Margi’s Shrimp in a Green Curry Cream Sauce with Steamed Artichokes

Shrimp in a Green Curry Cream Sauce with Steamed Artichokes

Contributed by Margi Kyle, The Designing Doctor, LLC
Director of Non-Profits LKNConnect.com,
Founder of Little Smiles NC, and
Major Chief Cook in our House!

 

Serves 4

Making this recipe takes only about 20 minutes and can either be served as a main meal or as an appetizer on a toasted English muffin or baguette.

Ingredients:

Fresh Artichokes Cut the stems off and trim the top leaves.

1 Lemon

1/4 Cup Water

Jar of Whole Foods Sesame Ginger Dressing You can find this in the refrigerator section at Whole Foods.  You can substitute a nice Chipotle sauce for dipping the artichokes in.

2 Tablespoons Olive Oil

Crazy Jane Mixed-Up Salt and Pepper to taste

1 Tablespoon Tomato Paste

4 Dorot Frozen Garlic Pellets

4 Dorot Frozen Ginger Pellets. I use garlic and ginger in everything because I know how good garlic and ginger are for us.

1 Tablespoon Chives

2 Tablespoons Thai Green Curry

1 Can Coconut milk If you use the light coconut milk, it will need to be thickened with almond flour or corn starch.

¼ Cup Heavy Cream

2 Teaspoons of Fish Sauce

Lemon Juice

Old Bay Seasoning to taste

1 Pound of Shrimp, peeled, deveined, and the tails off.  If you have to peel, devein, and remove the tails, add another 15 minutes to the total presentation time.  I will never do it again.  Buy the shrimp that has been peeled, deveined, tails off, and ready to cook.

1 Package of Thai Noodles or any pasta you prefer

Lime Wedges and Fresh Cilantro leaves for garnish

*You will need a large pot with a vegetable steamer to cook the artichokes.

Instructions:

Cook the artichokes:

• In a large pot, put a lemon in 1/4 cup of water, and place the steamer in the pot. Place the artichokes in the steamer.  The water should not go over the steamer. 
• Turn the burner to high. Bring to a boil, let it boil for 5 minutes, and then turn down to medium heat.  Cook for about an hour or until a leaf or the artichoke comes off easily.

Cook the shrimp:

• In a separate large pot, fill 3/4 of the pot with water and add some lemon juice and Old Bay seasoning.
• Cook the shrimp according to the directions (usually 2-4 minutes–or until they turn pink). Remove the shrimp when cooked.

Cook the noodles:

• After the shrimp is removed, use the same pot to cook the noodles. I love the Thai noodles because they cook in 2-4 minutes.  Drain and sprinkle with olive oil.

Prepare the sauce:

• In a skillet on medium heat, add the olive oil, tomato paste, curry, garlic, and ginger. Cook about 2 minutes.
• Add the coconut milk, fish sauce, and chives. Let it cook for another 10 minutes.  You want it to reduce and thicken.

Create the final dish:

• At the end, add the shrimp to the sauce in the skillet and cook for about 2 minutes. Add the cream. Taste to see if it needs more salt or fish sauce.
• Serve the shrimp in the sauce over the noodles. Place an artichoke on each plate with lime and cilantro for garnish.
• Put the sesame ginger dressing or chipotle sauce in a small dipping bowl for dipping the artichoke leaves.
• Get another bowl for the artichoke leaves.

If serving as an appetizer:

Serve in one large serving dish and put bread around it for dipping. Provide lime and cilantro for garnish.

This dish is delicious as a meal or as an appetizer. ENJOY!

Preparation and photos by Margi Kyle

Printed version of this recipe

Margi’s Shrimp in a Green Curry Cream Sauce with Steamed Artichokes

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