Coconut Curry Shrimp with Quinoa

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This dish was absolutely delicious, and healthy to boot. With a little citrus kick from that lime, and a little bit of heat from the optional red pepper flakes it was the perfect meal for a family trying to fight off colds all around!

This meal comes from The Scramble, and I have to say that the unexpected twist of pureeing the tomato base was equal parts wonderful (when finished) and time consuming (read: a lot of in and out of the skillet).

All of that back and forth was worth it when the meal was complete. I even got a “WOW!” from the Mr.

This meal would be one I would serve for guests, and it might be a spicy and special alternative to a mainstream turkey, roast, or ham dinner for a Christmas Day Feast!

I hope you’ll all enjoy it as much as we did. I’ve also included the recipe for the Quinoa that The Scramble recommended with this dish.

XX, Megan

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Ingredients

1/2 cup shredded unsweetened coconut
2 Tbsp. canola or vegetable oil
1 red onion, diced
2 Tbsp. fresh ginger, peeled and chopped
1/2 tsp. kosher salt
1 Tbsp. curry powder
28 oz. diced tomatoes, with their liquid, or use 6 – 8 fresh tomatoes
1/2 cup light coconut milk (optional)
1 lb. large shrimp, peeled and deveined (preferably US or Canadian farmed or wild shrimp)
1/2 lime, juice only, about 1 Tbsp.
1/2 cup fresh cilantro, chopped

*1/2 tsp. Red pepper flakes (optional)

Directions

In a large heavy skillet, toast the coconut over medium heat, stirring often, until it is light brown, 2 – 3 minutes. Transfer the coconut to a small bowl and set it aside.

Wipe the skillet and heat 1 Tbsp. of the oil over medium heat. Sauté the onions, ginger and salt for 5 – 7 minutes until they are tender and translucent. Once they are soft, add the curry powder and stir it into the vegetables for about 1 minute.

Add the tomatoes and coconut milk (optional), and simmer for about 5 minutes. Transfer the mixture to a blender and puree it.

Rinse and dry the skillet or use a new pan. Heat the pan over medium to medium-high heat. When it’s hot, add the remaining oil, let the oil get hot, then add the shrimp.

Cook the shrimp without moving it for 2 minutes until it is partially cooked through and slightly browned on the bottom. Flip the shrimp and cook it on the other side until it turns pink, another 1 – 2 minutes.

Add the pureed sauce, lime juice and the cilantro to the pan with the shrimp, let the sauce heat through, and top it with the coconut. Serve it immediately over the quinoa, or refrigerate it for up to 2 days.

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Ingredients for the Complimentary Quinoa

1 cup quinoa
1 Tbsp. canola or vegetable oil
1/2 yellow onion, finely chopped
1 tsp. fresh ginger, peeled and finely chopped
1/2 green chili pepper, minced (optional)
1 tsp. turmeric
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1/2 tsp. salt
1 cup frozen peas

Directions

Rinse the quinoa in a fine strainer. In a medium saucepan, heat the oil over medium heat and sauté the onions until they are translucent, about 5 minutes. Add the ginger, quinoa, chili peppers (optional), turmeric, cumin and cinnamon and stir for about 1 minute.

Add the salt and 1 3/4 cups water, bring it to a boil, cover, reduce the heat and simmer it for 15 minutes. Stir in the frozen peas and cover the pot for a few minutes to let them thaw. Serve it immediately or refrigerate it for up to 3 days.

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*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.

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