Red Coconut Curry with Shrimp and Scallops

Don't you just love the color of this curry? This curry isn't thick like normal curries but it sure tastes wonderful. I ground red chili with garlic and coconut milk which is why the color of this dish is so beautiful. :) Seafood in curry is definitely one of my favorites!

Red Coconut Curry with Shrimp and Scallops

Ingredients:

1 red chili, seeded and chopped

3-4 garlic cloves, chopped

1/2 cup lite coconut milk

1/2 teaspoon turmeric

1 tablespoon olive oil

1/2 finely diced red bell pepper

1 pound medium size shrimp, peeled and deveined

12-16 scallops

Salt and pepper to taste

1/4 cup fresh basil leaves, chopped

Directions:

Blend the red chili, garlic cloves, coconut milk, and turmeric in a mixer or magic bullet until no chunks are visible in the mixer.

In a large pan, heat oil over medium high heat and add the chopped bell pepper and stir. Add the shrimp and cook until the shrimp start to turn pink but not fully cooked, about 2-3 minutes. Add the scallops and stir and cook until both shrimp and scallops are cooked. (Don't cook the scallops for too long so they don't become rubbery.) Add the red chili sauce and turn down the heat to low. Add salt and pepper and sprinkle with fresh basil leaves.

Serve with rice if desired.

Red Coconut Curry with Shrimp and Scallops

Don't you just love the color of this curry? This curry isn't thick like normal curries but it sure tastes wonderful. I ground red chili with garlic and coconut milk which is why the color of this dish is so beautiful. :) Seafood in curry is definitely one of my favorites!

Red Coconut Curry with Shrimp and Scallops

Ingredients:

1 red chili, seeded and chopped

3-4 garlic cloves, chopped

1/2 cup lite coconut milk

1/2 teaspoon turmeric

1 tablespoon olive oil

1/2 finely diced red bell pepper

1 pound medium size shrimp, peeled and deveined

12-16 scallops

Salt and pepper to taste

1/4 cup fresh basil leaves, chopped

Directions:

Blend the red chili, garlic cloves, coconut milk, and turmeric in a mixer or magic bullet until no chunks are visible in the mixer.

In a large pan, heat oil over medium high heat and add the chopped bell pepper and stir. Add the shrimp and cook until the shrimp start to turn pink but not fully cooked, about 2-3 minutes. Add the scallops and stir and cook until both shrimp and scallops are cooked. (Don't cook the scallops for too long so they don't become rubbery.) Add the red chili sauce and turn down the heat to low. Add salt and pepper and sprinkle with fresh basil leaves.

Serve with rice if desired.

Red Coconut Curry with Shrimp and Scallops

Don't you just love the color of this curry? This curry isn't thick like normal curries but it sure tastes wonderful. I ground red chili with garlic and coconut milk which is why the color of this dish is so beautiful. :) Seafood in curry is definitely one of my favorites!

Red Coconut Curry with Shrimp and Scallops

Ingredients:

1 red chili, seeded and chopped

3-4 garlic cloves, chopped

1/2 cup lite coconut milk

1/2 teaspoon turmeric

1 tablespoon olive oil

1/2 finely diced red bell pepper

1 pound medium size shrimp, peeled and deveined

12-16 scallops

Salt and pepper to taste

1/4 cup fresh basil leaves, chopped

Directions:

Blend the red chili, garlic cloves, coconut milk, and turmeric in a mixer or magic bullet until no chunks are visible in the mixer.

In a large pan, heat oil over medium high heat and add the chopped bell pepper and stir. Add the shrimp and cook until the shrimp start to turn pink but not fully cooked, about 2-3 minutes. Add the scallops and stir and cook until both shrimp and scallops are cooked. (Don't cook the scallops for too long so they don't become rubbery.) Add the red chili sauce and turn down the heat to low. Add salt and pepper and sprinkle with fresh basil leaves.

Serve with rice if desired.

Shrimp, Scallops, and Corn Relish

I said to my husband today, "If we were rich enough, I'd go buy shrimp and scallops or any seafood every other day." I love seafood. I especially love shrimp and scallops. I know a lot of people don't like the taste or texture of them, but I love them! This recipe is very simple and packed with simple yet great flavors. The corn relish was fantastic with the seafood, too!

Make sure not to overcook the scallops. They tend to get rubbery when they are overcooked. And I will be honest. Rubbery scallops are gross. Cook about 5-6 minutes, or until they are white.

