Dear Friends, making a meal out of fresh and delicious seafood is easy with just a bit of preparation. Tonight's dinner consisted of shrimp and mussels steamed in a spiced, creamy curry sauce that was served over butternut squash "noodles". The natural sweetness of the squash beautifully balanced the flavors in the seafood and curry sauce. Give this a try - you will be glad you did! Best, Donna:
Donna's Thai Red Curry Mussels & Shrimp
Ingredients:
1 pound fresh mussels, debearded
½ pound large uncooked shrimp, 16/20 count
Two 3 ounce lobster tails (23 March 2016 update)
Two 3 ounce lobster tails (23 March 2016 update)
One 15 ounce can lite coconut milk
¼ cup fresh salsa, medium
2 Tablespoons fresh basil, chopped
1 Tablespoon ginger root, minced
2 teaspoons garlic, minced
¾ teaspoon red curry paste
½ teaspoon curry powder
Salt and pepper to taste
1 Tablespoon chives
Method:
Soak mussels in cold water with 2 Tablespoons of gluten-free
flour for 30 minutes. Rinse well 3 times discarding any mussels that are not
tightly closed.
In medium saucepan, combine all ingredients except mussels,
shrimp and chives. Bring to boil over high heat and add mussels and
shrimp. Cover pot and steam for 5 minutes or until mussels have
opened, discarding any that do not open. Serve mussels and shrimp
immediately with sauce, adding chives on top, if desired.
Serves 2.
Donna's Stir-Fried Coconut Butternut Squash Noodles
Ingredients:
1 Tablespoon sesame oil
4 cups butternut squash, peeled, seeds removed, and sliced
thinly into “noodles”
2 Tablespoons unsweetened coconut, shredded
1 Tablespoon ginger root, minced
1½ teaspoons cilantro, chopped
2 Tablespoons Tamari (or soy sauce)
Salt and pepper to taste
Method:
Heat sesame oil in large frying pan over medium-high
heat. Add squash and stir-fry for about 3 minutes. Add remaining
ingredients and cook for about 2 more minutes. Serve immediately.
Serves 2.
Copyright 2015.
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