September 23, 2011

Taste of Home Thai Shrimp

To say that my five-year-old loves shrimp would be an understatement. He absolutely adores anything to do with shrimp, and devours it when I make a recipe. Recently, he has gotten to the age that he is able to help me peel the shrimp, while I de-vein, which works great as a kitchen learning project. He learns important kitchen steps and I am able to save a bunch of time. Recently, the August/September issue of Taste of Home magazine had a recipe for Thai Shrimp, which looked delicious and a perfect kitchen project for my oldest son and I.

This recipe has 16 ingredients, 20 minutes of prep and 15 minutes of cooking time. I had no problems finding any of the ingredients at my local grocery store. Instead of using store bought chicken broth I used the homemade stock I had in my freezer. I found that it took me longer than the stated 20 minutes to prep my shrimp and the rest of the recipe, but I was working with my five-year-old. The only curry powder I had in my cupboard was madras curry, so my curry ended up slightly spicy. I followed the remainder of the recipe as written.

If your family size is larger than two or if you are a big shrimp eater, you will want to at least double this recipe. This recipe was written as a date recipe, so it makes very few servings. My whole family loved this recipe, it was delicious. and very easy to prepare. The tomatoes make a nice addition to the shrimp and work well together. Since this recipe was small and had a great taste, we had no leftovers to put away after dinner. A delicious and easy way to prepare shrimp.

For the recipe go to Thai Shrimp.

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