Shrimp, Scallops, and Corn Relish

Makes 4 servings

Ingredients:

1 1/2 tablespoon freshly squeezed lemon juice

1/2 teaspoon fish sauce

1/2 teaspoon sugar

2 tablespoons olive oil

1 tablespoon minced or finely chopped garlic

1 tablespoon minced Jalapeno pepper (seeded)

1 pound shrimp, deveined medium size

1 pound scallops

1 cup frozen corn (or fresh corn kernels)

1/3 cup chopped cilantro leaves

Salt and Pepper to taste

Directions:

Combine the first three ingredients: set aside

Heat a large pan over high heat. Add oil to the pan and coat the pan. Add garlic and Jalapeno to pan; stir fry 30 seconds or just until the garlic turns brown. Add shrimp and stir-fry about 2-3 minutes and add the scallops and stir. Add corn and stir-fry for about 5 minutes, or until the scallops are cooked through. (Do not overcook!) Stir in the juice mixture and sprinkle with cilantro leaves.

Shrimp, Scallops, and Corn Relish

I said to my husband today, "If we were rich enough, I'd go buy shrimp and scallops or any seafood every other day." I love seafood. I especially love shrimp and scallops. I know a lot of people don't like the taste or texture of them, but I love them! This recipe is very simple and packed with simple yet great flavors. The corn relish was fantastic with the seafood, too!

Make sure not to overcook the scallops. They tend to get rubbery when they are overcooked. And I will be honest. Rubbery scallops are gross. Cook about 5-6 minutes, or until they are white.

Shrimp, Scallops, and Corn Relish

Makes 4 servings

Ingredients:

1 1/2 tablespoon freshly squeezed lemon juice

1/2 teaspoon fish sauce

1/2 teaspoon sugar

2 tablespoons olive oil

1 tablespoon minced or finely chopped garlic

1 tablespoon minced Jalapeno pepper (seeded)

1 pound shrimp, deveined medium size

1 pound scallops

1 cup frozen corn (or fresh corn kernels)

1/3 cup chopped cilantro leaves

Salt and Pepper to taste

Directions:

Combine the first three ingredients: set aside

Heat a large pan over high heat. Add oil to the pan and coat the pan. Add garlic and Jalapeno to pan; stir fry 30 seconds or just until the garlic turns brown. Add shrimp and stir-fry about 2-3 minutes and add the scallops and stir. Add corn and stir-fry for about 5 minutes, or until the scallops are cooked through. (Do not overcook!) Stir in the juice mixture and sprinkle with cilantro leaves.

Shrimp, Scallops, and Corn Relish

I said to my husband today, "If we were rich enough, I'd go buy shrimp and scallops or any seafood every other day." I love seafood. I especially love shrimp and scallops. I know a lot of people don't like the taste or texture of them, but I love them! This recipe is very simple and packed with simple yet great flavors. The corn relish was fantastic with the seafood, too!

Make sure not to overcook the scallops. They tend to get rubbery when they are overcooked. And I will be honest. Rubbery scallops are gross. Cook about 5-6 minutes, or until they are white.

Shrimp, Scallops, and Corn Relish

Makes 4 servings

Ingredients:

1 1/2 tablespoon freshly squeezed lemon juice

1/2 teaspoon fish sauce

1/2 teaspoon sugar

2 tablespoons olive oil

1 tablespoon minced or finely chopped garlic

1 tablespoon minced Jalapeno pepper (seeded)

1 pound shrimp, deveined medium size

1 pound scallops

1 cup frozen corn (or fresh corn kernels)

1/3 cup chopped cilantro leaves

Salt and Pepper to taste

Directions:

Combine the first three ingredients: set aside

Heat a large pan over high heat. Add oil to the pan and coat the pan. Add garlic and Jalapeno to pan; stir fry 30 seconds or just until the garlic turns brown. Add shrimp and stir-fry about 2-3 minutes and add the scallops and stir. Add corn and stir-fry for about 5 minutes, or until the scallops are cooked through. (Do not overcook!) Stir in the juice mixture and sprinkle with cilantro leaves.

Warm Orzo, Prawns, and Asparagus Salad

A while ago, I did a post asking for a healthy recipe. Many of you left me several links to healthy recipes and I appreciate them very much. I looked at all those recipes and found some really good looking recipes that I'd like to try. I bookmarked many of those links and will try them for sure! This recipe comes from Erica at "My Colombian Recipes". I changed the recipe a little bit for my diet but  it was still heavenly. Please check Erica's original recipe for a different twist with pine nuts and sugar! I had never tried prawns (or shrimp) with orzo and the combination of these two was just perfect! Asparagus was also fantastic. You must try it. It's healthy AND delicious!!

