Shrimp Pasta in Coconut Sauce

Ingredients:

250G. Pasta
3 Garlic cloves (minced)
1 Onion (chopped)
1T. Ginger (chopped)
2C. Shrimps (peeled, deveined)
1C. Mushrooms (sliced)
2C. Coconut milk
1C. Cooking crème
1T. Corn flour
¼ C. Parmesan cheese (grated/shaved)
Olive oil
Salt & Pepper
1T. Dill or chives (optional)
1T. Butter
¼ C. Water

Recipe:

Cook the pasta according to the instructions on the pack and set aside.

In a pan sauté onion, garlic and mushroom until cooked and remove in a bowl.

In the same pan, heat some butter and sauté the ginger along with the shrimps. Once the shrimp turns pink add the coconut milk and crème. Once it comes to a boil let the mixture simmer.

Mix corn flour in ¼ cup of water and add it to the coconut milk mixture. Stir it well to avoid lump formation.

Add the onion & mushroom mixture to the pan and stir to combine all the ingredients.

Check for seasoning and add the cooked pasta to the sauce.

Garnish with some parmesan cheese and finely chopped dill or chives. Serve hot.

Shrimp Fried Rice

Ingredients:

1C. Brown/Red rice
2 Chicken broth cubes
2 Spring onions (chopped)
½ C. Carrot (finely chopped)
1 Onion (chopped)
2 Red chilies (chopped)
1C. Shrimp (peeled & deveined)
2T. Butter
2T. Olive oil
2 Garlic cloves (minced)
3T. Dark soy sauce
½ T. Ginger powder
½ T. White pepper
Salt & pepper

Recipe:

Boil water in a pot and add the chicken stock cubes. Stir till dissolved. Cook rice in the stock until done. Drain and leave aside.

In a small bowl mix the soya sauce, ginger powder and white pepper; set aside.

In a wok melt butter over medium heat. Cook shrimps in this for about 3-4 minutes or till pink. Season with salt and pepper and leave aside.

Add olive oil in a wok and saute garlic and onions for 2 minutes. Now add the chopped carrots and red chili; sauté for 2 more minutes.

Once the vegetables are tender stir in rice, shrimps and soya sauce mix.

Check for salt and serve hot.