Fiery Caijun Shrimp with Vegetable Quinoa

No matter how hot and humid the season ,spicy foods always entice me. A summer drink like the water melon spritzer works best for me to cool off the heat after a spicy meal like such.
The spicy Caijun Seasoning , commonly used in coastal Lousiania cooking, is pretty simple to put together,goes great on any kind of saute or grilling of seafood. One can serve the spicy shrimp with any kind of whole grain ,Brown rice ,Wild rice ,Freekah , Farro or quinoa ,as in this recipe. Load with lots of vegetable to get the best of the meal.


Recipe : Caijun Seasoning
Ingredients:

2 tablespoon cayenne pepper
2 tablespoon ground smoked paprika
2 tablespoon chili powder, or 2 dried red chilies
2 tablespoon garlic powder
2 tablespoon onion powder
1 tablespoon sea salt
1 tablespoon black pepper(peppercorns)
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried basil

Method

Finely grind all the ingredients in a coffee grinder and store in an air tight container.

Recipe :Caijun shrimp
Ingredients

15-20 Jumbo shrimp ,shelled and deveined
2 teaspoon Caijun Seasoning(as in recipe above)
1 tablespoon Canola oil

Method
Marinate shirmp in the seasoning and oil for 15-20 minutes.
On Stove top
Heat a deep pan, add shrimp and saute 3-4 minutes until shirmp is pink and seasoning is darkened. Serve hot with Vegetable Quinoa.
On Grill
Heat grill on high and grill the marinated shrimp ,about 2minutes on each side.Serve.


Recipe : Vegetable Quinoa
Serves 2-3
Ingredients
1 1/2 cups Quinoa
1 medium onion, chopped
1/2 cup Green or Red or Yellow peppers,chopped
1/2 cup chopped Broccoli(use any other like carrots,peas or green beans)
1/2 cup chopped Kale
1 big clove garlic,finely chopped
1 tablespoon extra-virgin olive or canola oil,divided
4 cups chicken or vegetable broth
1/2 teaspoon Salt
1/2 teaspoon Chilly powder
1/2 teaspoon cumin powder
pinch of turmeric
1/4 cup chopped cilantro and parsley
2 teaspoon freshly squeezed lime\lemon juice

Method

Wash quinoa and drain all water.

Heat a big skillet over medium flame. Add oil and onion,Saute until translucent about 2-3 minutes;add garlic and spices then add quinoa ,saute for 2-3 minutes then stir in vegetables and season with salt. Add 2 cups of water ,cover and cook until quinoa is tender. Serve warm with caijun shrimp.

Coconut Shrimp with Orange Marmalade

If you are a fan of Outback Steakhouse Coconut Shrimp, you will enjoy this recipe. It cuts 300 calories and 33 carbohydrates just for the shrimp portion. This recipe also cuts over 350 calories and 105 carbohydrates with the marmalade! I hope you enjoy!

Coconut Shrimp:
Coconut or macadamia nut oil, for frying
1/2 cup coconut flour
1/2 tsp Celtic sea salt
2 pinches ground cayenne pepper
1 1/2 tsp Chinese five-spice powder
1/2 cup shredded unsweetened coconut flakes
2 egg whites
1 pound shrimp, deveined and peeled

Heat 2 inches oil over medium high heat. Season coconut flour with salt, cayenne pepper and five-spice powder.

Add coconut flakes to seasoned coconut flour and combine. Lightly beat the egg whites. Dip shrimp in the egg whites, then coat with the coconut breading. Fry shrimp 5 minutes in hot oil until evenly golden and crispy. Serve with orange marmalade. Makes 4 servings.

Orange Marmalade:
1/2 cup Nature's Hollow Marmalade
1/4 cup Dijon-style mustard
1/4 cup xylitol honey
1/4 tsp hot pepper sauce

Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well and enjoy. Makes 4 servings.

NUTRITIONAL COMPARISON: (6 shrimp)
OUTBACK Steakhouse coconut Shrimp = 690 calories, 21g fat, 29g protein, 67 carbs, 8 fiber
OUTBACK ORANGE Marmalade (1/4 cup serving) = 403 calories, 0g fat, 0g protein, 107g carbohydrates!!! 1.6g fiber

"Healthified" Coconut Shrimp = 252 calories, 14g fat, 30g protein, 12 carbs, 7g fiber (4 effective carbs)
"Healthified" Orange Marmalade (1/4 cup serving) = 29 calories, 0g fat, 0g protein, 2 carbs, 0 effective carbs

Shrimp Stuffed Peppers

For all you pepper lovers out there, here is an awesome way to enjoy them!

3 whole bell peppers
1/4 cup coconut oil, divided (or butter)
Celtic sea salt and pepper to taste
12 medium shrimp - peeled, deveined and chopped
1/8 cup chopped fresh basil
2 cloves garlic, chopped
1/4 cup broth (chicken or other)
1/2 cup freshly grated Parmesan cheese, divided
Optional: Capers for garnish

Preheat oven to 350 degrees F. Scoop out the flesh of the peppers; set aside.

