Posted on April 26, 2017 by cookwithkathy
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
- 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.
- Turn the heat off and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and set aside.
- 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.
- 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.
- 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
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Posted on April 21, 2017 by cookwithkathy
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
- 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.
- 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.
- 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.
- Pour on the fish stock and wine and add the peas, saffron and water. Season well and mix.
- Gently stir in the reserved cooked fish with all the juices, followed by the prawns, and then push the mussels into the rice.
- 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.
- Remove from the heat, keep covered and leave to stand for 5 minutes. Discard any mussels that remain closed.
- Garnish the paella with parsley and serve with lemon wedges.
Makes 4 servings.
Source: Best of Spain
Filed under: Fish, Herb, Recipe Clipping, Rice, Seafood, Vegetable, Wine | Comments Off on Spanish-style Rice Dish with Seafood
Posted on April 14, 2017 by cookwithkathy
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
- Combine scallops with curry paste and marinate for 15 minutes.
- 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.
- Check taste. If needed, add extra fish sauce, sugar or chili.
- 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
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Posted on April 5, 2017 by cookwithkathy
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
- 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.
- Put the zucchini on a cutting board. Using a spiralizer, julienne peeler, or mandoline, make zoodles from the zucchini.
- 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.
- In a food processor, process the avocado, basil, lemon juice, and garlic until the mixture is smooth and creamy.
- 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
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Posted on March 31, 2017 by cookwithkathy
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
- 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.
- 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.
- Add the jicama, bell pepper, avocados and lime juice and season with salt and pepper. Toss gently.
- Toast and quarter the pita, drizzle with olive oil, and sprinkle with salt.
- 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
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