Simple Thai Curry Basil Shrimp

Posted on April 4, 2008. Filed under: Asian Recipes, Seafood Recipes | Tags: , , , , , |

Serving Size: 1

6 medium cooked shrimp (if using frozen shrimp, thaw under cold running water)

1/4 tsp Thai red curry paste

1/2 can unsweetened coconut milk

1/2 tsp lime juice

1/2 tsp brown sugar

4 thinly slivered fresh basil leaves, plus a few extra leaves for serving

chopped unsalted peanuts

dash fish sauce (if unavailable, substitute soy sauce)

lime wedges (optional)

Pour a thin layer of coconut milk into each GT Xpress well and reserve rest for cooking.  Heat for 3 minutes.  Stir a dab of red curry paste into each well; stir until dissolved.  Mix together reserved coconut milk, fish sauce, lime juice and brown sugar.  Divide between wells and cook 2 minutes until sauce thickens.  Add shrimp, basil and peanuts and cook another 2 minutes until shrimp are heated through.  Serve over rice and garnish with fresh basil and lime wedges.

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Shrimp Quiche

Posted on February 3, 2008. Filed under: Egg Recipes, Healthy Recipes | Tags: , , , , , , |

Serving Size: 2

2   2 oz. small frozen cooked shrimp, thawed

1 green onion sliced

1/4 tsp. dried thyme leaves

2 oz.   canned sliced mushrooms, drained (I prefer fresh mushrooms, I abhor canned mushrooms.  Just sauté them briefly)

1/3  cup gruyere cheese, shredded (Ooh… fancy)

1/2 cup milk

1 egg

1/4 cup Bisquick baking mix

2 tbsp. Parmesan cheese

1 dash pepper

Preheat GT Xpress and spray with no-stick cooking spray.  Mix together the shrimp, onion, thyme and mushrooms.  Divide into each well and top each well with half of the cheese.  In shaker, mix together the egg, milk, baking mix, Parmesan cheese and pepper.  Pour half into each well over the shrimp and cheese.  Close cover and cook for 10 minutes.

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    Maybe you’ll actually use your GT Xpress instead of letting it collect dust for 2 years like I did.


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