I have teamed up with One2One Network in getting the word out that Carnation Evaporated Milk is “The Cooking Milk.” With the holidays quickly approaching, I find it important to stock my pantry with ingredients that I will need for making all of my Christmas goodies and one of those ingredients is always Carnation Evaporated Milk, especially for my fudge and pumpkin pie recipes. But what Carnation wants us to realize is that their canned milk can be used in other recipes in place of regular milk. By replacing regular milk with canned milk, you will be adding extra protein and calcium to each and every dish-according to the information on their website.
One2One Network sent me a packet complete with $50, a Holiday Recipe Book, and coupons for two free cans of Carnation Evaporated Milk. I willingly agreed to make one of the recipes provided in the book and create a recipe highlighting the star ingredient- Evaporated Milk.
I must say my Thai Shrimp Bisque will make you weep like a baby. It is that good. The bisque is rich, creamy, and so very different than any soup I am used too. While eating it, I felt millions of miles away in some exotic land, without a care in the world. Nice.
Thai Shrimp Bisque
1 T. olive oil
1 large stalk celery, finely diced
1/2 sweet onion, finely diced
1 t. sugar
2 T. tomato paste
2 t. garlic paste
1 t. ginger paste
1/4 t. cayenne pepper
1/4 cup flour
1- 12 ounce can Carnation Evaporated Milk
1- 14 ounce can light coconut milk
Kosher salt to taste
1 1/2 pounds raw, peeled, deveined, and tail-off med. shrimp
zest and juice of 3 small limes
1 1/2 T. Cognac
1/4 cup ginger ale
chopped salted peanuts
one bunch cilantro, chopped
In a large skillet having a fitted lid, saute over medium heat celery, onion, and sugar in olive oil until the vegetables are soft, about 10 minutes. Add tomato paste, garlic, and ginger and saute 1 minute. Add cayenne and flour, stirring well to coat the vegetables. Briskly whisk in both cans of milk, breaking up any clumps of vegetables. Cover and let simmer for about 7-10 minutes, stirring occasionally until thickened. At this point add Kosher salt to taste. Once the sauce is thickened, add the shrimp, zest and juice from the limes, Cognac, and ginger ale. Stir well, cover and let simmer rapidly for 6 minutes or until shrimp are pink and in a tight curl. Adjust salt. Remove from heat and serve immediately topped with chopped peanuts and cilantro. Serves 6.
Carnation Famous Fudge was my recipe of choice from the Holiday Recipe Guide because I wanted fudge right now without waiting for Christmas! It came together quickly and easily. The trick to making good fudge is cooking it in an iron skillet for even heat distribution. It will come out smooth and creamy every time. I am pretty much a dunce in the candy making department but this fudge came out perfectly for me.
Go stock your pantry with Carnation Evaporated Milk and make that soup, especially that soup!