I don't know if I ever mentioned this, but I used to hate cooking. Gary actually did most the cooking when we first moved in together. But after deciding to eat better, I made myself learn. To my surprise, I actually enjoyed cooking after a while. So with a couple of years of experience under my belt, I'm starting to get a little more adventurous and straying from my cookbooks. I totally made this dish up on the fly and it was pretty tasty.
Red Curry Shrimp with Bok Choy
2 main dish servings
time: 20 minutes
ingredients
(1) baby bok choy, bottom trimmed
(2) green onions, sliced
15 jumbo shrimp (cleaned, tails removed)
1/2 cup diced roasted red pepper
3 cups prepared jasmine rice
bottled red curry sauce (available at Trader Joe's)
marinade
(1) teaspoon crushed garlic
(1) tablespoon olive oil
(1) tablespoon sweet white wine
(1/2) teaspoon herb-garlic seasoning
1. Place shrimp in dish. Mix marinade and coat the shrimp. Refrigerate at least 15 minutes.
2. Cook rice according to instructions
3. Pour marinaded shrimp and remaining marinade into a large skillet. Cook at medium until shrimp are pink. Add green onions, red pepper and bok choy. Cook for 1 minute, stirring occasionally.
4. Add entire bottle of curry sauce. Cook for 1 minute.
5. Serve curry over cooked jasmine rice.