Category Archives: Seafood

Shrimp and Chicken Fried Cauli-rice

Photo: Shrimp fried Cauli-rice

Chinese New Year is coming up tomorrow, January 25th to start the Year of the Rat. But there’s nothing ratty about this quick-to-make and tasty cauliflower fried rice. You can get an easy start by using Green Giant’s Fried Rice Blend with carrots and broccoli all chopped up into crumbles to cook quickly. Or you can use one of the frozen rice blends with peas and carrots.

If you want the meat version, get pre-grilled chicken from the grocery store and shred or chop it into bite-sized pieces. Add in shrimp and you have a great celebration fried cauliflower rice that is low carb and delicious. To make this meatless for Meatless Monday, use just the shrimp or add tofu cubes. To make it vegetarian, use tofu only.

I did use a little too much soy sauce in mine, so I cut back on it in the recipe, but adjust to your own taste.

Shrimp and Chicken Fried Cauli-rice

12 oz. package Green Giant “Cauliflower Crumbles” Fried Rice Blend
1/3 cup sliced Snow Peas, fresh
1 tablespoon Olive Oil
2 teaspoons Sesame Oil
2 teaspoons Garlic, minced
2 teaspoons Ginger Root, minced or grated
1/3 cup Chicken Breast, cooked and chopped or Tofu, cubed
1/4 pound small Shrimp, peeled and deveined
2 Eggs
2 stalks Green Onions, thinly sliced
1 tablespoon Soy Sauce
1/4 teaspoon Red Chile Flakes (optional)

Slice snow peas into small pieces and set aside. Slice green onions into thin slices using both the white and green parts.

In a deep skillet or wok, heat 1 tablespoon olive oil. Add the garlic and ginger and stir for about 2 minutes. Add the fried rice blend vegetables and stir and cook for about 7 minutes until they are softened. Add the snow peas and chicken (if using) and cook two more minutes.

Beat the eggs in a bowl and set aside for now.

Add the sesame oil, then add the shrimp and chile flakes to the mix. Cook until the shrimp start to turn pink, then add the beaten eggs and stir into the rice. Cook until the egg is done, then add the green onions and stir in. Remove from heat and stir in soy sauce.

Makes 4 servings.

Nutrition Info for Fried Cauli-rice.

Seafood on Meatless Monday is okay

Photo: Scallops and Zucchini crepes

If you like seafood, then it’s okay, according to my sources, to have it on “Meatless Monday,” but if you don’t feel free to substitute another vegetables into this lovely recipe for scallops and vegetable crepes. I wanted to make Coquilles Saint Jacques, a deliciously wonderful creamy dish with scallops, mushrooms, and wine, but I didn’t have all the ingredients. So I settled for this light, but delicious dish of crepes with scallops and zucchini.

Making crepes can be a hit or miss situation. I don’t make them often enough to perfect six at a time, so usually, I can figure on one or two of them being unusable.  It takes a bit to get the temperature of the skillet just right and to pour the right amount of batter, even though you’re sure you put in 1/4 cup. So don’t be discouraged if your first one comes out a little messy. The dog will probably like it.

I used a small copper skillet to make mine. It’s the omelet pan size, so it’s perfect for a six-inch crepe. Getting flipped it another issue. You have to let the batter cook long enough that it moves on the pan easily, then gently slide the spatula — one without any raised edges– under the crepe and turn it over.

The filling uses scallops and zucchini, but you can substitute in other vegetables for the scallops or zucchini if you wish. Mushrooms, butternut squash, kohlrabi, turnips, spinach,  and kale are a few possibilities. For this recipe, I used CarbQuick as my flour, but you can use any other low carb flour. Almond flour will probably not work as a thickener, so I wouldn’t suggest it.

I used a hard Romano cheese so I could use the hand cheese grater, but you can purchase it already grated.

 

Scallops with Zucchini and Cream Sauce


Photo: Crepes with scallops and asparagus

For the Crepes:

2 Eggs
1/2 cup Low Carb Flour
1/4 cup Almond Milk
1/4 cup Vegetable Stock
1/4 tsp Salt
1 tbsp Melted Butter
1/2 teaspoon Mrs. Dash Herb and Garlic Seasoning

For the Filling:

1 tablespoon Butter
1 tablespoon Low Carb Flour
1/4 cup Heavy Cream
1/8 cup Water or Wine
1/2 cup Zucchini, chopped
1 teaspoon Onion Flakes
1/2 teaspoon Herb Seasoning
8 oz. Sea Scallops, rinsed and drained
1/8 cup Romano Cheese, grated

Make the crepes:

In a blender or drink mixer, add eggs, low carb flour, almond milk, stock, salt, seasonings, and melted butter. Pulse until mixed, then blend to get any lumps out. If batter is too thick — it should be pourable — then add a little water until it is fairly thin, Put in the refrigerator about an hour.

