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Tuesday, February 5, 2013

Coconut Curry Shrimp with Quinoa

Holy shit we had a carb for dinner! And you want to know something spooky and blood curdling? I could have had this dinner without the quinoa. It was nice but, you know, not necessary. I sort of wish I had used zucchini noodles or something. But let me stop bragging and give you the nitty gritty.

Coconut Curry Shrimp with Quinoa
serves two

2 tbsp coconut oil, divided
1 cup almond milk
1 lb jumbo shrimp, 16 - 25 count (doesn't it make you mad that they call them jumbo, when there could still be 25 to a pound?)
Curry powder
1/2 cup quinoa, washed and drained
Dehydrated ginger
Chicken bouillon powder
1 cup chopped red, yellow and/or orange bell pepper
1/2 onion, chopped
1 cup frozen broccoli florets
Garlic powder
1 large lime wedge
1/4 cup cilantro, chopped

So I'm really proud to announce that I sort of made this up. I didn't have coconut milk plus HOLY CALORIES BATMAN, so I took the rest of my almond milk, which is so delicious and high in calcium but quite low in calories, and added coconut milk. Presto! A delicious, sumptuous milk.


Take one tbsp of your coconut milk and melt it in the microwave. I just scooped it out into a ramekin. It won't take long either, since coconut oil will melt in your hands if you're, say, tossing veggies with it. Next, add it to your almond milk and set aside.

Peel and rinse your shrimp and set them out on a paper towel to dry. Season them liberally with curry powder.

Now, cook your quinoa according to package directions AKA one part quinoa, two parts water, boil that shit, then simmer that shit til the liquid's gone. I added my ginger to the quinoa for an extra punch. I also added a dash of no sodium bouillon powder for some flavor.

Next up, heat the remaining tbsp of coconut oil to a large skillet and once it's piping, toss in your shrimp. When they're opaque on both sides, add all of your veggies and some garlic powder. Toss frequently (hey man it's a stir fry, there is a verb in that title, get to work).

Add your almond coconut milk and let the liquid cook down a bit. By the time your shrimp have firmed up a little more, the quinoa should be done. Keep the good stuff in the skillet warm and dish the quinoa into two bowls. Top with the awesomeness, and then top THAT with a squeeze of lime and the cilantro.

Ta-daaaa! I really feel like my cooking horizons have sort of opened up now that I've officially worked with coconut oil for a dinner dish, and not just those half assed parsnip chips I attempted last week. I highly recommend getting coconut oil and keeping it around for dishes such as these. I was inspired, for sure.


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