I’ve found that if you’re looking for an easy, simple dinner, shrimp are your answer. I personally prefer lighter food in the summer, especially when it’s unbearably hot outside. Tonight’s menu is shrimp: 2 ways. I decided to take a spicy bolder approach with curried shrimp over a pineapple salsa as well as a more classic approach of juicy, crunchy coconut shrimp. Both are easy and utterly delicious.
Let’s start with the curried shrimp served over a tangy, spicy pineapple salsa. For the salsa, you want to take pineapple (I used a cored one just to make it even easier), and chop that into cubes. You then want to seed and mince one jalapeno pepper, coarsely chop up some cilantro, season with a healthy dose of salt and pepper, mix up, and serve. Talk about easy. For the shrimp, all you need to do is defrost about 1 ½ lbs. of shrimp and toss with ¾ teaspoon of curry powder, salt and pepper. Add to a skillet and cook until done. I found this wonderful recipe from a Martha Stewart Everyday Living cookbook (or you can find it at: http://www.marthastewart.com/341234/pineapple-salsa?czone=food%2Fbest-grilling-recipes%2Fmenus-and-more).
For the coconut shrimp, I relied on Gojee to find a recipe (I had never heard of this app before and let me tell you it’s incredibly helpful—definitely a must to check out). It led me to this awesome recipe for coconut shrimp. It’s quick and easy. I haven’t had coconut shrimp in a while and preparing this reminded me of how much I love them…..this will definitely become a regular meal of mine. For the recipe check out Mehan’s Kitchen at: http://mehanskitchen.blogspot.com/2010/01/coconut-shrimp.html.
Try both these recipes and let me know what you think! You can never go wrong with shrimp when it comes to a light and easy summer meal. If anyone has any other seafood recipes they are willing to share, please do! (And I’d be more than happy to re-post them on my blog!) But until next time, keep eating!