Thai Coconut Curry Shrimp

I love Thai food, almost as much as I love Indian food (Indian will always be my first love). When I came across this recipe for Thai Coconut Curry Shrimp, my heart fluttered a little. This may sound silly, but most of the time when I fall in love with a dish, I automatically assume that there is some complicated science behind it. Not so. This dish came together so easily and took less than 30mins! Cooking the brown rice was the longest part. I do have one qualm though, I will NEVER peel and devein shrimp ever again! Get it? Got it? Good. Most seafood counters have this awesome service where they peel and devein shrimp for you. Why did I not use it you ask? I thought that I should learn how to do it on my own. I will never make that mistake again. I followed these instructions on how to properly cook brown rice. Fact: Brown rice is harder to cook than white rice. I don’t care what you say.



Scallops, Pasta, Pesto, Oh My!

Last night I learned one thing, when it comes to cooking scallops I have no idea what the eff I’m doing. Let me back track, it all started with an issue of Clean Eating magazine (April/May 2011 pg 30), where I saw a recipe for Seared Scallops over Pea Pesto Linguine. I figured cooking scallops couldn’t be much different from cooking chicken (mistake number 1). Despite the step by step guide on the VERY next page explaining exactly how to cook said scallops I did my own thing (mistake number 2). After cooking my scallops until the texture was similar to rubber erasers, I read that that you are suppose to cook scallops for 1-2 minutes on each side. So I learned a few things last night:

*Butter will, in fact, burn the HELL out of you.

*Pea pesto is delicious and I will soon make a jar to keep on hand at all times.

*You should NOT put oil in your pasta water in attempt to prevent the pasta from sticking to the pot. You’ll just end up with oily pasta and the sauce will not stick to the noodles. With that said, a quick stir once or twice and large pot (probably larger than you think you need) will prevent the noodles from sticking to both the pot and clumping together.

*1/4cp of fresh lemon juice in this recipe is plenty, unless you prefer your pesto super lemony.

Note: I subbed butter for olive oil and broccoli for asparagus.

I am now determined to learn the science behind cooking perfect scallops.