Heat a non-stick 6 or 8-inch skillet or a 8-inch cast iron skillet on medium high heat. Add a little cooking spray. Put the batter jay back on the blender and pulse a couple of times to remix and check the consistency. Add a little water if needed.

Pour 1/4 cup of batter into the skillet, then lift it and swirl it around until it coats the bottom evenly. Cook the crepe for 2 to 3 minutes, checking to see if it is drying on the top and that the bottom is not getting too brown. When the crepe is done enough, it should slide without too much effort. Use a spatula to carefully flip the crepe over. Cook the back side for 1 minute. Remove to a plate, place a piece of wax paper on top and cook the next crepe. Repeat. Batter should make six crepes.

Make the filling:

In the skillet or a sauce pan, melt butter over medium heat, then add the flour, stirring until it is mixed in. Add the cream and stir it to make a creamy sauce. Add the water or wine and stir together. Add in the zucchini, onion flakes, and seasoning. Cook a few minutes until the sauce thickens. Add the scallops and cook for 5 to 8 minutes, depending on the size of the scallops, until they are done all the way through. Don’t overcook as they will get rubbery.

On a plate, place one of the crepes, add 2 tablespoons of filling, fold it into a roll, then place seam side down on a serving plate. Repeat with three more crepes. Put shredded Romano cheese over each crepe.

Recipe makes four filled crepes. You have two extra crepes (if they all came out successfully). These are smaller crepes, so two filled crepes is a good serving portions. Each filled crepe is 4.1 grams of carbs, so both are 8.2 grams per 2 crepe serving.

Hint: You can make this same recipe with shrimp, lobster, or diced chicken in place of the scallops.

Image: Crepes Nutrition Info Image: Scallops filling nutrition info

 

Thai Coconut Soup Bring the Flavor

Photo: Thai Coconut Soup

This week’s “Meatless Monday” recipe isn’t entirely without “meat,” but as I understand it, seafood isn’t included in the ban. I’m using shrimp in this tasty and slightly-spiced soup, but if you’re vegetarian or don’t want to eat seafood, then you can leave it out or replace it with cubes of firm tofu.

The base recipe came from the Atkins web site; however, I added more to it to make it a heartier soup. While it is delicious, it isn’t completely filling, so maybe you can add a salad and/or a low carb roll or even make a grilled cheese sandwich to accompany. Although the recipe makes six one-cup servings, it is low enough in carbs that you can make four servings and gain another half cup of yum. You can also increase the amount of shrimp in it.

Thai Coconut Soup

3 cups Chicken Broth
13.5-ounce can Unsweetened Coconut Milk
1 piece fresh Ginger, 1-inch, peeled and cut into 1/8-inch slices
1/2 cup Spinach or Bok Choy, chopped
2 tablespoons Fish Sauce or Worcestershire Sauce
1 Jalapeño Pepper, finely chopped
1 tablespoon grated Lime Zest
1 teaspoon Sugar Substitute
1/2 pound medium Shrimp, peeled and deveined
4 ounces Mushrooms, cut into 1/4-inch slices
1/2 cup Daikon Radish, cubed
2 Green Onions, thinly sliced
1/4 cup chopped fresh Cilantro (optional)
1 tablespoon fresh Lime Juice

Peel and chop or slice all the vegetables before you begin to cook. Cut the daikon into  small cubes so it will cook quicker.

In an eight cup pot, add the chicken broth, coconut milk, ginger, jalapeño, fish or Worcester Sauce, lime zest, and sugar substitute. Cook on medium heat until it comes to a boil, stirring a few times, then reduce the heat to low, partly cover the top, and continue to simmer for 10 minutes. Remove the ginger slices and discard. Add the daikon and cook another 10 minutes to soften the daikon.

Add shrimp, mushrooms, and bok choy or spinach, Stir well and cook until shrimp are cooked, about four minutes. Stir in the green onions, cilantro if using, and the lime juice.

Spoon into bowls and enjoy.

Nutrition Information

Nutrition Info: Thai Coconut Soup with Shrimp

Nutrition Info for Thai Coconut Soup

 

Delightful Shrimp with Avocado Pesto

Photo: Shrimp with Avocado Pesto

I found this lovely Creamy Avocado Pesto recipe at AllRecipes.com and adapted it to make this delightfully refreshing shrimp pasta with butternut rotini.

