Recipes

Ingredients

1 3/4 cups water 1 cup uncooked jasmine rice 2 teaspoons butter 1/4 teaspoon kosher salt Cooking spray 1 1/4 pounds large shrimp, peeled and deveined 1 (14-ounce) can light coconut milk 1 tablespoon red curry paste 1 1/2 tablespoons fish sauce 4 teaspoons dark brown sugar 1 red bell pepper, seeded and thinly sliced 2 teaspoons fresh lime juice

Directions

Step 1 Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Fluff with a fork.

Step 2 Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon. Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly.

Step 3 Stir in remaining coconut milk, fish sauce, and sugar. Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently. Add bell pepper; toss to coat. Increase heat to medium-high; cook 5 minutes or until crisp-tender. Add shrimp; cook 1 minute or until thoroughly heated. Remove from heat; stir in lime juice. Spoon 1 cup rice onto each of 4 plates; top each serving with 1 cup shrimp mixture.

Ingredients

1/2 cup milk 1/2 cup water 3 tablespoons butter, melted 3/4 cup all-purpose flour 1/2 teaspoon salt 225g cream cheese, softened 1 1/4 cups sifted confectioners’ sugar 1 tablespoon lemon juice 1 teaspoon lemon zest 1/2 teaspoon vanilla extract 1 cup heavy cream, whipped 4 cups sliced strawberries Add all ingredients to list

Directions

Step 1 Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.

Step 2 Blend the cream cheese, confectioners’ sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.

Step 3 Heat a lightly oiled griddle or nonstick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.

Step 4 To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.