Cafe Miranda’s Maine Shrimp and Mussels in Red Thai Curry Coconut Broth

Todd Simcox

Updated 1 year ago

Maine Shrimp and mussels in Red Thai curry coconut brothServing Size: 1 Amount Measure Ingredient — Preparation Method——– ———— ——————————– 1/4 pound Maine Shrimp — head off shell on 1 Tablespoon Red Thai Curry paste 2 teaspoons Oil 1/2 pound Mussels — De-Bearded and rinsed 4 ounces Coconut Milk 2 ounces water 1 each Carrot — Shredded 1 bunch Cilantro — chopped Sesame seeds 1 each Lime — halved Fish Sauce — to tasteIn a sauté pan, heat the oil and add the curry paste. Fry in the oil forabout 30 seconds.Add the Shrimp and toss with the curry and oil for another 30 seconds.Add the mussels and toss, then add the coconut milk and the water, mixeverything really well. Simmer the mixture till all the mussels are open and the shrimp look done.Drizzle fish sauce into the mixture, taste and add more if needed, but youwon’t need much.Pour every thing into a large bowl and top with the carrots, cilantro, andsesame, squeeze the lime over the whole thing and dig in! Per Serving (excluding unknown items): 592 Calories: 41g Fat (60.4% calories from fat): 31g Protein: 30g Carbohydrate: 5g Dietary Fiber: 64mgCholesterol: 698mg Sodium. Exchanges: 0 Grain(Starch): 4 Lean Meat: 1 1/2Vegetable: 1 Fruit: 7 1/2 Fat.


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