Warm Orzo, Prawn and Asparagus Salad

Inspired from "My Colombian Recipes"

Ingredients:

1 pound orzo pasta

1 bunch, roasted asparagus, cut into pieces

1 tablespoon olive oil

1 pound prawns or shrimp, peeled and deveined

1 tablespoon lemon juice, freshly squeezed or bottled lemon juice

Salt and pepper to taste

Directions:

1. Bring a large saucepan of lightly salted water to a boil. Add the orzo and cook until tender, but still firm to the bite. Drain the pasta and set aside.

2. Saute the prawns or shrimp in olive oil over medium high heat, until the prawns turn pink. Toss in the roasted asparagus (to roast asparagus, drizzle about 1 tablespoon of olive oil over the asparagus and season them lightly with salt and pepper and bake at 400 degrees F, for about 8-10 minutes, or until the asparagus are slightly softened.), cooked orzo, lemon juice, salt and pepper and stir well with a spatula and remove from the heat.

Enjoy!!

Warm Orzo, Prawns, and Asparagus Salad

A while ago, I did a post asking for a healthy recipe. Many of you left me several links to healthy recipes and I appreciate them very much. I looked at all those recipes and found some really good looking recipes that I'd like to try. I bookmarked many of those links and will try them for sure! This recipe comes from Erica at "My Colombian Recipes". I changed the recipe a little bit for my diet but  it was still heavenly. Please check Erica's original recipe for a different twist with pine nuts and sugar! I had never tried prawns (or shrimp) with orzo and the combination of these two was just perfect! Asparagus was also fantastic. You must try it. It's healthy AND delicious!!

Warm Orzo, Prawn and Asparagus Salad

Inspired from "My Colombian Recipes"

Ingredients:

1 pound orzo pasta

1 bunch, roasted asparagus, cut into pieces

1 tablespoon olive oil

1 pound prawns or shrimp, peeled and deveined

1 tablespoon lemon juice, freshly squeezed or bottled lemon juice

Salt and pepper to taste

Directions:

1. Bring a large saucepan of lightly salted water to a boil. Add the orzo and cook until tender, but still firm to the bite. Drain the pasta and set aside.

2. Saute the prawns or shrimp in olive oil over medium high heat, until the prawns turn pink. Toss in the roasted asparagus (to roast asparagus, drizzle about 1 tablespoon of olive oil over the asparagus and season them lightly with salt and pepper and bake at 400 degrees F, for about 8-10 minutes, or until the asparagus are slightly softened.), cooked orzo, lemon juice, salt and pepper and stir well with a spatula and remove from the heat.

Enjoy!!

Warm Orzo, Prawns, and Asparagus Salad

A while ago, I did a post asking for a healthy recipe. Many of you left me several links to healthy recipes and I appreciate them very much. I looked at all those recipes and found some really good looking recipes that I'd like to try. I bookmarked many of those links and will try them for sure! This recipe comes from Erica at "My Colombian Recipes". I changed the recipe a little bit for my diet but  it was still heavenly. Please check Erica's original recipe for a different twist with pine nuts and sugar! I had never tried prawns (or shrimp) with orzo and the combination of these two was just perfect! Asparagus was also fantastic. You must try it. It's healthy AND delicious!!

Warm Orzo, Prawn and Asparagus Salad

Inspired from "My Colombian Recipes"

Ingredients:

1 pound orzo pasta

1 bunch, roasted asparagus, cut into pieces

1 tablespoon olive oil

1 pound prawns or shrimp, peeled and deveined

1 tablespoon lemon juice, freshly squeezed or bottled lemon juice

Salt and pepper to taste

Directions:

1. Bring a large saucepan of lightly salted water to a boil. Add the orzo and cook until tender, but still firm to the bite. Drain the pasta and set aside.

2. Saute the prawns or shrimp in olive oil over medium high heat, until the prawns turn pink. Toss in the roasted asparagus (to roast asparagus, drizzle about 1 tablespoon of olive oil over the asparagus and season them lightly with salt and pepper and bake at 400 degrees F, for about 8-10 minutes, or until the asparagus are slightly softened.), cooked orzo, lemon juice, salt and pepper and stir well with a spatula and remove from the heat.

Enjoy!!

Green Peas Succotash with Shrimp

I discovered the goodness of succotash only a few months ago when I tried a Rachey Ray recipe. I love it! I love how different types of vegetables mix in in one bowl. I found this recipe on a Eating Well cookbook but the original recipe calls for frozen edamame but I could not find them anywhere at the grocery store! But if you have those in hand, you can use them instead of green peas, or maybe even both. Edamame are supposed to be very heart-healthy ingredient. The shrimp and the succotash were wonderful together and one serving has only about 310 calories and this recipe makes 4 servings. Enjoy!

