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Here’s one of my strategies for dinner in a hurry–tweak a classic dish by loading it up with vegetables and creating a one pot meal. Recently I worked on a shrimp and feta recipe, it started out very much the same as many other recipes, but I added lots of fresh fennel. Basically this shrimp curry recipe started with a simple coconut curry recipe to which I added sugar snap peas, bell peppers and cherry tomatoes. I happened to have some sugar snap peas from Mann’s produce (another great time saver because they are stringless and don’t need any prep), but I could have added broccoli or sweet potatoes or some other study vegetables. Just add rice or noodles and dinner is done!

This recipe comes courtesy of American Shrimp Company, they kindly sent me some more of their fresh wild gulf shrimp. The shrimp are bursting with flavor and can be used in so many dishes. They arrive clean, deveined, peeled, fresh, not frozen, perfect for when you don’t have much time for meal prep since they really don’t need marinating and cook in just minutes. I don’t use all the shrimp at once so some of them go in the freezer to use at a later date.

The benefit of making a one pot meal is that you don’t have to bother cooking multiple side dishes and in this case, the vegetables swim along with the shrimp in a delicious curry sauce. I’m going to continue to experiment with more dishes like this. What classic shrimp dishes would you add vegetables to in order to make it a meal? Shrimp and grits? Scampi? Shrimp gumbo? The possibilities are endless. 

Easy Shrimp Curry
Serves 4
Ingredients
1 Tablespoon coconut oil or vegetable oil
2 garlic cloves, grated
1 teaspoon freshly grated ginger
1/2 sweet onion, sliced
1/2 red bell pepper, sliced
1/2 orange bell pepper, sliced
3/4 pound raw peeled and deveined shrimp
1 Tablespoon curry powder
1 cup sugar snap peas
1/2 cup cherry tomatoes
1 (14-ounce) can coconut milk
1 teaspoon soy sauce
Pinch cayenne pepper, optional
1/4 cup fresh chopped cilantro, optional
Instructions
Heat a large deep skillet or wok over medium high heat and add the coconut oil. Add garlic and ginger and cook for 30 seconds then add the onion and peppers. Stiry fry until the vegetables have slightly softened, about 5 minutes. 
Add the curry powder and  the snap peas and stir for a minute then add the coconut milk and soy sauce. Increase heat and bring the mixture to a boil and cook for 5 minutes. Stir in the shrimp and cook just until they shrimp are cooked through, about 2-3 minutes. Taste for seasoning. You can add more soy sauce or a pinch of cayenne pepper if you like. Serve with rice (or rice noodles) and garnish with cilantro. 
Enjoy! 
Disclaimer: My thanks to The American Shrimp Company and Mann’s for providing me with shrimp and sugar snap peas. I was not compensated monetarily for this or any other post. 

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