Shrimp with Quinoa, Edamame and Ginger

Ingredients

2 cups cooked whole shrimp
1 cup quinoa
2 cups water
2 Tbsp vegetable oil
2 Tbsp water
2 cups broccoli florets
1 cup chopped red bell pepper (about 1 pepper)
1/2 tsp minced fresh garlic
1/2 tsp ground ginger (or 1 tsp grated fresh ginger)
1 cup cooked black beans
1 cup edamame beans, shelled and steamed
3 Tbsp soy sauce or gluten-free tamari

Method

  1. Bring the quinoa and the 2 cups of water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes.
  2. Turn the heat off and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and set aside.
  3. Heat a large wok or saucepan on medium heat. Add the oil, the 2 Tbsp of water and the broccoli. Cover and cook the mixture for 4 minutes.
  4. Add the red pepper, garlic and ginger, replace the cover and cook for an additional 3 minutes, until the broccoli and peppers are tender yet crisp.
  5. Add the shrimp, black beans, edamame and soy sauce. Stir in the quinoa and continue to heat until it is heated throughout. Serve immediately.

Makes 4 to 6 servings.

Source: Quinoa 360

Spanish-style Rice Dish with Seafood

Ingredients

4 tbsp olive oil
8 oz monkfish or cod, skinned and cut into chunks
3 prepared baby squid, body cut into rings and tentacles chopped
1 red mullet, filleted, skinned and cut into chunks (optional)
1 onion, chopped
3 garlic cloves, finely chopped
1 red pepper, seeded and sliced
4 tomatoes, peeled and chopped
1-1/4 cups Valencia rice
scant 2 cups fish stock
2/3 cup white wine
3/4 cup frozen peas
4-5 saffron strands soaked in 2 tbsp hot water
4 oz cooked peeled prawns
8 fresh mussels in shells, debearded and scrubbed
salt and freshly ground black pepper
l tbsp chopped fresh parsley, to garnish
lemon wedges, to serve

Method

  1. Heat 2 tbsp of the olive oil in a large frying pan and add the monkfish or cod, squid and red mullet, if using. Stir-fry for 2 minutes, then transfer the fish with all the juices to a bowl and reserve.
  2. Heat the remaining 2 tbsp of oil in a saute pan and add the onion, garlic and pepper. Fry, stirring frequently, for 6-7 minutes, until the onion and pepper have softened.
  3. Stir in the tomatoes and fry for 2 minutes, then add the rice, stirring to coat the grains with oil, and cook for 2-3 minutes.
  4. Pour on the fish stock and wine and add the peas, saffron and water. Season well and mix.
  5. Gently stir in the reserved cooked fish with all the juices, followed by the prawns, and then push the mussels into the rice.
  6. Cover and cook, stirring occasionally, over a low heat for about 30 minutes, or until the stock has been absorbed but the mixture is still moist.
  7. Remove from the heat, keep covered and leave to stand for 5 minutes. Discard any mussels that remain closed.
  8. Garnish the paella with parsley and serve with lemon wedges.

Makes 4 servings.

Source: Best of Spain

Thai-style Stir-fried Hot and Spicy Scallops

Ingredients

250 g (8 oz) fresh scallops
4 tablespoons red curry paste
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
2 fresh red chilies, finely sliced
2 tablespoons fish sauce
1 tablespoon sugar
1 cup fresh basil leaves, divided

Method

  1. Combine scallops with curry paste and marinate for 15 minutes.
  2. In a wok or large fry-pan, heat vegetable oil. Stir-fry garlic until golden. Add marinated scallops, curry paste and chilies. Stir-fry for 2 minutes. Add fish sauce and sugar. Stir and cook another minute.
  3. Check taste. If needed, add extra fish sauce, sugar or chili.
  4. When scallops are cooked and tender, mix in most of the basil leaves. Remove from heat. Garnish with remaining basil leaves. Serve with rice.

Source: Thai Cooking Class

Zucchini Noodles (Zoodles) with Shrimp and Dairy-free Alfredo Sauce

Ingredients

4 Tbsp olive oil (extra virgin preferred, divided use)
15-20 peeled, raw, medium shrimp (rinsed, patted dry)
2 to 3 medium to large unpeeled zucchini, ends trimmed
1 medium avocado (peeled, pitted, cut)
1/4 cup fresh basil
2 Tbsp fresh lemon juice
2 medium garlic cloves

Method

  1. In a large skillet, heat 2 tablespoons oil over medium heat, swirling to coat the bottom. Cook the shrimp for about 4 minutes, or until pink on the outside, stirring occasionally. Remove from the heat. Transfer the shrimp to a large bowl. Cover to keep warm. Wipe the skillet with paper towels.
  2. Put the zucchini on a cutting board. Using a spiralizer, julienne peeler, or mandoline, make zoodles from the zucchini.
  3. In the same skillet, still over medium heat, heat the remaining 2 tablespoons oil, swirling to coat the bottom. Put the zoodles in the skillet.
  4. In a food processor, process the avocado, basil, lemon juice, and garlic until the mixture is smooth and creamy.
  5. Stir the sauce into the zoodles. Cook for about 3 to 4 minutes, or until the zoodles are tender and the sauce is heated through, stirring occasionally. Stir in the shrimp. Cook for 1 minute.

Makes 4 servings.

Source: American Heart Association

Sautéed Spicy Shrimp Combined with Avocado, Bell Peppers and Jicama

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 small red onion, minced
1 jalapeno, minced
Kosher salt and freshly ground black pepper
1 pound small (50 to 60 count) shrimp
1 small jicama, cut into 1/4-inch dice
1 medium red bell pepper, cut into 1/4-inch dice
2 avocados, cut into 1/2-inch dice
juice of 2 limes
4 pieces whole-wheat pita bread
leaves from 1 head lettuce
1 tablespoon thinly sliced chives

Method

  1. 1. Heat a medium saute pan over medium heat. Add the 2 tablespoons oil and swirl to coat the bottom. When the oil is hot, add the onion and jalapeno and saute, stirring, until the onions have softened, about 1 minute.
  2. Season with salt and pepper. Add the shrimp and saute until just cooked through, about 4 minutes. Adjust the seasoning and transfer everything to a medium bowl.
  3. Add the jicama, bell pepper, avocados and lime juice and season with salt and pepper. Toss gently.
  4. Toast and quarter the pita, drizzle with olive oil, and sprinkle with salt.
  5. Divide the lettuce leaves among four individual plates. Top with the shrimp mixture. Arrange the pita around the salad, garnish the salad with chives, and serve.

Makes 4 servings.

Source: Simply Ming One-pot Meals