woensdag 10 april 2013
donderdag 4 april 2013
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Free samples make sense. Competition in the world of consumer products is higher than ever. For almost every product available, there are several different brands that produce it. For consumers, this can be both a blessing and a source of frustration. On one hand, there is a wide range of products to choose from, on the other, it can be a lot of work to figure out which brand's product is right for you. For this reason, many consumers would love an easy way to try out different brand's product lines before they invest the money to buy.
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Click on Banner for your free sample
FREE SAMPLES
CLIK ON BANNER FOR YOUR FREE SAMPLES
CLIK ON BANNERS FOR YOUR FREE SAMPLES
maandag 1 april 2013
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Coconut Curry Shrimp
Recipe created by Epicurean Mom
Serves 4
Ingredients:
2 lbs shrimp, peeled and devined
2 tablespoon olive oil
1 small shallot, minced
2 teaspoons fresh ginger, peeled and minced
2 teaspoon fresh garlic, minced finely
1 1/2 can *lite* coconut milk
2 teaspoons red curry paste
1 medium lime, juiced
2 teaspoons honey
Salt and pepper to taste
1 teaspoon parsley, plus more for garnish
1/4 cup green onion, chopped for garnish
Prepared jasmine rice, cooked with coconut milk
Preparation:
Heat olive oil in a medium skillet over medium heat. Add the minced shallot and cook until translucent, about 2-3 minutes. Add the ginger and garlic to the skillet, cooking until fragrant, 1 minute.
Pour in the coconut milk and red curry paste, stirring well. Lower heat to medium-low and bring to a slow boil. Turn heat to low and simmer until slightly thickened, around 7-10 minutes. Add the lime, honey and parsley. Season with salt and pepper. Take off heat.
In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Add the shrimp cooking until pink and firm, about 2 minutes per side.
Scoop rice onto serving plates, spoon shrimp over rice. Garnish with parsley and green onions. Serve!
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Spring Vegetable Risotto with Poached Eggs
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