|I packed the rice into custard cups and inverted it into the empty bowl then spooned the mixture around it.|
I love cooking magazines. So much so that I tend to subscribe to a lot of them. Fortunately I also tend to get some great deals. Fortunately for those who know me, I share. Almost every magazine that I receive gets passed onto someone else, as I just don't have the space to keep them all, as much as I'd like to. You'd be surprised how grabby some people can get! Tonight's dinner came from the current issue of Taste of Home magazine (slated to go to my mom upon the completion of this blog post). I happened to open the issue to this page and knew immediately this was going to be dinner. It's a simple recipe, serves two, and features the shrimp I've long been craving. I did all of my chopping early in the day, so it went together in a flash, and it was delicious!
|You'll have leftover coconut milk. I used mine to make coconut rice to serve as a base for tomorrow's Rogan Josh.|
Have a great weekend!
This post is linked to: