Coconut Shrimp Curry

I have a thing for anything coconut and curry and this recipe satisfies both of those favorites. My kids and husband adored this dinner and they all asked for seconds. If you don't like shrimp, chicken would be delicious in this dish. It seemed like a lot of spice to me as I was making it, but believe me, it's perfect! Serves 6. 

Recipe very slightly adapted from Mel's Kitchen Cafe (reduced salt). 

For the shrimp marinade:
     1/2 teaspoon kosher salt
     1/4 teaspoon ground black pepper
     1/8 teaspoon cayenne pepper (optional)
     2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
     1-2 pounds large or extra-large shrimp, peeled and deveined
For the sauce:
     1 tablespoon canola oil
     1 medium red or yellow onion, finely chopped
     1 teaspoon ground pepper
     1 tablespoon minced fresh ginger, from about a 1-inch peeled piece of ginger
     1 teaspoon kosher salt
     2 garlic cloves, peeled and finely minced
     2 teaspoons ground coriander
     1/2 teaspoon turmeric
     1 teaspoon curry powder
     1 (14.5 ounce) can diced tomatoes, undrained
     1 (15 ounce) can coconut milk, light or regular
     1 cup chopped fresh cilantro
Hot cooked rice for serving, if desired

For the simple shrimp marinade, toss the shrimp with the salt, pepper, cayenne and lemon juice in a resealable large bag or in a bowl. Refrigerate for 15-20 minutes.

Meanwhile, in a medium-sized pot, heat the canola oil over medium heat until rippling and hot. Add the onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes. Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often. Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the shrimp and any accumulated juices from the marinade. Bring the mixture to a simmer and cook until the shrimp are curled, lightly pink and cooked through, about 2-4 minutes. Stir in the cilantro. Serve over hot, cooked rice, if desired.

Crispy Tilapia in Tomato-Cream Sauce

I found this recipe over at eatingwelllivingthin, which is a fabulous website, by the way! In my quest to feed my family more seafood, I was happy to find another recipe they all raved about...

1 1/3 cups spaghetti sauce
1 garlic clove, minced
3 tablespoons half & half
Four 4-5 ounce Tilapia fillets
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1 egg, beaten
1 1/2 cups Panko crumbs
1 teaspoon salt-free Italian Seasoning (I used regular Italian seasoning)
Freshly grated Parmesan cheese

In a medium sauce pan, over medium-low heat, bring the sauce and garlic to a simmer. Use a lid to prevent splattering. Stirring occasionally, allow to cook until reduced by half. The sauce will become dark red and thick. Stir in the cream and heat through. Keep warm.

Rinse and dry the tilapia fillets and set aside.

In three pie plates or shallow dishes, place the flour, salt and pepper in one, the beaten egg in another, and the crumbs mixed with the seasoning in the third. Coat each fillet with the flour mixture, dip in egg until covered, and then press on the crumbs.

Heat a frying pan on medium to medium-high heat until very hot. Add a little olive oil and fry the fish for 3-4 minutes on each side until crispy-golden and fish flakes easily with a fork. Remove to a platter and spoon the sauce over. Garnish with Parmesan. *I served mine over hot Orzo pasta. Makes 4 servings.

Per Serving: Calories 300; Protein 25 g; Fat 4 g; 20 g; Fiber 3 g; Sugar 2 g; Sodium 664 mg

Bajio's Copycat Pineapple Shrimp

This is my version of a favorite salad from Bajio's. I served this to my kids over Orzo pasta and my husband and I had a salad, but next time, I think we'll all have tacos. This shrimp is SO good!

1 1/2 pounds raw shrimp, partially frozen

2 Tbs. butter

1/2 cup honey

1 cup pineapple cubes, completely drained and chopped

Salt and pepper, to taste

1. Place shrimp in a bowl of ice water and shell and devein the shrimp. HERE's a great video, if you've never done this (like I hadn't). 
2. Dry the shrimp with a paper towel and set them aside. 
3. Place the butter and honey in a saute pan and heat over medium heat until bubbly. Add the shrimp and cook for about 5 minutes, or until shrimp is pink and cooked through. Stir in pineapple and season with salt and pepper.

