"You don't have to cook fancy or complicated masterpieces- just good food from fresh ingredients."
- Julia Child

I've been cooking this recipe from Bitchin' Camaro since April and I'm not sick of it yet (it appears neither is Mr. S., since we had it again this week and all of it was happily consumed). Since I've recommended it to several friends now, I figured I should post it. This is great for a night when you're pooped from work and want something simple to throw together. The shrimp are cooked in a flash (you barely have to do any stove time) and it's ooooooh so yummy! Also, it's not very spicy (more on the tangy side, in my opinion) so even kidlets can enjoy it. The original recipe says to serve it up with some baked plantains but we prefer it with rice or some stir-fried fresh veggies.

Basil Lime Shrimp


2-3 tbsp. olive oil

1 lb. large shrimp, peeled, de-veined and tail-off

1 1/2 tsp. Thai red curry paste

1/3 cup vegetable stock

juice of 2 limes

3 tbsp. chopped basil leaves

salt to taste


1. Heat a large skillet over medium heat with the olive oil.

2. Whisk the curry paste, stock and lime juice together in a small bowl and set aside.

3. When the skillet is hot, add the shrimp, stirring constantly to ensure they cook evenly on all sides and don’t stick to the pan. Make sure not to overcook the shrimp or they’ll lose their tenderness. Three to 5 minutes should do it.

4. Once they’re cooked, remove from heat and toss with the curry lime sauce and the basil.

5. Taste and add salt if needed.
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