lemon prawns w/ red cabbage slaw & pistachios, organic quinoa & roasted butternut squash

In culinary experiments, dinner, easy weeknight meals, gluten-free on 01.23.11 at 4:16 pm

you’ll probably figure out fairly quickly that i love seafood… i seem to cook more often with seafood (prawns, scallops, salmon, pretty much any type of white fish) than even a common ingredient like chicken. i’m not a vegetarian or pescatarian, but there’s something to be said about the versatility of cooking with seafood.

here’s a recent culinary experiment that i enjoyed during my 3wk new year’s cleanse… a simple and light weeknight meal. it may look like a lot of steps, but really you can have the different pieces on-the-go at the same time. :)

red cabbage slaw:
– cut 1/4 portion of a red cabbage head and rough chop into bite-size sticks
– 1/2 cup (250mL) of baby carrots – julienne (think: long, thin matchsticks)
– set aside.

(tip: you can find quinoa in the ethnic food aisle in most grocery or health-food stores. i like casbah’s organic quinoa.)
– bring to a boil: 1 cup (250mL) quinoa & 2 cups water in a small pot (no cover)
– then reduce to simmer, cover pot and cook until the water is absorbed into the grains (approx 10-12 min). it’s ready when the grain is translucent.
– let sit until cool. then fluff with a fork.

– brown 2-3 shallots (rough chop) with extra virgin olive oil (evoo) in a pan
– add 2 cups (1/2 medium bag) large prawns into wok on medium heat (ideally raw, deveined, peeled w/ tail-on)
– drizzle w/ evoo. season w/ black pepper. squeeze juice from 1/2 lemon.
– add 1/2 cup pistachios (deshelled, and crushed w/ mortar & pestle)
– cook for a few minutes until the prawns are no longer translucent. should be a nice vibrant white & pink in colour.
– season w/ ground black peppercorns.

food styling:
– plate a small bed of quinoa first. then add a combo of the prawns, red cabbage slaw (taking care not to ‘mix’ too much, as the purple hue of red cabbage may ‘stain’ the prawns). for a little extra veg, you could also add some roasted butternut squash (either homemade or from the frozen food aisle). drizzle lemon juice and garnish with pistachios & lemon zest.


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