Tuesday, April 24, 2012

Easy Recipe, Big News

First off, the news. Luke and I started quietly looking for houses online early this year, and we recently just purchased our first home in north Austin! The big move is this Friday, and I hope to share some kitchen photos soon. Our first home improvement project will be building a couple large garden boxes to go in our big back yard, so hoping we share a post on that soon too!

With all this moving business (not to mention some unexpected travel last week), my cooking schedule has been a bit wonky. That said, I wanted to get a few more cooking sessions in while still in my bright blue kitchen, so I've been making some easy-to-cook-then-repurpose meals. Case in point, I prepared the Curried Chicken with Coconut Rice from Everyday Food's May issue on  Saturday (subbing in some beautiful bone-in, skin-on chicken breasts that were on sale at Whole Foods Market instead of a whole chicken cut up), and made a little more rice than the recipe called for. We had a good 2 cups of coconut rice leftover in addition to what I portioned for our leftover chicken, so a new recipe was born. 

Curried Shrimp, Mango and Coconut Rice

3/4 pound peeled and deveined shrimp
1 teaspoon curry powder
1/4 teaspoon cayenne pepper
1 lime, halved and divided 
Salt and pepper to taste
1 tablespoon olive oil
1 semi-ripe or ripe mango, peeled and cut into bite-sized pieces
1/2 green bell pepper, cut into bite-sized pieces
2 cups leftover rice
2 cups spinach

Place the shrimp in a bowl or baggie. Add curry powder, cayenne, juice from 1/2 lime and salt and pepper to taste and toss/shake to combine. Heat a large nonstick skillet on medium heat and warm olive oil. Add mango and bell pepper to pan and saute until beginning to lightly brown, 4-5 minutes. Add shrimp to pan and cook one minute, then turn over until shrimp is cooked through.

Meanwhile, warm up rice. Place rice in 2 serving bowls and add 1 cup spinach to each bowl, then toss to combine. Top each rice mixture with 1/2 of shrimp and vegetable mixture, then squeeze remaining lime half over it. Enjoy!

Don't want to make the Curried Chicken recipe first for the rice leftovers? Here's a few other coconut rice recipes I've found that look tasty:
Toasted Coconut Rice from Cooking Light
Coconut Rice from Bon Appetit
Toasted Coconut Rice from Everyday Food



5 comments:

Cara said...

Can't wait to see the new house. that meal looks amazing!

Lindsay said...

Hope we can have yall over soon!

Luke Robison said...

Hey, that's my lunch! It was delicious!

Mary Wachsmann said...

Yum! Curry and coconut go so well together. As a new gardener, I'm excited to hear about other people's gardening adventures. Congrats on your big news.

personalised aprons said...

Gorgeous post ..am gonna try this soon