Serves 5-6.

Coconut Mahi Mahi

All you landlubbers... We're havin' fish tonight! Recipe adapted from Fish Ex...

Hot cooked Orzo pasta or rice

4 Mahi Mahi fillets

1 (14 oz.) can light coconut milk (reserve 2 Tbs. for rice or pasta)

1 small onion, chopped

1 bell pepper, chopped

1 Tbs. butter, melted

1 Tbs. flour

1 tomato, diced

salt, to taste

black or cayenne pepper, to taste

1/3 cup flaked coconut

1. Cook Orzo pasta or rice according to package directions. Reserve 2 Tbs. coconut milk to stir into the rice or pasta and stir in after it is cooked and drained.
2. Meanwhile, add remaining coconut milk to a deep sauté pan. Add onions and bell pepper and bring to a gentle boil, stirring frequently. Add mahi mahi fillets and poach fish until cooked through, about 5-6 minutes per side. Fish should be firm and should flake easily with a fork. Remove fish and place on a serving dish.
3. Keep the coconut milk simmering over medium heat. Mix melted butter with flour and add to the coconut milk, stirring immediately with a whisk to prevent lumps.
4. Add tomatoes, salt and pepper and flaked coconut and top with the fish fillets. Simmer for 2-3 minutes.
5. Serve fish fillets over hot pasta or rice and spoon coconut sauce over the top. Serves 4.

Sunshine Shrimp Stir Fry

I am pleased to say that when I placed my kids' plates on the table last night that all 3 of them said, "Yea, shrimp!" My Dad will be proud!

Recipe and photo by Alli...

1 (8 oz.) can pineapple tidbits or chunks, in juice
1 medium onion, diced
1 bell pepper, diced
1 head fresh broccoli florets (about 2 cups)
1 (8 oz.) can water chestnuts, diced
1 pound shrimp, cooked and deveined, tails removed
Reserved pineapple juice
3/4 cup orange juice
1/4 cup brown sugar
2 Tbs. cornstarch
1/4 tsp. salt
lemon pepper, to taste
Hot steamed rice or orzo pasta

1. Drain pineapple and reserve the juice. Set aside.
2. Add diced onions and peppers to a large deep sauté pan or wok coated with non-stick cooking spray. Cook for about 3 minutes, or until slightly soft. 
3. Add fresh broccoli and diced water chestnuts. Cook and stir for a few minutes, then add shrimp and pineapple.
4. Mix reserved pineapple juice and orange juice in a small bowl or cup. Add cornstarch and salt to juice and mix until smooth. Pour over stir fry. Cook until sauce thickens, then season with lemon pepper, to taste.
5. Serve hot over steamed rice or orzo pasta.

Bacon-Wrapped Scallops

My husband recently took me out for dinner at The Village Tavern here in Colorado. The food almost made me cry, it was so good! We had Bacon-Wraped Scallops for an appetizer and I've wanted to make them at home ever since. Scallops are a shellfish that have a mild flavor and my kids really like them. I found this recipe by Emeril Lagasse on The Food Network and adapted it to my family. These can either be baked in the oven or grilled...

8 slices applewood or hickory smoked thick-cut bacon

15 large sea scallops, fresh or frozen

2 Tbs. Creole Dry Rub (recipe follows)

5 bamboo skewers

1. If using frozen scallops, thaw in warm water for a few minutes.
2. Place skewers in warm water for a few minutes to prevent burning when cooking.
3. Preheat oven to 425° F or preheat grill to medium-high heat.
4. Cut bacon in half. Sprinkle scallops with about 2 Tbs. Creole Dry Rub and wrap each scallop in a half piece of bacon. Thread scallops onto skewers, securing the beginning and ends of the bacon around the scallops. If baking in the oven, place skewers onto a parchment-lined baking sheet. If grilling, place on a large piece of tin foil on a plate.
5. Bake in oven for about 12-15 minutes or grill for about 10-12 minutes, turning often, until bacon is slightly crispy. Serves 5 (3 scallops each).