As I was contemplating my pasta substitute choices at the grocery store, I spotted Mann’s Butternut Rotini, whooped in excitement, and bought a package. You don’t have to use this exact thing in the recipe. Cubed or spiraled butternut will work just as well, or you can use zucchini noodles I am just excited that Mann’s is making these prepared vegetable options available. In addition to the butternut rotini, they also have cauliflower rice, sweet potato fettuccine, baby cauliflower caulilini, and kohlrabi linguini. I am eager to try all of these except the sweet potato since it is a little higher in carbs than the rest, although the serving size is 1-1/2 cups, so if you cut back to 1/2 cup, you could still have some. Check these out at the Mann’s website

Back to this recipe. The avocado pesto is easy to make. Fresh basil is a must. I had to buy a whole basil plant to get any at my grocery store, but with luck, yours might have some in their produce department. I used large shrimp, but you can use the medium ones.

Shrimp with Avocado Pesto

1 10 ounce-package Butternut Squash Rotini
1/2 pound uncooked medium shrimp, peeled and deveined (optional)1 avocado, peeled and pitted
1/2 lemon, juiced or 1 tablespoon Lemon Juice
1/2 cup fresh basil, or more to taste
4 tablespoons grated Romano cheese, halved
2 cloves garlic
salt and ground black pepper to taste
1/4 cup olive oil, or as needed
1/4 cup diced tomatoes, or more to taste (optional)
salt and ground black pepper to taste

Cook the butternut rotini in the microwave for 2 to 3 minutes to get them partially cooked. (They are in a steamer bag, but it popped open mid-way, so cut a small opening in it to let the steam out.)

In a large skillet, add one tablespoon oil, then add the rotini to cook. Stir it often until it softens, then add the cleaned shrimp and stir fry until the shrimp turn pink. Remove from heat.

In the blender, use a spoon to scoop out the avocado, then add lemon juice, basil, two tablespoons of the Romano, garlic, salt, and black pepper. If you’d like a little more spice, add about 1/4 teaspoon cayenne pepper or crushed red pepper. Pulse until smooth, then add remaining olive oil, pulsing until it looks creamy. Transfer the pesto to the skillet with shrimp and rotini and stir it to coat evenly. Add the rest of the Romano cheese along with a sprinkle of salt and pepper.

Serve immediately. You can refrigerate left-overs for a day or two. The avocado may turn a little darker, but it is still good, and it reheats well.

Makes four delicious servings.

Nutrition Info Shrimp with Avocado Pesto

About that Salmon Salad

Photo: Salmon and Bacon Salad

Heavy winds and rain are blasting my area as we approach the end of March. (I think it came in like a lion, but not sure it will depart like a lamb.) We can only hope April looks more like spring than March has. When the month started, I promised to post the recipe for a great salmon salad. Then it totally slipped my mind as I started getting more of the St. Patrick’s Day recipes up. But here it is. This works great if you have left-over salmon, or you can grill a piece before you make it. You can also use canned or packaged cooked salmon.

This is another yummy recipe from Paleo Leap’s web site, so it is good for Atkins, South Beach, Keto, and Paleo.

1 cup Salmon, grilled and flaked (8 oz)
1 hard boiled Egg, diced
1 Mini Pepper
1/2 Avocado, diced
2 slices Bacon, cooked and broken into pieces
1/4 Onion, minced
2 tablespoons Mayonnaise (homemade or your preference)
1 pinch Cayenne Pepper
1/2 teaspoon Lemon Juice
1 tablespoon fresh Parsley, minced or 1/2 teaspoon dried Parsley
2 tbsp. Olive Oil
1 drop liquid Sweetener
Sea salt and freshly ground black pepper
2 cups of fresh greens (Spring mix lettuce, spinach, arugula – your choice)

To make the dressing:

In a bowl, add the mayonnaise, parsley, lemon juice, cayenne, sweetener, and olive oil then whisk until it is blended.

In a medium-sized mixing bowl, combine the salmon, diced eggs, bell pepper, avocado, and red onion. Add the mayonnaise mixture and toss it together gently. Cover with plastic wrap and refrigerate until ready to serve.

Divide the greens into two bowls, then top with half the salmon mixture into each bowl. Serve.

Makes two healthy servings.

TIP: If you’d rather have shell fish, make this with shrimp, crab, or lobster instead of salmon. It will work just as well.

Image: Nutrition Info