Are we having fun yet? You can and you will with these whimsical Eat, Drink and Be Married stationery combo!
I love this t-shirt. It reminds me that sometimes no matter how much you wish it could be magically different ... sometimes what you hope for with all your heart, in the end, just doesn't work out that way.
I am not one to pass on my recipes mostly because well...I'm not a really good cook but last week it was my turn to host book club. Hosting the group? Not a problem. Feeding the group? Ah Houston, we have a problem. Chicken nuggets anyone? So in my panic and serious contemplation of the multitude of take away options at the local grocers my husband says to me...didnt you make a shrimp curry once? That wasn't bad. Once, yeah like 5 years ago but hey! whose counting? Well dear readers... I made the shrimp curry and not only was it tasty but a huge success. People actually asked for the recipe. It was like winning the lotto I tell ya! So quick before the magic wears off...try it!
QUICK SHRIMP CURRY WITH CORRIANDER
20 medium uncooked shrimp
1 tsp peanut oil
1 clove of garlic crushed
2 tsp curry powder
4 green onions chopped
1 medium red bell pepper
3 sticks of celery, sliced
3/4 cup cream
1 tbsp golden syrup
1/4 tsp sesame oil
1 tbsp chopped fresh coriander leaves
Shell and devein shrimp, leaving tails intact. Heat peanut oil in large frying pan; cook garlic and curry powder until fragrant. Add shrimp, green onion, bell pepper and celery; cook, stirring until shrimp are tender. Add combined cream, golden syrup and sesame oil, stir until hot. Serve sprinkled with coriander.