Green Peas Succotash with Shrimp
Adapted and changed from "Eating Well" cookbook

Printable Recipe

Ingredients:

2 tablespoons bacon cumbles or 2 slices bacon, cooked and crumbled
1 tablespoon extra-virgin olive oil
1 medium onion, diced (I omitted this because my husband "hates" onions)
1 red bell pepper, fivrf
2-3 cloves garlic, minced
1 1/2 teaspoons chopped fresh thyme
10-ounce package frozen green peas or edamame
10-ounce package frozen corn (about 2 cups), thawed
1/2 cup chicken broth
1 tablespoon cider vinega
1/4 teaspoon salt
1 pound raw shrimp or prawns (about 24-26), peeled and deveined
1/4 teaspoon lemon pepper

Directions:

Heat oil in a large pan. Add onion, bell pepper, garlic and thyme and cook, stirring until softened, about 3 minutes. Stir in green peas (or edamame), corn, broth, vinegar and salt. Bring to a simmer; reduce heat to medium low and cook for 5 minutes.

Meanwhile, sprinkle shrimp on both sides and lemon pepper. Add the shrimp on top of the vegetables, cover and cook until the shrimp are cooked through, about 5 minutes. Sprinkle the crumbled bacon on top and serve.

Green Peas Succotash with Shrimp

I discovered the goodness of succotash only a few months ago when I tried a Rachey Ray recipe. I love it! I love how different types of vegetables mix in in one bowl. I found this recipe on a Eating Well cookbook but the original recipe calls for frozen edamame but I could not find them anywhere at the grocery store! But if you have those in hand, you can use them instead of green peas, or maybe even both. Edamame are supposed to be very heart-healthy ingredient. The shrimp and the succotash were wonderful together and one serving has only about 310 calories and this recipe makes 4 servings. Enjoy!

Green Peas Succotash with Shrimp
Adapted and changed from "Eating Well" cookbook

Printable Recipe

Ingredients:

2 tablespoons bacon cumbles or 2 slices bacon, cooked and crumbled
1 tablespoon extra-virgin olive oil
1 medium onion, diced (I omitted this because my husband "hates" onions)
1 red bell pepper, fivrf
2-3 cloves garlic, minced
1 1/2 teaspoons chopped fresh thyme
10-ounce package frozen green peas or edamame
10-ounce package frozen corn (about 2 cups), thawed
1/2 cup chicken broth
1 tablespoon cider vinega
1/4 teaspoon salt
1 pound raw shrimp or prawns (about 24-26), peeled and deveined
1/4 teaspoon lemon pepper

Directions:

Heat oil in a large pan. Add onion, bell pepper, garlic and thyme and cook, stirring until softened, about 3 minutes. Stir in green peas (or edamame), corn, broth, vinegar and salt. Bring to a simmer; reduce heat to medium low and cook for 5 minutes.

Meanwhile, sprinkle shrimp on both sides and lemon pepper. Add the shrimp on top of the vegetables, cover and cook until the shrimp are cooked through, about 5 minutes. Sprinkle the crumbled bacon on top and serve.

Green Peas Succotash with Shrimp

I discovered the goodness of succotash only a few months ago when I tried a Rachey Ray recipe. I love it! I love how different types of vegetables mix in in one bowl. I found this recipe on a Eating Well cookbook but the original recipe calls for frozen edamame but I could not find them anywhere at the grocery store! But if you have those in hand, you can use them instead of green peas, or maybe even both. Edamame are supposed to be very heart-healthy ingredient. The shrimp and the succotash were wonderful together and one serving has only about 310 calories and this recipe makes 4 servings. Enjoy!

Green Peas Succotash with Shrimp
Adapted and changed from "Eating Well" cookbook

Printable Recipe

Ingredients:

2 tablespoons bacon cumbles or 2 slices bacon, cooked and crumbled
1 tablespoon extra-virgin olive oil
1 medium onion, diced (I omitted this because my husband "hates" onions)
1 red bell pepper, fivrf
2-3 cloves garlic, minced
1 1/2 teaspoons chopped fresh thyme
10-ounce package frozen green peas or edamame
10-ounce package frozen corn (about 2 cups), thawed
1/2 cup chicken broth
1 tablespoon cider vinega
1/4 teaspoon salt
1 pound raw shrimp or prawns (about 24-26), peeled and deveined
1/4 teaspoon lemon pepper

Directions:

Heat oil in a large pan. Add onion, bell pepper, garlic and thyme and cook, stirring until softened, about 3 minutes. Stir in green peas (or edamame), corn, broth, vinegar and salt. Bring to a simmer; reduce heat to medium low and cook for 5 minutes.

Meanwhile, sprinkle shrimp on both sides and lemon pepper. Add the shrimp on top of the vegetables, cover and cook until the shrimp are cooked through, about 5 minutes. Sprinkle the crumbled bacon on top and serve.