Featured Cookbook

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1. Spinach Artichoke Risotto

2. Shrimp Curry with Snow Peas

3. Sicilian Chickpea Spread

Book Description

With an emphasis on healthful natural foods, Moosewood Restaurant has operated successfully for more than thirty years and has been acclaimed as a driving force in the world of creative vegetarian cuisine. Now the Moosewood Collective goes back to basics with Moosewood Restaurant Simple Suppers to deliver fresh, imaginative, and quickly prepared dishes for the weeknight table that are also delicious and reliable.

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Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table

Authors: Moosewood Collective

Date: October 2005

ISBN: 0609609122

Publisher: Clarkson Potter

Hardcover

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Serves 4

• 1 tablespoon vegetable oil

• 1 large onion, thinly sliced (about 2 cups)

• 1 pound large shrimp, peeled and deveined

• 2 tablespoons curry powder

• 5 ounces snow peas, halved diagonally (about 2 cups)

• 3 to 4 Roma tomatoes, chopped (about 2 cups)

• 1 (14 ounce) can coconut milk

• 1/2 teaspoon salt

• 1/2 teaspoon lemon or lime juice

• 1/4 cup chopped cilantro, basil or Thai basil

• Freshly ground black pepper

1. In a saucepan over medium-high heat, heat the oil. Add the onions and cook for about 5 minutes, or until softened.

2. Add the shrimp and curry powder and cook for 1 to 2 minutes, constantly stirring.

3. Add the snow peas and tomatoes and cook for about 2 minutes, still stirring constantly.

4. When the shrimp are mostly pink, add the coconut milk, salt and lemon or lime juice and cook just until heated through.

5. Add the cilantro or basil and adjust seasonings, adding pepper to taste. Serve hot.

More From This Book:

1. Spinach Artichoke Risotto

2. Shrimp Curry with Snow Peas

3. Sicilian Chickpea Spread

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