Vidalia Chop Wizard – Easy Recipe Video
Have you cut yourself one too many times while preparing dinner? Do you just plain suck at chopping your produce? I got to try out the As Seen on T.V. Product: The Vidalia Chop Wizard, and it made my life way easier.
Of course, I was suddenly inspired to start chopping everything, so I put together a delicious Shrimp Curry Soup recipe with tons of tasty veggies and spices! Prepping my soup ingredients went faster than normal with the Vidalia Chop Wizard because it was able to slice through my ingredients in one go. Instead of crying over an onion, I got all of my chopped pieces with just a couple presses through my new favorite kitchen tool.
The Vidalia Chop Wizard also came with in insert for dicing smaller ingredients, and it even included a nifty little comb tool to make sure I got every piece of produce for my soup.
If you want to start tasting summer right now, I highly suggest you take a stab at this Shrimp Curry Soup! Follow the recipe below, or watch the video above.
Shrimp Curry Soup
Serves about 4 people
- 2 TB butter
- 8-10 large peeled shrimp
- 1/2 c. yellow onion, chopped
- 1 clove fresh garlic, minced
- 1/2 tsp crushed red pepper
- 1 tsp turmeric
- 1 tsp paprika
- 8 c. chicken broth
- 1 5.6-oz. can condensed coconut milk
- 1/2 c. red bell pepper, chopped
- 1/2 c. bamboo shoots, chopped
- 1 c. baby portabella mushrooms, chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 bay leaf
- 1/4 c. canned bean sprouts
- 1/4 c. fresh cilantro, chopped
- 3 leaves fresh basil, chiffonade
- Melt butter in a large pot over medium heat.
- Place in the shrimp. Cook on both sides until they’re lightly browned.
- Transfer the shrimp to a safe place, and leave any liquid in the pot.
- Cook the chopped onions in the pot until they are soft and lightly browned.
- Stir in garlic, red pepper, turmeric, and paprika.
- Pour in 1 cup of the chicken broth and the entire can of condensed coconut milk. Let it come to a simmer.
- Pour the remaining chicken broth into the pot. Bring it to a boil, then reduce the heat to a simmer.
- Add the bell pepper, bamboo shoots, mushrooms, salt, pepper, and bay leaf to the pot. Stir these ingredients together.
- Add in the bean sprouts, cilantro and fresh basil.
- Return the cooked shrimp to the pot. Stir and cook for an additional five minutes to heat all of the ingredients through.
Serve your shrimp curry soup with a tropical drink, and enjoy it while overlooking a beach (literal or metaphorical)!