Whew, what a mouthful. I know, I know, don't yell at me. I hadn't made a post in a month. I'm sorry, okay I have a life! Just kidding.
Anyway, here's a real update. Um, my friends and I did a cool youtube video. Its where we did a couple of challenges and combined them into one video.
- -chubby bunny
- -the water challenge. (one of my follows, Filippa, made this challenge. Pretty hilarious if you ask me.)
So! you should check it out! Challenge Marathon
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Alright! So here's a recipe.. this recipe is called Curry Flavored Lemon Shrimp Pasta.
Yep, yep that's right. Curry. Shrimp. And Lemons.
It looks weird here, but it was so good.
What you will need:
- 1/2 or 1 lb. of shrimp
- Lemons (lime is okay, but it doesn't have as much moisture as lemon does.)
- 1 red bell pepper.
- Olive oil (you can use any oil)
- Curry powder 1-3 tbs.
- Chili powder. 2tbs (its a lot because without the spice, the curry powder wouldn't taste very well.)
- Pasta ( you can use fettuccine, angel hair, or vermicelli noodles.)
- 1 small block of Ginger
- 2 cloves of Garlic
- 2 blocks of celery.
- Parsley (optional, if you don't have it its okay.)
- Pepper
- Onions (some tips on dicing them will be provided after the recipe, I hate crying from em'!)
- Water
- Small white potatoes. (Very inexpensive, you don't want to add to much. Just a hint.)
- M-m-m-uuuuuushrooms
Sorry about a long list of requirements, most of them are actually at your home. Like water, ginger and garlic, onions etc.
For the shrimp, you can boil the shrimps itself without having to freeze your fingers. Or you can thaw it. I personally think boiling the shrimp is much faster. DON'T BOIL THE SHRIMP THOROUGHLY! Just enough to heat up the shrimp and make it a light pink!! :)
After boiling the shrimp, I set it aside to cool off and worked on cutting the garlic and ginger.
1. Begin mincing the garlic and ginger and put them to the side temporarily on your cutting board. Also cut a small strip of red bell pepper. (I used the very top of the pepper, and its good to use most of what you buy. Its edible, trust me.) You can use this little strip, cut it into smaller pieces.You can include the seeds if you'd like, but its difficult to eat.
2. Combine the minced garlic and ginger, along with the red pepper slices in a small bowl. Add in some oil, water, curry powder (1tsb.) and lemon juice. I incorporated lemon and lime, because lime at first didn't have moisture however it had a lot of pulp.
3. Let this marinate for 20 minutes. :)
4. In the meantime! Use your time wisely when cooking, hehe. Why? Well this is a great opportunity to begin boiling up some paaaastaaaaa~! (reference from Hetalia, oh Italy why are you so cute.)
To prevent sticky noodles, add in 1/2 teaspoon of salt and butter. I didn't have butter myself, so salt is okay but make sure you add in a small teaspoon of oil after draining. Cooking the noodles usually takes 20 minutes, so you won't waste time this way!
5. Alright, cutting to the veggies! For sauteing, you're going to need this veggies: the celery, mushrooms, onions and potaters. Make sure you wash your veggies! Why? Because Chef Annie said so! Just kidding guys. No really, avoid germs in your scrumptious food!
On a medium skillet (you can use a large if you're serving a large crowd.), quickly free wash your skillet. This is a technique my mummy uses, its pretty helpful. Instead of oil, the water evaporates and once you see that all water is evaporated--you can begin putting in the oil and veggies without oil bursting onto skin! :)
OPTIONAL: You can add some imitation crab meat with some melted butter and lemon juice for extra.
6. Saute until a nice golden forms amongst your onions and hint of potatoes, celery turns into a bright green.
7. After you've completed that step, you can begin taking out your marinated shrimp. We're not going to waste this marinate. We're putting it into use! And this will help the curry powder!
Gently place the shrimp and marinating sauce, yes both! Stir around the vegetables with the shrimp and sauce, and let it (medium) simmer for 10 minutes. Or wait until the sauce has become thickened.
To see when a substance is thickened -- when you slide your veggies to the side, it should not quickly respond. It should be slow, not fast.
8. Add in the curry powder when the substance is thick. Don't forget to add in chili powder! Without it, curry powder is very plain! And this is an Indian-inspired dish, so make sure its spicy!
9. Add in the pasta (be sure to put in a a tad bit of oil to keep moisture locked) to the skillet. If you have a small skillet, cooperate and use a folding motion with your spatula. If not, then simply stir.
10. Add a pinch of salt, pepper, chili powder to the skillet.
11. Enjoy your meal! :) If you'd like more recipes, please simply comment.
Its served best with a nice cup of red wine, or you can drink a low-sugar drink such as apple cider.
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ONION DICING TIPS!! (5 mins.)
- Peel off the skin and make sure its a smoothed surface.
- Wash the onion under cold water.
- Taking your sexy knife, cut the two ends of the onion.
- With your sexy knife, cut HALFWAY into the onion thoroughly and wash it again.
- Cut like normal, and the process is faster without pain!
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