Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: January 31, 1998
Shrimp Curry
Serves 4
1 lb shrimp ( 16-20 count)
6 Tbs butter
1 small onion, finely chopped
1 Tbs curry powder
2 Tbs sugar
2 cups heavy cream
1 cup coconut milk
2 cups blanched vegetables
(celery, carrots and peas)
salt and pepper to taste
1 Tbs thickening agent
(cornstarch and water)
Peel and devein shrimp. In a heavy
skillet melt 2 Tbs of the butter and
saute onion and curry powder until
onion is translucent. Add shrimp, and
sugar; saute 2 to 3 minutes. Remove
shrimp from pan and set aside. Melt
the remaining 4 Tbs of butter slowly.
Add heavy cream and coconut milk,
stirring constantly, until mixture is
smooth. Stir in shrimp and blanched
vegetables. Season to taste with salt
and pepper.
Carrots and Cranberries
2 apples grated
1 cup fresh cranberries
4 cups fresh grated carrots
4 Tbs brown sugar
1/2 cup apple cider
1/4 cup butter
Preheat oven to 350 deg F. Wash the
cranberries. Grate the apple and mix
the apple and cranberries with brown
sugar and apple cider. Place the
ingredients in a buttered casserole
and dot with butter. Cover and bake
for 40 minutes. Stir once during baking.
BLACK EYED PEA SALAD
1 1/2 cups dried black eyed peas
1/4 cup rice vinegar
1/3 cup light olive oil
1/2 cup fresh cilantro, minced
1/2 cup red onion, minced
salt and pepper, to taste
1 red bell pepper, minced
2 cloves fresh garlic, minced
1/4 cup green onion
2 fresh limes (juiced)
Bring the peas to a boil in a large pot with
ample unsalted water. Reduce heat to simmer
and cook until tender, around 45 minutes
to 1 hour. Drain the beans and mix them with
the rice vinegar, olive oil, cilantro and onion.
Season to taste with salt and pepper.
Quickly stir fry the garlic and pepper for
about 30 seconds. Add to the beans and toss
gently. Serve at room temperature.
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