Hey friends! I need your help today.
Well, not all of you need to help. In fact, only the ones of you who have been to New Orleans. Everyone else can scroll down to the recipe.
SO. For the rest of you, those familiar with the Big Easy, where do you like to eat down there? I am heading to New Orleans for work today, and I am excited to do some serious chowing down!
I need your recommendations, though. I’ve only been to New Orleans once before, when my now-husband and I were on this big, five-week roadtrip around the country. We were only there for a day, and I can’t even remember where we ate…only that we had fried food and drank hurricanes that ended up being not quite as great as I imagined. Oh! And we did go to Cafe du Monde to get beignets, which were unquestionably amazing. I do remember that part.
Anyway, send your recommendations my way! And for the rest of you non-NOLA-afficionados, here’s a quick weeknight dinner I’ve made a bunch of times but never remembered to blog about. It doesn’t really have anything to do with New Orleans, I don’t think, but come on. Not every blog post is perfect.
I’ve got a day job, you know.
COCONUT CURRY SHRIMP (adapted from Prevention RD)
1 tbsp olive oil
1 yellow onion, finely chopped
salt and pepper
1 tbsp (about a 1-inch piece) fresh ginger, minced or grated
2 garlic cloves, minced
2 tsp ground coriander
1/2 tsp turmeric
1 tsp curry powder
1 14.5-oz can no salt-added diced tomatoes, undrained
1 14.5-oz can light coconut milk
1 lb large shrimp, peeled and deveined, with tails removed
juice of 1/2 a lemon
1/2 cup fresh cilantro, chopped
2 cups brown rice, cooked according to package instructions
1. In a medium pot, heat oil over medium heat until hot. Add onion and cook 2-3 minutes. Stir in salt and pepper, ginger, garlic, coriander, turmeric, and curry powder. Continue cooking over medium heat, stirring often, until mixture is very fragrant and onions are soft and translucent, about 5 minutes.
2. Add undrained tomatoes to pot and cook, stirring and scraping up browned bits, for about a minute. Increase heat to medium-high and simmer for 5 minutes, stirring often.
3. Add coconut milk, stirring to combine. Bring mixture to a boil, then add shrimp and lemon juice (I also added a pinch of cayenne pepper here for some heat). Bring mixture to a simmer and cook until the shrimp are pink and cooked through, about 2-4 minutes. Stir in cilantro. Serve over hot, cooked rice.
Simple, quick-cooking, and flavorful.