masala (find in spice section)
  • 1 cup dry white wine or water
  • pinch to 1/2 tspn red chili flakes (or chili powder if you have it)
  • 1/2-2/3 tspn Tumeric
  • 1 15oz can Lite Coconut Milk
  • Cilantro (for garnish)
  • 2-3 Limes (for garnish)
  • Basmati Rice

Start the Rice.

In a small Cuisinart, finely chop the red onion.  Heat 3 tblspns neutral oil (grapeseed oil is best) in a large pan and add pulsed red onion. Fry red onions for a few minutes stirring frequently. (A small bit of blackened bits can impart glorious Flavors to curry.) Splash with white wine or water if it looks too dry.

Add ginger and garlic cloves to Cuisinart and pulse until finely chopped… Practically a paste. Add quickly to red onion stirring quickly. Splash with white wine or water if looks too dry. When the sharp smell of garlic-ginger ends, stir in tomato, herbs, and pinch of kosher salt.  Add whatever white wine or water is left. Mix well. COVER and cook on LOW for 5-7 minutes.

Do not be afraid of making curry. Follow the process!

Do not be afraid of making curry. Follow the process! Asha is an amazing instructor!

Do NOT let mixture burn.

Rinse shrimp and pat dry while curry is simmering. Add shrimp into Curry mixture. Cover again and let them cook. (They will curl up and turn pink-ish.)

Once shrimp have cooked, stir in a good 2/3 of the can of Coconut Milk (about 1 cup). Saving the last of the coconut milk to stir into the Basmati Rice with salt and butter for flavor (& a small handful frozen green peas for color if you like).

Serve in wide shallow bowls spooned over the Rice. Or not — I love this without rice. I’ve made this twice in a week and loved it more “soupy” with the white wine add.  Garnish with fresh chopped Colantro and at least 2 halves of lime juice squeezed over the top.

And a gorgeously dry Sauvignon Blanc.

Happy Eating!

Why You Haven’t Heard from Me…

I am sorry for Radio silence from me here in this old kitchen.  Life has been so nuts and it’s odd that on the first day of Harvest 2014 (Merlot blocks came IN today!!) and on this very same day I pulled on my big girl panties and faced my fears: I got my Epidural on the very lower left side of my Spine, my L5 disc. And today of all nutty days…including puking all too close to a lovely (and totally cute Doctor) coming out from anesthesia that I feel compelled to write to you all lovely, lovely Foodie Friends.

First Harvest — Merlot SO divine, I wear it around my neck as pendant every single day, thanks to sculptress and artist friend MIchelle Hoting (Michellehoting.com )

Scultpress friend Michelle Hoting has created custom made pendents out of pure chunks of Silver for us here at Annadel from our Cabernet and Merlot leaves. (Sold Out but visit here in October during Art Trails http://www.sonomacounty.com/sonoma-events/artrails-open-studios ) or at michellehoting.com

Scultpress friend Michelle Hoting has created custom made pendents out of pure chunks of Silver for us here at Annadel from our Cabernet and Merlot leaves. (Sold Out but visit her in October for Art Trails http://www.sonomacounty.com/sonoma-events/artrails-open-studios ) or at michellehoting.com

Anni and baby Trane helped IMMENSELY today “Bringing In The Fruit”.

Little People + Great Big Helpers at Harvest here at Annadel

Little People + Great Big Helpers at Harvest here at Annadel

Annadel Estate Merlot picked at day-break.

Annadel Estate Merlot picked at day-break.  Hand picked, hand sorted and headed for crush at Deerfield Ranch Winery in Kenwood where we custom make our wine!

Truth is, we’ve been too busy to write something even remotely worth reading.  Summer ended and Anni started Preschool at Moldovan Academy.  Dean is racing the Cannonball 2014 right NOW from Daytona to Tacoma, WA on his 1923 Harley with dear friends on Team Vino.  The Open Road is his very first love and beyond good for his Soul! Yes, I hear you: “a month without your husband with two kids under 4 and a winery to run…what?what? what? Are you NUTS?” The answer is YES, totally.  But trust me, the Cannonball is a gloriously rare adventure of the finest vintage bikes in the world.  If you can’t hand-weld a metal part over a traffic cone? You can’t be there. Besides, I’m fierce too.  In my Mom, yoga pants, paint brushes turned apron and kitchen spoon sort of way.

