SITS Spring Fling & Tempt My Tummy Tuesdays.

The SITS Spring Fling is today! 

For those of you living under a rock who don't know by now, that stands for The Secret's In the Sauce, a blogging community dedicated to supporting one another in the way of comment love. Today, SITS is hosting a major giveaway carnival where there will be prizes every hour. Everyone in the SITStahood is also hosting a giveaway on their site. Visit HERE to see details.

{For my giveaway, I thought it would be appropriate to give away some cookbooks. While a couple hold a special place in my heart, I am willing to part with them for a fun cause. For one entry, just tell me what your favorite dish is (not something from my blog). For two entries, put me on your blogroll.

The winner will be randomly selected & I WILL CONTACT YOU Thursday! I will also make a variation of the dish you mentioned & link to you when I do. Giveaway closes 11:59 PM EST. } 

The Cowboy's Cookbook - I had to have it, how else could I know how to make Son of a Bitch Stew & Texas Longhorn Chili.

On to more love............

~ ~ ~ ~ ~

RED CURRY SHRIMP

I am just loving Thai more than ever lately & when the urge hits, there's nothing I can do but give in. This dish was so easy to throw together & so delicious. Even if you don't like yellow curry, you may find you love red curry. Such different flavors. I like it spicy so I added in a bit more red curry paste to my coconut milk. 

1 (14 oz.) can lite coconut milk, divided 
1 1⁄2 tblsp red curry paste
1 tblsp brown sugar
2 kaffir lime leaves, minced (optional)
1 lb. large shrimp, shelled & deveined
2 tblsp fish sauce (or soy sauce) 
1⁄4 cup basil, chopped (I used dried)
Jasmine Rice

In a wok or heavy skillet heat half a can of the coconut milk. Stir in red curry paste & cook until well blended. Add the remaining coconut milk, brown sugar & kaffir lime leaves & bring to a boil. Reduce heat & simmer for 5 minutes. Add shrimp & cook until shrimp are orange-pink in color, about 1-2 minutes. Stir in fish sauce & chopped basil. Serve with Jasmine rice. Makes 4 to 6 servings.

{My Thoughts}

I did not use fresh basil for this which is just fine. Remember when substituting dried in place of fresh, to use 1/3 of the recipe amount for fresh. Also, I did not use kaffir lime leaves. If you have an aversion to fish sauce you can use soy sauce instead.  But I promise, you can't tell it's in there, it just contributes to the overall flavor.

{Click Here to Print Recipe}

For More Tempt My Tummy Tuesdays, please visit Lisa at Blessed with Grace.