The origin of this dish was cooking something different from my normal recipes. Also trying to have my kids eat more veggies. The funny thing is that I don’t eat seafood, but my husband does. It was a meal I wanted to surprise him with after work. I’m always trying different ingredients.
Garlic & Red Chili Shrimp
Ingredients
- 1 pound shrimp peeled and deveined
- 4 garlic cloves minced
- 2 tablespoons olive oil
- 1 tablespoon dried chili flakes
- 1 tablespoon lemon juice
- 1/2 teaspoon chopped cilantro
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Add all garlic & red chili shrimp ingredients in a bowl and mix together. Marinate shrimp for 15-20 minutes.
- Use a cast-iron skillet or grill pan on medium heat. Butter the pan.
- Cook shrimp in batches to assure grill marks and texture. Add 8-10 shrimp at a time. Then move the cooked shrimp onto a serving plate.
- For the rice, use an instant pot or normal rice cooking instructions. 3 cups water per 1 cup rice.
Veggie Curry
Ingredients
- 2 tablespoons olive oil
- 1 1/2 tablespoons yellow curry paste
- 2 minced garlic cloves
- 1/2 teaspoon fish sauce
- 2 teaspoons organic cane sugar
- 8 ounces coconut milk (full fat)
- 1/2 – 1 Cup 9.5 pH Kangen Water (depending on the thickness of sauce)
- 2 cups fresh broccoli
- 1 cup fresh cauliflower
- 1 cup fresh snow peas
- 2 carrots peeled and chopped
- 1 medium yellow onion chopped
Instructions
Clean veggies and rice in 11.5 pH Kangen Water.
- Heat olive oil in sautés pan in medium heat. Add onion, garlic, and all veggies. Cook the veggies for about 3-5 minutes with a little salt and pepper. Then add the yellow curry paste and mix well.
- Add coconut milk, water, fish sauce, and sugar. Mix well all together and cover and cook for 10 minutes.
- Serve the vegetable yellow curry over steamed jasmine rice.
- Add garlic & red chili shrimp on the side.
Anna Spears is one winner from April’s #CookingWithKangen. Like Enagic USA’s Facebook page to learn about future contests and news.
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