Dean is racing in the Cross Country Cannonball again this year! GO TEAM VINO! From Daytona to Tacoma for the most of September on his 1923 Harley and totally fun period garb made for him in North Beach, SF.

Dean racing in the Cross Country Cannonball again this year! GO TEAM VINO! From Daytona to Tacoma for the most of September on his 1923 Harley and totally fun period garb made for him in North Beach, SF.

Here I sit. ‘Holding down the Fort”– Making wine, running tours, weddings, and crazy kids.  Speaking of, Coltrane turned 1&1/2 officially yesterday! Both of our babes are great.  But since August, my back got worse and I scheduled today’s procedure.  Weathered the American Canyon earthquake aftershocks. Rehung the Art Gallery in the Barn including amazing art by Dennis Ziemienski (Ziemienski.com ).  We DID manage to take our first “kids free” vacation — first one in four years! Yay us! And I’ve been trying to keep up with our garden and cooking as much as my body allows…and discovering that every year that we unplug more. I become more free and open to Universe and all of her crazy colors like some giant pseudo-Hippie now.  I do promise to forever remember the under-wire and Chanel lipgloss though.  Have no fear.

I LOVE Table Linens. Like LOVE. Found this beautiful Indian pattern stitched from saris at the Alamdea Antique Market with dearest friend Sondra Bernstein of beloved Girl & the Fig.

I LOVE Table Linens. Like LOVE. Found this beautiful Indian pattern stitched from saris at the Alamdea Antique Market with dearest friend Sondra Bernstein of beloved Girl & the Fig.

RECIPES: Lots of Tomato Crack (http://abisfarmhousekitchen.com/?p=99 ), Garden Green Pesto “Lasagna” (http://abisfarmhousekitchen.com/?p=508 ), and Easy Pea Soup (http://abisfarmhousekitchen.com/?p=434 ) around here.  Last night, I thawed some frozen pancetta and sauteed it with the aromatics (onion, shallot, garlic) in EVOO then crap white wine (perfect for cooking) for heart warming “umpf” to the pea and wilted kale lettuce soup. Paired it with our 2008 Estate Blend (the earthquake revealed we had a whole palate more!) as well as Spinach and Feta Cheese Puffs.  Hell, I needed some butter and carbs last night to face the big needle this morning. If you haven’t made these yet? Here’s the link. http://www.bonappetit.com/recipe/spinach-puffs

Pea/wilting Greens Soup made with chopped pancetta this time and served with those crazy amazing Spinach Puffs.

Pea/wilting Greens Soup made with chopped pancetta this time and served with those crazy amazing Spinach Puffs.

But those of you following Abi’s Farmhouse Kitchen on Facebook and on Instagram (@abisfarmhousekitchen) see me every day.  I hate to tell you, the domain here dumped 95% of my subscriber emails.  So if you’ve stopped receiving any recipes and essays from me ALL Summer? That is why.  I urge you to either save this Food Blog to your Bookmarks or better yet, Follow me on Facebook and Instagram? Then we won’t lose touch!  I’m the one with Kermit the Frog cracking up over Sandwiches…

Me on Instagram! Or follow Abi's Farmhouse Kitchen on Facebook -- I'm doing lots of pictures and easier recipes than a full blog warrants.

Me on Instagram! Or follow Abi’s Farmhouse Kitchen on Facebook — I’m doing lots of pictures and easier recipes than a full blog warrants.

Easy-Peasy Split Pea Soup..with wilting salad

Do you have wilting lettuce and greens in your fridge?  Sure you do.  We ALL do.  I don’t a single hard working home-cook who always gets to the entire content of our vegetable drawers.  And THIS is a great way to use them all up.