Creole Dry Rub: (makes about 2/3 cup)

     2 1/2 Tbs. paprika

     2 Tbs. salt

     2 Tbs. garlic powder (I use 1 Tbs.)

     2 Tbs. white sugar

     1 Tbs. black pepper

     1 Tbs. onion powder

     1 Tbs. cayenne pepper (I omit for my kids)

     1 Tbs. dried leaf oregano

     1 Tbs. dried thyme

Cajun Broiled Tilapia

My family recently sampled some tilipia, which is a mild, firm white fish, at Costco. Don't you love it when they have lots of food samples at Costco? I was pleased to find that all of my kids liked the fish and said they would eat it if I bought some. SCORE! My husband and I love fish, and I order it nearly every time we go out to eat because I don't like cooking it at home. First, I really never know how to prepare it and second, I don't like my house to smell like fish!

I am pleased to tell you that this recipe will not make your house smell like fish and it's super fast and easy... I'm talking less than 20 minutes from start to ready to eat! My 8 year old son tasted it and exclaimed, "Mom, it doesn't taste like fish. It tastes like...... MEAT!" I guess thats a good thing! My 3 year old loved it too so I'll be making this often for a quick meal...

Frozen tilapia loins
Grapeseed* or olive oil
CAJUN SEASONING: (Emeril Lagasse):

     2 1/2 Tbs. paprika

     2 Tbs. salt

     2 Tbs. garlic powder (I use 1 & 1/2 Tbs.)

     1 Tbs. black pepper

     1 Tbs. onion powder

     1 Tbs. cayenne pepper (I omit for my kids)

     1 Tbs. dried leaf oregano

     1 Tbs. dried thyme

     1 tsp. sugar

1. Thaw tilapia in the refrigerator for a few hours or place frozen tilapia in a bowl of warm water for about 10 minutes to thaw. 
2. Move oven rack up to about 5 inches below the broiler (2 slots from the top on my oven). Set oven to broil. 
3. Line a baking sheet with parchment paper or tin foil and spray with cooking spray. 
4. Dry fish and place on baking sheet. Brush fish lightly with oil.
5. Sprinkle fish with Cajun seasoning and place in the oven under the broiler. Bake for about 5-6 minutes and check often. Broil until fish flakes easily with a fork (mine took about 12 minutes).

*Grapeseed oil is my new favorite oil for high-heat cooking (like broiling). It has a longer shelf life and slightly lower cost than olive oil and a higher smoke point. If you've never used grape seed oil before, you can read more about it HERE.

Coconut-Lime Shrimp Stir Fry

"You put the lime in the coconut and drink them both up..."

I couldn't stop singing that song when I was making this yummy dinner tonight! I have been craving Bajio's Pineapple Shrimp Salad lately, but alas... There are no Bajio restaurants in Colorado. This is only the second time I've cooked shrimp, but my family all liked it, so stay tuned for more shrimp recipes! This is a quick and easy meal that takes less than 15 minutes to make. Recipe & picture by me...

     Hot cooked orzo pasta or rice

     1 red pepper, diced

     1 medium zucchini, diced

     1 Tbs. ginger root, peeled and finely diced

     1 Tbs. garlic, finely diced

     1 cup fresh mushrooms, diced

     1 pound shrimp, cooked and deveined, tails removed*

     1/2 cup coconut milk

     2 tsp. cornstarch

     Salt & pepper, to taste

     Juice of 1 lime

     Chopped cilantro for garnish (optional)

Boil water and cook orzo or rice while you are making the stir fry.

Dice all vegetables and have them ready to add to the wok. Heat 1 Tbs. of oil in a wok or deep sauté pan. When the pan is very hot, add diced pepper, zucchini, ginger and garlic. Cook for about 3 minutes, stirring often. Add mushrooms and shrimp and cook another 3 minutes. Mix the cornstarch into the coconut milk until smooth and pour over stir fry. Stir and cook until the coconut milk thickens slightly. Squeeze lime juice over the top and season with salt and pepper. Garnish with cilantro and serve over hot orzo or rice.  Serves 4-5.

*I used a bag of frozen cocktail shrimp.