A little while ago I was asked by the Culinary Arts College at Baltimore International College to test a recipe that was created by one of the BIC’s chefs. I jumped at the chance because I totally believe that with every new recipe I cook, I learn. Just another reason I love to cook. A whole new door has opened up in my kitchen because of this simple recipe. And let me just say it is DELICIOUS!

I haven’t cooked with curry paste too much. It’s just not something that has crossed my mind other than using it in a curry. Lately, I have been stuck in a rut, cooking the same dishes over and over again for my family (roasted chicken, salmon, pasta…) and it has zapped any creativity right out of the kitchen. That’s why you haven’t seen many main dishes here lately. I’m sure you go through the same thing. It happens but when it does I have found that when you try something new all of the creativity and energy will shoot back up and you become the crazy lady in the kitchen again that has to be pulled out by her husband and child kicking and screaming…. or maybe that’s just me.

This Peeking Shrimp is so amazing and flavorful that I have to share the recipe with you. It’s incredibly simple and came together in 20 minutes. The curry gives an amazing flavor background to the shrimp and the fresh vegetables and herbs all combine to make a flavor exploration that will make you go back for seconds. I did not find this to be extremely spicy. It all depends on what type of curry paste you use but if you are worried about the spice for your kids, I would cut down the curry to 1/2 Tablespoon. I also found that this dish could do with half of the oil, using 1/4 cup instead of 1/2 cup. Peeking Shrimp is a beautiful and exciting dish that you and you’re family will love.

Peeking Shrimp

• 4 Cups of Jasmine Rice, cooked
• 1 Pound of Shrimp, peeled
• 4 Bunches of Sweet Basil
• 1 Teaspoon Curry Paste
• 3 Kaffir Lime Leaves
• 1 Red Pepper
• 1 Yellow Pepper
• 1 Pound of String Beans
• ½ Cup of Olive Oil
• 1 Teaspoon of Sugar
• ½ Cup Chicken Stock
• 2 Teaspoons of Fish Sauce

Julienne the Red Pepper and the Yellow Pepper.

Cut the String Beans into 1-inch segments.

In a large skillet or wok, sauté Curry Paste with Olive Oil on medium high heat. This dish cooks fast so stay close by. Add Kaffir Lime Leaves.
I live in a small city in the middle of Texas with only one grocery store chain that does not cary many international items. I was shocked when after my 5 years of living here my store finally heard my request to put curry paste on the shelves. Whoo hoo I was in luck, but unfortunately they did not carry Kaffir lime leaves. No surprise there. Since I did not have time to drive to Austin or Dallas to go to Whole Foods I replaced the Kaffir lime leaves with a light grating of lime zest that I added at the very end.

Next, add the shrimp…

string beans…

fish sauce…

sugar…

and chicken stock. Saute until the shrimp is cooked through, about 5 to 10 minutes. This just depends on how big your skillet is. I used my wok and found that because of all of the vegetables it took the shrimp around 8 minutes to completely cook through. Shrimp cook fast. You will know when they are done when they turn bright orange, the flesh is white, and they slightly curl. Turn off heat.

Chop the basil and add it to the shrimp. The recipe calls for 4 bunches. I find that hard to measure. I used 1 cup chopped.  Stir and serve over a bed of Jasmin Rice.

Seriously… wicked good. You might notice I forgot to add the basil for this shot. I had to add it at the table. Sometimes my Martha Stewart moments elude me.