DELICIOUSLY EASY PEA SOUP

DELICIOUSLY EASY PEA SOUP

So this is my go-to kitchen sink recipe that I am writing down for my girlfriend Fabiola.  She is gung-ho eating vegetarian Monday thru Friday.  We’ve joined the troops in mommy-solidarity but also because I have a REALLY FABULOUS dress for my brother’s wedding in mere weeks and have a good 6-8 lbs more to lose before it looks totally amazing.  To that end, I am starving poor Dean and cooking every lean, green dish I can think of for dinner.  And since I’m not adventurously cooking weeknights, alot of what I am “soup-ing” is greenery on its last legs in our fridge. Usually left over from the weekend.  The great thing about THIS little dish is not just the big dose of vitamins, iron and vegetable goodness but that it is foolishly EASY to make and flexible with most veggies wilting away right now in your very fridge!

Wilted vegetables at the ready.

Wilted vegetables at the ready.

You DO need some basic staples that you should ALWAYS have on hand like garlic cloves, yellow onions, frozen organic peas, good quality organic chicken stock (low sodium), and left over parmesan reggiano cheese rinds.  From these humble ingredients, great things can be born…especially if you have a ham hock from your butcher lying around.  And an immersion blender.  A MUST.

I give you: LEFTOVER PEA SOUP…with WILTING SALAD

Ingredients:

  • 3 garlic cloves chopped
  • 1/2+ yellow onion chopped
  • 2-3 tablespoons of olive oil
  • Bit of kosher salt, fresh ground pepper (2 turns), pinch dried oregano
  • 1 bag frozen peas
  • 6-8 cups of Chicken stock, dry white wine, vegetable stock or water.  Sometimes its a combination of all 4 depending on what I need to use up.
  • ANY Salad Greens
  • Most leftover vegetables like leeks or shallots, celery and carrots, etc.
  • Optional: a small smoked ham hock or smoked ham chunks for flavor
  • Optional: Roast some garlic and red peppers or red pepper aioli

In a medium pot, heat olive oil over medium-high heat.  Sauté chopped garlic and onions for 2-3 minutes until garlic is fragrant.  Last night, I halved and sliced 2 wilting leeks.  Add your next vegetables here like older celery or carrots and sauté another 2-3 minutes.  Splash with white wine, water or stock if it looks like veggies are starting to stick to bottom of pot.

Literally. Add a whole bag of frozen peas

Literally. Add a whole bag of frozen peas

Pour in one bag of frozen peas.  Stir peas and garlic/onion/leeks or shallots or whatever mixture up.  Add tiny salt, pepper and pinch of oregano (if you have it.)  Add your liquids whatever they are.  Last night, I tossed in 1 cup of white wine, 4 cups chicken broth, 2 cups of water and a smidge of leftover vegetable stock from Sunday.  I also acquired a small smoked ham hock at the market because for extra flavor and added a small chunk of parmesan cheese rind. Stir well again.

Liquids and ham-hock added

Liquids and ham-hock added

Bring to a boil then reduce to a simmer.  Simmer soup, stirring occassionally, for 30 minutes.  I’ll do laundry or read a few books to the kids.  Last night, I pruned 2 rows of Merlot.  Yay!

Vineyard Selfie with Anni

Vineyard Selfie with Anni

Remove the ham hock or rind (if using) and then literally dump all of your greens, herbs, salad into the pot and stir.  I had left over herbs and baby kale last night.  Remove from heat.

Literally just dump in salad greens! Arugula, kale, endive, herbs, etc. It ALL tastes great in this Pea Soup

Literally just dump in salad greens! Arugula, kale, endive, herbs, etc. It ALL tastes great in this Pea Soup

Then blend the soup — be careful! — with an immersion blender until soup runs smooth.  Ladle into warmed bowls and garnish with freshly shredded parmesan cheese.  I had some left over red peppers and garlic sauce that I had roasted and blended the night before for sandwiches.  I spooned that in too.  Serve immediately.

For roasting peppers and garlic? Slice red, yellow and orange peppers.  Take whole garlic STILL in their skins and toss all with light coat of olive oil.  Spread on a pan and roast at 400′ for 30 minutes.  I then blended them in my little $26 cuisinart.  Great for sandwiches and soup garnish.  Eggs too.

Roasted peppers and garlic (sans skins) ready to coarse blend in my trust $26 Cuisinart

Roasted peppers and garlic (sans skins) ready to coarse blend in my trust $26 Cuisinart