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.

Bon Appetit Thai Shrimp-Halibut Curry

I have been making an effort recently to incorporate more seafood into my family's diet. My two boys love any dish that has shrimp or fish in it and happily eat their whole plates. However, I have been trying to broaden their seafood horizons by giving them a wider variety of fish. I was pleased when a recent issue of Bon Appetit had a recipe for Thai shrimp-halibut curry, that would introduce a new fish flavor.

The longest prep for this recipe is the shelling and de-veining of the shrimp. The rest of the prep is short, with few ingredients requiring cutting or chopping. My total time took less than the 50 minutes suggested by the recipe. I did have to make a few modifications. Halibut was unavailable at my local grocery store, so I substituted cod. Additionally, I was unable to find shallots that week, so I substituted red onion. I was pleasantly surprised by the fact that I was easy able to find Thai red curry paste and fish sauce at my local grocery store.

My family really enjoyed this recipe. My two boys ate their entire plates and the leftovers the next day. My husband loved the cod, but thought the shrimp could be substituted with more fish to be more frugal without sacrificing taste. I will definitely make this dish again, with either cod or halibut.

For the recipe go to Bon Appetit Thai Shrimp-Halibut Curry.