Thai Shrimp Stew

This is a fantastic dish! It looks so gourmet and it is SO EASY to make!! It will impress your friends and family! Perfect for a Date Night or a Dinner Party!
Thanks to my girlfriend Katie who makes a very similar dish with a few differences in spices.
1 1/2 lb large shrimp in shell (21 to 25 per lb), peeled and deveined
1/4 teaspoon black pepper
1 1/2 teaspoons salt
3 garlic cloves, minced
1/4 cup fresh lemon juice
1 (14- to 15-oz) can petite diced tomatoes including juice
1 medium onion, finely chopped
1 sweet bell pepper, finely chopped
1 1/2 tablespoons olive oil
2 teaspoons curry
5 tablespoons coarsely chopped fresh cilantro
1 can  lite coconut milk (shake well)
Serve with cooked white rice
Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add curry, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 15 minutes. (you want to do this here so that the shrimp doesn’t “cook” in the lemon juice) Add tomatoes and simmer briskly, stirring, until mixture is very thick, about 15 minutes.Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.Serve over rice.When I plate this, I usually take a 1/4 or a 1/2 measuring cup, scoop rice into, place it in the center of the plate, and then put it the stew around it.

Pepper Jelly Pork

I made a ton of Pepper Jelly this past summer and I have been trying to think of things to do with it other than just one of the most simple and yummy cream cheese and pepper jelly with butter crackers. I found some great looking pork chops on sale and my mind starting churning. Here is what I came up with.
4 pork chops

s & p to taste
1 T olive oil
2 T butter
1 T flour
1/3 c white wine
1 c chicken broth
1/2 c pepper jelly
Season chops with s&p. Add olive oil to grill pan and cook apx 10 mins flip and cook additional 8 mins. Remove chops and add butter & flour to pan cook 2 mins add wine then broth then jelly cook 2-5 mins, add chops back to pan and allow sauce to coat chops. Enjoy!
For more great recipes go HERE!!