BUTTERED LIME AND HERB SHRIMP

RED CURRY CONCOCTION

CILANTRO LIME BASMATI RICE

Let's start with Prep Time:

You can probably pull it off in 30 minutes. But I cooked everything, and served it in roughly 1 hr and 15 minutes.

INGREDIENTS:

Shrimp: Roughly 1 Lb

Butter: Around 3-6 Tbsp

Herbs de Provence

Garlic Powder

Salt & Pepper

Green Onions: 3 bunches

Bacon: Your desired amount

Red Curry Paste: 2 Tsp

Parmesan Cheese

Water

Basmati Rice

Cilantro

Lime

RECIPE: BUTTERED LIME AND HERB SHRIMP

Heat cast iron (or your choice of pan) on low - medium.

After a little time has passed, splash a bit of water on the pan, and if the water dances, your cooking can begin.

Add 1 tablespoon of butter, and move it around to coat the surface entirely.

This is my all-time favorite butter.

I find it to be the healthiest option, and guilt-free when I want to splurge on some butter.

One by one, add the shrimp. By doing this, you will allow each shrimp to cook evenly.

While that side cooks, you can begin the next dish. You can move the heat dial around if you'd like your shrimp to cook faster.

After fifteen minutes / begin to see a side get crispy / after prepping the next meal, flip the shrimp to the other side.

Add another tbsp of butter and stir so it can season each shrimp. 

Sprinkle some Garlic Powder, Herbs de Provence, Salt and Pepper throughly. 

As your cooking time comes to an end, add half a lime and mix the shrimp around on the pan. 

Your choice of making them into shrimp tacos, or a rice salad. 

RECIPE: RED CURRY CONCOCTION

(My fiancé's favorite)

Allow cast iron, or pan, to heat up on a low-medium setting.

Checking heat with water is not necessary.

Add 1 tablespoon of butter

3 bunches of chopped green onion

Your desired amount of shrimp

Your desired amount of bacon

2 teaspoons red curry paste

Medium coat of parmesan cheese

One by one, as you prepare and cut your ingredients, add them to your pan.

When all ingredients have been incorporated, mix the concoction around. Allow the food to reach a small boiling point, by keeping it on a low-medium heat.

For faster cooking options, raise heat.

Remember to cook your shrimp and bacon thoroughly!

RECIPE: CILANTRO LIME BASMATI RICE

FIRST:

Allow 4 Cups of water to boil with garlic powder seasoning.

SECOND:

Add two cups of rice.

(I always allow it to be rinsed off and soak in water for a couple of minutes).

Decrease heat.

THIRD:

When you see medium-low water remaining, add a tablespoon of butter, a dash of cilantro, and juice from a full lime. 

 

Mix around.

Cook for 45 minutes or to your best judgement.

Basmati takes a little longer to cook for the best results. I always leave it on the stove for 45 minutes on low-medium-high heat.

If at my fifteen minute mark I still see water in the pan, I raise the heat.

If I start to see it evaporate too quickly, I set it back down on low.

CECY LOZANO PHOTOGRAPHY FILE: MANSTA
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