This is one of those quick and easy weeknight dishes. Unadorned, but so satisfying. Convenient too, if you, like me, happen to keep a bag of shrimp in the freezer and a can of coconut milk in the pantry. You can cook the whole dish in 30 minutes or less, and that’s starting with frozen shrimp!
This is one of those quick and easy weeknight dishes. Unadorned, but so satisfying. Convenient too, if you, like me, happen to keep a bag of shrimp in the freezer and a can of coconut milk in the pantry. You can cook the whole dish in 30 minutes or less, and that’s starting with frozen shrimp!
This is one of those quick and easy weeknight dishes. Unadorned, but so satisfying. Convenient too, if you, like me, happen to keep a bag of shrimp in the freezer and a can of coconut milk in the pantry. You can cook the whole dish in 30 minutes or less, and that’s starting with frozen shrimp!
This is one of those quick and easy weeknight dishes. Unadorned, but so satisfying. Convenient too, if you, like me, happen to keep a bag of shrimp in the freezer and a can of coconut milk in the pantry. You can cook the whole dish in 30 minutes or less, and that’s starting with frozen shrimp!
I don’t know about you, but I’m ready to switch things up this weekend. How about taking French toast to new savory heights, or adding some spaghetti squash to the classic pasta carbonara? Oh boy. Want that. Of course, if you hope to stick to something a bit more traditional we’ve got a deliciously easy recipe for vanilla cupcakes with lemon buttercream or a three-ingredient green smoothie to shake the winter blues. Either way, happy weekend!