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3/4-1 # thin spaghetti or angel hair pasta
1 1/2 # Medium shrimp, peeled and deveined
1 tablespoon coconut oil
3 cloves minced garlic
3 tsp. paprika
1 Tablespoon dried parsley
freshly ground black pepper to taste
1/2 cup mayonnaise
1/2 cup Thai sweet chili sauce
2 cloves minced garlic
2 tablespoon lime juice
1/8 tsp. crushed red pepper flakes ( optional)
Mix the sauce ingredients together in a bowl and set aside. ( you can warm this if you wish but it does warm when mixed with the pasta)
In a large pot of salted boiling water cook the pasta and drain well.
Place the uncooked shrimp in a medium sized bowl and add the paprika, 3 cloves garlic and pepper.
Heat the coconut oil on medium high heat add the coated uncooked shrimp. Stir constantly while cooking until pink for approx. 6-8+minutes, depending on the size of the shrimp.
Remove from heat and set aside if pasta not ready. In a large serving bowl, combine the pasta, shrimp and sauce mixture and toss. Garnish with parsley and serve immediately.
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I am recovering from a total Right shoulder replacement, I am so right handed so pretty put a halt to most of my activities! Now at last I am going to PT not in a sling and although slow I feel hope, Pa Lloyd stepped up to the plate big time for which I am very grateful.
I think my favorite berry is raspberries, as luck would have it our next door neighbors have raspberry bushes and have shared some with us. The recipe I am sharing with you today can be doubled to use a 9x13 pan but we like the small size that is a better fit for the two of us!
Raspberry Almond Coffee Cake
1 cup fresh raspberries
3 Tablespoons brown sugar
1 cup all purpose four
1/3 cup sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup sour cream
3 Tablespoons butter. melted
1 tsp. vanilla extract
1/4 cup almonds
1/4 cup confectioners’ sugar
1 1/2 tsp. milk
1/4 tsp. vanilla
In a small bowl, combine raspberries and brown sugar, set aside.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt. In a small bowl whisk the egg, sour cream, butter and vanilla. Stir into the dry ingredients just until moistened. Spoon half of the batter into a greased 8 inch round baking pan. Top with raspberry mixture, spoon the remaining batter over raspberries; then sprinkle with almonds. Bake at 350 degrees for 25-30 minutes or until a tooth pick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine the icing ingredients, drizzle over coffee cake. Serve warm.
Have a great week and stay safe!