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Spinach And Pepper Stuffed Shrimps With Thai Coconut Curry Sauce

Aparna.Fan.Club's picture
A tasty non-stir-fry way to stir-fry!
Ingredients
  Leftover brown rice 2 Cup (32 tbs)
  Raw shrimp 6
  Sesame oil 1 Dash
  Soya sauce 1 Dash
  Chili paste To Taste
  Red pepper 1⁄2
  Sun dried tomato 1
  Cilantro leaves 1 Teaspoon
  Green onions 2
  Olive oil 2 Tablespoon
Directions

MAKING
1 In a pan, heat a little bit of olive oil.
2 Place the shrimps on the pan and let cook on medium-high heat.
3 In a microwave safe bowl, put the brown rice.
4 Place the rice in the microwave for one minute.
5 Meanwhile, prepare the dressing, in a bowl add a dash of sesame oil, a dash of soy sauce,and chili paste as per your taste.
6 Mix it well so that the ingredients are blended.
7 Set the dressing aside.
8 On a cutting board, chop the pepper into small strips.
9 Chop the green onions, sun dried tomatoes and cilantro.
10 Check the shrimp in the pan and turn them to cook the other side.
11 Combine all the chopped vegetables except cilantro with the prepared dressing and mix well.
12 Add the cooked shrimps to the vegetables and mix well to combine the flavors.
13 In a serving dish, place the brown rice and top with the shrimp and vegetable mixture.

SERVING
14 Garnish the dish with chopped cilantro and serve at once.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Fusion
Course: 
Appetizer
Taste: 
Spicy
Method: 
Pan Grilling
Ingredient: 
Shrimp
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes
Servings: 
1
Chef is preparing a delicious seafood appetizer and adding some veggies for some color and health. Spinach and Pepper Stuffed Shrimps with Thai Coconut Curry Sauce; the name itself speaks of its elegance! The spicy sauce is more than perfect for seafood appetizer, anyone would love it.

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