The 4”S”Shabbi curry shrimp (Quick)

 
 
 
 
 

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This is the not so scratch {very shabbi} version of shrimp curry that anyone low on time but high on dinner inspiration ! too delish to dismiss !

Time: 30 mins   serves: 5 beautifully

Shrimp

1 med. bag of large  peeled,deveined shrimp (20-30 count)

no salt (there’s enough sodium in the sauce alone)

1 pinch black pepper

1 tspn garlic powdered

1 tblspn butter

1 diced sweet onion

Sauce (all used were pataks) {the scratch sauces comin soon}

2 cup tikka masala curry sauce

1/2 cup korma sauce

2 tblspn tikka masala paste(cilantro & lemon-based)

1/2 cup jalfrezi curry sauce

1/2 cup greek yogurt (add later in sauce @ end)

 Spinach

1 bag frozen chopped spinach

Side

1 1/2 cup basmati rice (in 2 cups water)

Small flour tortilla

vegetable oil

Directions:

1.take out shrimp and season with black pepper,garlic powder

2.start rice.bring water to boil.add rice

3.lightly butter pan.add shrimp.add onions.

4. after 2 mins .add sauces in list order half cup @ a time.

5. let it heat then mix around w/wooden spoon so bottom won’t stick.

6.rice should be done Add spinach w/yogurt to shrimp.bring to a bubbling.

7. cover shrimp.turn off fire.

8. in another pan very lightly coat pan.when hot, lightlybrown the tortilla.

9. add bread to plate.place rice then curry.in that order.

Enjoy we know you will – From The three shabbi Berbers !)

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Gold rush (golden apple nuggets) Great lunch snack

THese golden apple nuggets will have you believing gold tastes like apples !

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Time: 15mins seves 5+ generously

  • 3 sweet red apples .peeled .sliced

  • 1 cup +  partially crushed grahm cracker cereal (mines organic) not completely crushed,textured

  • 1 cup peanut butter

  1. take .peeled ,sliced sweet red apples set aside

  2. place partially crushed grahm crackers in large ziploc

  3. add pb to bowl

  4. dip apples in pb then trow in ziploc

  5. When apples are coated take out and enjoy !

Tip you may want to do a few at a time as it can stick and become clumpy if too much and not evenly coat.

Mandarin orange Chicken

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RECIPE For Mandarin Chicken  ( short cut ) {short cut indicates half scratch )

Serves 4 comfortably

APPROX: 30 MINs

3lbs boneless chicken breast

 Oil
  • 1 tspn – salt
  • 1/2 cup -orange juice
  • cup asian barb-q sauce ( got ours form local wholefoods){our recipe later}
  • {generous flaking } crushed Red pepper flakes
  • dash black pepper
  • orange zest
  • 1 tbspn butter
  • dash corriander
  1. Evenly dice chicken breast,season with salt,pepper,and coriander ; cover let sit
  2. Turn frying /sauteing/pan (or wok) on low .add oil ,just enough to coat bottom of pan
  3. In a saucepan : add butter ,when butter melts (not brown): add chinese barbecue sauce ,followed by o.j. & red pepper flakes.
  4. Meanwhile chicken pan should have already  been pre heated ,now ts time to start [placing the chicken pieces] into the pan while raising the pan to medium heat.the chicken should start sizziling – once half-cooked (chicken), turn saucepan off then transfer sauce to chicken pan {everything should be bubbling by now (and sauce should be thicker -not burnt)} fold sauce into chicken cover no more than approx;2 mins and take off hot eye and uncover _any longer time and it may dry .
  5. Serve with asian sticky rice ,light brown rice,or jazmine
  6. place pre-cooked broccoli into sauce pan with rest of  sauce add extra liquid (i.e. chicken broth,or sauce combination as made above Not water that will cause it to be too bland not too much just enough liquid to coat bottom of  pan – cover up pan with top shake it around ,holding top so it doesnt pop or anything take top off after a few seconds.
  7. Or skip broccoli coating step and pair w/the rest of the food
  8. Serve hot on plate with sides -Enjoy ! you will we Just  know it!

Our approx: hour-long scratch recipe comin @ ya soon!