yumyumyummers

coconut shrimp & veggie quinoa

In culinary experiments, dinner, easy weeknight meals, ethnic food, lunch, vegetarian on 04.17.11 at 2:10 pm

cooking with coconut milk is an easy way to infuse incredible flavour into your food. such a simple ingredient, but oh-so-yummy. coconut milk was just the thing i was looking for to add some pizzazz to my veggie quinoa dish. while i typically use coconut milk along with curry, i quickly discovered that night that coconut milk adds some fantastic flavour all on its own. it turned my quinoa dish from ordinary to extraordinary. :)

here’s how i made my thai-inspired coconut shrimp & veggie quinoa… another easy weeknight meal.

the shrimp:
– thaw 1 pkg (450g) frozen raw shrimp (peeled, deveined, tail removed)
– rinse well with cold water in colander

the veggies:
– 1 orange bell pepper (seeded, pitted, sliced)
– 1 cup frozen broccoli florets (thawed)
– set aside

coconut infusion: 
– heat up 1 tbsp extra-virgin olive oil (evoo) in large wok on high heat
– add shrimp & orange peppers to wok
– stirfry shrimp & peppers for 1-2min until partially cooked, then add 1/2 can light coconut milk
– add 1 cup broccoli florets to wok
– stir regularly to fully incorporate coconut milk w/ shrimp & veggies.
– cook for a few minutes until the shrimp is no longer translucent. should be a nice vibrant white & pink in colour.

(tip: if you like the coconut sauce to be a bit thicker, you could add 1 tsp of corn starch as a thickening agent.)


the quinoa:

– bring to a boil: 1 cup (250mL) organic 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.
– allow to cool, then fluff w/ a fork.


food styling:

– plate coconut shrimp & veggies on quinoa in a medium soup bowl
– season w/ a dash of ground black peppercorns
– garnish w/ a couple sprigs of fresh cilantro

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  1. I have yet to try quinoa – I have not been able to find it on the island – probably have to wait until I get home. I often cook with coconut cream and love the flavour it adds at the meal. Your shrimp dish sounds lovely.
    :-) Mandy

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    • hi mandy! coconut cream sounds lovely. i haven’t cooked with the cream version before, but i imagine that it would have a similar effect as coconut milk, but perhaps a thicker consistency. if you can’t find any quinoa locally, you could try this recipe with couscous or brown rice instead. cheers!

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  2. I love that this is fancy and simple at the same time. And it’s so colorful too!

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