If you follow my instagram stories, you are aware that yesterday I was a complete waste of space. I mean, I took care of my baby, but the struggle was real. I am getting nauseous just thinking about it. Ugh. I loathe hangovers with every ounce of my being, and I loathe them even more now as a mom. My neighbor and good mom friend and I decided to have a “day”. We hung out at the pool and drank skinny margaritas, chatted about everything under the sun and had such a great time. Our pool day was followed by a night out where we had a delicious dinner with more cocktails. This is when we should’ve called it and gone home. Nope, not us. We were having a blast and did not want the evening to stop or the drinks for that matter. We stumbled over to our fave local bar spot, “Third & Third” (If you live locally you need to go- this place is a hidden gem). There was live music, great conversation, and the best tequila cocktails that kept on flowing. Even though we were home by midnight, the damage was already done. It was rough…
I woke up Sunday feeling like absolute dog poop. My husband left at the crack of dawn to go golfing too, so there was no getting out of an early wake up. I was back to being a mom at 7am. Luckily I have the cutest baby ever so this made my nausea a tad better. Being hungover sucked royally, but I have 0 regrets. It is so refreshing to get out of the house, get dressed up and let your hair down. This is one of the things I miss the most about my college years; not the “going out” per say but the companionship and quality time you get with your girlfriends that I now realize I took for granted. It is good for the soul!
Another great thing for your soul is this Coconut Curry Shrimp dish that only takes 30 minutes to make! Say whaaatt?? The ingredients and instructions are super simple. Unless you despise curry, you will love this dish. Promise. So make your Monday a “meatless Monday” and whip up this tasty meal!
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This dish only takes about 30 minutes to make and it tastes like it takes way more time! It is simple, easy and yummy. Enjoy!
- 1.5 pounds shrimp, uncooked
- 1 tbsp ghee butter/butter
- 1 can (13oz) canned, full fat coconut milk
- 4 shallots, sliced
- 2 cloves of garlic, chopped
- 1 tsp curry powder
- 1 tsp powdered ginger
- 1 tsp red chili curry paste (if you dont have this on hand, just double the curry powder)
- 1 juice of 1 lime
- fresh cilantro
- Cauliflower Rice, already prepared (i used about 2 packets from trader joes)
In a med-large saucepan, set heat to med/high and add the cooking fat. Once pan is hot, add the shallots cooking for about 5 minutes, until translucent.
Lower heat and stir in the chopped garlic. Cook for 1 minute, until fragrant.
Now add in the juice of one lime, coconut milk, and salt & pepper. Simmer for 10 minutes on low heat until the sauce reduces and thickens a little.
Add in the shrimp. Cook 10 minutes, stirring frequently.
Have your cauliflower rice cooked and ready. Then add in the shrimp curry and stir to combine. Garnish with fresh cilantro and more lime juice if preferred!