SPICY CARROT GINGER COCONUT SOUP WITH COCONUT SHRIMP

QUARANTINE COOKING! A LITTLE OVER 2 WEEKS SINCE I'VE BEEN TO THE STORE!

When I really started getting down and dirty in the kitchen around the age of 30 I was vegan.  Then wild caught salmon popped my cherry last year.  I've only cooked shrimp a handful of times, and it has to be one of the easiest proteins to cook right! 

I didn't think I was going to be cooking that much during this time since I wouldn't be making trips to the store.  It's not that I can't go to the store, I just want to limit my chances of contact as much as possible.  Plus I'm kinda diggin' pretending I'm on Chopped!  Having the challege forces me to be more creative, which I love because my mind is strengthening!

"Having less breeds creativity"-me :)

I still like to limit my consumption of shellfish, but I do love shrimp and given that it's one of the few proteins I have on hand now and it's so easy to cook, it might be appearing more on my plate these next few weeks.  It's so good broiled! 

COOKING SHRIMP IS SO EASY!

1. Cooks in a New York Minute!

2. It curls up when it's done!

3. Even if it's under cooked a bit, eating it raw is still tasty!

Having the shrimp covered with coconut actually helped because I was forced to take it out once the coconut started burning which was a fast 5 minutes apx and the shrimp cooked perfectly!  

If some pieces of the coconut burn it's no worries.  Still so good and I think it adds to the dish's sexiness! 

This may have been one of my favorite dishes I have designed yet! 

This dish received a lot of excitement on social media, so if any of you guys try I would love to hear in the comments below! Full recipe can be found by clicking here or scrolling down! 

Are you finding yourself being more creative in the kitchen during this quarantine time?  Has it encouraged you to try new things you wouldn't have before? 

Stay safe and b.well,

Lyndsay

 

 

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