Author: Thomas

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Shrimp Curry w/ Snap Peas & Water Chestnuts

Shrimp Curry w/ Snap Peas & Water Chestnuts

It’s January, which means it’s time for resolutions! For me, it is trying to be healthier and lose a few pounds. A few years back Leigh and I we planning a trip to Hawaii and I wanted to slim down from the holidays. The Daniel Plan was a pretty popular book at the time and this recipe for Shrimp Curry w/ Snap Peas & Water Chestnuts was one of the regular dishes we enjoyed through the winter months. I know, you haven’t seen any posts from me that one would consider healthy, but this one is and it’s very tasty with a nice kick from the curry. Still, it’s not over the top and is pretty low in calories. Also, preparing this dish is easy and straight forward. So, let’s get started and I hope you enjoy.

  • Ingredients
  • Ready to Start Cooking!

Ingredients

  • 2 Tbsp. coconut oil
  • 2 Tbsp. curry powder
  • 2 Pounds shrimp (medium sized), peeled and deveined
  • 1 Pound sugar snap peas, trimmed
  • 1/2 Cup water chestnuts
  • 1 Cup unsweetened coconut milk
  • Juice of 2 limes
  • Sea salt, dash/pinch
  • 2 tsp. cornstarch

Preparation

  • In a large skillet or wok heat coconut oil over medium heat.
  • Add curry powder and cook until fragrant, about 1 minute.
  • Add shrimp and sugar snap peas and cook about 2 minutes.
  • Add water chestnuts, coconut milk, lime juice and salt.
  • Whisk in cornstarch until fully dissolved and sauce thickens slightly, about 5 minutes.
  • Curry in Coconut Oil
  • Shrimp & Snap Peas
  • Shrimp & Snap Peas Tossed
  • All ingredients – Simmering

This dish can be served over cooked brown rice or quinoa, but we usually just eat it by itself. Got to watch those extra calories….without rice or quinoa it is about 350 calories per serving.

  • Ready for the Bowl
  • Shrimp Curry with Snap Peas & Water Chestnuts

I hope that you enjoy this healthy and tasty dish!

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Alsatian Bacon & Onion Tarte Flambée

Tarte Flambée is an Alsatian dish, specialty of the Alsace region in France. It is the French version of pizza, and can be served as an appetizer, main dish or even for breakfast. We discovered this tasty dish while eating at the French restaurant Patisserie Amie in Traverse City, MI. We heard about this restaurant and tried it for breakfast while vacationing. If you go, and we highly suggest you do, expect to wait at least 30-45 minutes to be seated. It is definitely worth the wait. I ordered the Tarte Flambée with a sunny-side-up egg and it was so delicious that I have had it every time we go to this restaurant. So, I said to Leigh ‘I can make that.’ I did not have access to Patisserie Amie’s recipe so I set out to recreate this dish at home.


Tarte Flambée

  • Patisserie Amie – Traverse City, MI

  • Tarte Flambée w/ Two Eggs
  • Patisserie Amie – Traverse City, MI

Ingredients

  • 1⁄2 cup crème fraîche
  • 1 cup fromage blanc or cream cheese at room temperature
  • 1⁄8 tsp. nutmeg, freshly grated
  • 1 tsp. kosher salt, plus more to taste
  • Freshly ground white pepper, to taste
  • 8 strips smoked bacon, finely chopped
  • 1 medium white onion, thinly sliced
  • 2 cups flour, plus more for dusting
  • 1 tsp. baking powder
  • 3/4 tsp. salt
  • 2/3 cup of lukewarm water
  • 1-1/2 tsp. instant yeast
  • 3 tbsp. olive oil
  • 2-4 Eggs, if serving for breakfast

Tarte Flambée Ingredients

Intructions

  • Heat an oven to 500° with a pizza stone positioned on center rack.
  • Mix crème fraîche, fromage blanc, nutmeg, and salt and white pepper in a bowl. Set aside.
  • Whisk yeast and lukewarm water together in a medium bowl until yeast dissolves.
  • Whisk flour, baking powder, and 1 tsp. salt in a bowl; make a well in the center.
  • Whisk oil into the yeast and water and pour into well. Using a fork, stir until a loose dough forms.
  • Turn out onto lightly floured surface; knead dough for 1 minute.
  • Divide dough into 3 pieces. Working with 1 piece of dough at a time, roll into a 12″ circle, and place on a parchment paper—lined baking sheet.
  • Spread 1⁄2 cup cheese mixture over circle, leaving a 1⁄2” border around edge.
  • Sprinkle with a little of the bacon and onions.
  • Transfer dough (on parchment paper) to pizza stone.
  • Bake until lightly browned and crispy, 8–10 minutes. Repeat.
  • Note: This can also be prepared by dividing dough into 9 pieces to make it as individual appetizers.
  • Tarte Dough with Cheese Sauce
  • Tarte Topped with Onions & Bacon
  • Baking on the Pizza Stone
  • Finished, Hot Out of The Oven!


Tarte Flambée is best right out of the oven, buy can easily be reheated later or next morning for breakfast. I hope that you enjoy, Bon Appétit!