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  • FAQ
  • Registration
  • Payment Methods
  • Preparing for Sandbridge
  • Repertoire
  • Music Sharing Policy
  • Schedule
  • Advice for first-timers
  • Sandbridge Common Repertoire Project
  • Sandbridge Relaxed Week
  • Student Reflections
  • Photos
  • What to Bring
  • Travel
  • Lodging
  • FoodSurvey
  • Brief History & Philosophy
  • Facebook
  • Baltimore HD Facebook Jam
  • VIDEO LESSONS
  • Sandbridge Fiddle Retreat
    • The Sandbridge Fiddle Retreat
    • Fiddle tunes taught at Sandbridge
  • Special Events and Traditions
  • Apps, Tech and more
  • Recipes
  • In Memoriam
  • Scholarship
  • Watkins Glen Hammered Dulcimer Retreat
  • Swing
  • Contact
  • Fiddle tunes taught at Sandbridge

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Shrimp in Red Curry Sauce

10/5/2011

1 Comment

 
Recipe provided by Bonnie Nicklaus (The Garden of Eatin')
​

1-2 Tablespoons  Red curry paste
14 ounces Unsweetened coconut milk
8 ounces Clam juice
1 1/4 pounds uncooked shrimp
1/3 cup Cilantro
1 large  Lime, juiced and zested
1 cup Brown rice, uncooked

Prepare rice as directed on package
Peel/devein shrimp if needed; rinse and hold in refrigerator until needed.
Stir red curry paste in large skillet over med high until fragrant. Add coconut milk and clam juice and bring to boil, whisking until paste dissolves. Boil till sauce thickens, about 7 min.
Add shrimp and cook till JUST done, about 3-4 min, or until they turn pink. Add cilantro and lime juice (optional--add zest for extra zip). Season with salt and pepper.
Place approx 1/2 c. scoop of rice in a bowl and serve shrimp sauce over. Sprinkle with additional cilantro for garnish, if desired.

Serves: 4 (Serving Size: 1/2 c. rice  1 c. sauce)
1 Comment
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1/28/2025 10:40:45 pm

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