Heat 1/4 cup coconut oil or butter in a large, deep skillet over medium high heat. Saute shrimp, basil and garlic until shrimp turns pink, about 1 minute. Season with salt and pepper. Pour in broth, and cook 5 minutes.

Transfer to a large bowl, and mix in 1/4 cup Parmesan cheese. Stuff mixture into pepper shells, and sprinkle top with remaining Parmesan cheese. Bake in preheated oven for 30 to 40 minutes, or until peppers are tender. Makes 3 servings.

NUTRITIONAL INFORMATION (per serving):
Shrimp Sandwich = 490 calories, 29g fat, 9g protein, 49 carbs, 1g fiber
“Healthified” Shrimp = 235 calories, 23g fat, 9g protein, 9 carbs, 3g fiber

Foodbuzz 24x24 : Save the Coast - A Louisiana Seafood Celebration

As a seafood and nature lover,the Gulf coast Oil spill's dire consequences immensely concerns me.When Foodbuzz announced the 24x24 Gulf Ambassador event dedicated towards raising money for those affected by the Gulf oil spill.I could not possibly miss the opportunity to support the rebuilding efforts and promptly proposed a Gulf inspired meal titled "Save the Coast - A Louisiana Seafood Celebration".Apparently Mr.Healthnut and I were in planning of a get together.It has been a year since we moved to Columbus and was about time we socialized with our new acquaintances.With my proposal accepted and my amiable pals available to join in the seafood feast,here is how I proceeded to prepare and execute the memorable dinner.


Normally I would start the preparation for a party(like this one) at least 3 days ahead.But it was different with seafood which tastes best the same day as cooked.The only prep work the day before was to have all the ingredients in hand.

Since my friends share the same love for spicy seafood ,the main ingredients were exclusively seafood.I choose affordable simple kind - crab,shrimp and fish,since we wanted this to be a budget friendly meal.Inspired by traditional Louisiana cuisine,each of the courses had to be flavorful but not overwhelmingly spicy as the weather was already turning up the heat.

All the seafood was bought from the local markets of Columbus that sell the best quality seafood.Some of the fresh herbs(thyme and cilantro)and vegetables(tomatoes and okra)were from my home garden(yes,harvested from my first ever home garden).


Appetizer
Herbed Mini Crab Cakes

To get the festivity rolling,these bite-size crab cakes were an appetizing start.The sauteed vegetables are mixed with crab meat,fresh and dried herbs ,spices and cooked to a slight crunch.These were gone in no time,so the first course of the meal had to be served promptly.
Recipe
Makes 25 mini crab cakes
Ingredients
1/2 pound crab meat
1/4 cup finely chopped onion
1/4 cup finely chopped green bell pepper
3 tablespoons finely chopped celery
2 tablespoon cilantro or parsley,finely chopped
1 teaspoon dried thyme
1/2 cup bread crumbs + 2 tablespoon
1 Organic egg
1 teaspoon Worcestershire sauce
1 teaspoon fresh ginger,finely minced
1 teaspoon salt
3/4 teaspoon cayenne pepper
3 tablespoon canola oil

Method
Heat about 2 teaspoon of oil in large pan,cook the onions, bell pepper, and celery ,until softened, about 8 minutes.Cool.

Whisk together the egg ,worcestershire sauce ,ginger,cayenne and salt in a large bowl, mix in the crab meat,cooked onion mixed and 1/2 cup bread crumbs.Shape into bite size patties.Dredge the patties in remaining bread crumbs.

Heat the oil in a large non-stick or cast iron pan over medium heat. When oil is hot, carefully place crab cakes, in batches, and fry until browned, about 3 to 4 minutes on each side.Serve warm with tartar sauce.

Starter - Entrée : Okra Shrimp Roux Gumbo with Jalapeno Butter milk Corn bread

Gumbo is a luscious flavorsome soups savored in the Louisiana cooking.The stew is thickened with the roux sauce(made with equal portion of fat and flour),the mellow okra,spices and finally a variety of seafood are cooked slowly until the seasons marry.Usually enjoyed over bowl of white rice,I served with a more exciting jalapeno corn bread instead.I seeded the jalapenos again to avoid the excess heat.The buttermilk not just balances the heat but also makes the bread really moist.
Usually a soup and bread like such would make my meal complete,but as this was feast on grand scale,I was glad the guest were waiting for more.

Recipe
Serves 6-8
Ingredients
1 pound large shrimp(25-30 count), peeled and deveined
1 pound okra, sliced
2 tablespoon all purpose flour
2 tablespoon canola oil
1 medium onion,finely chopped
1/2 cup celery ,finely chopped
1/2 cup bell peppers,finely chopped
2 ripe Tomatoes steamed,peeled, seeded and chopped
2 cloves garlic, minced
1 can (10 1/2 ounces ) tomatoes
2 tablespoon fresh parsley, chopped
1/2 teaspoon cayenne pepper
2 bay leaves
3 cups water
Salt and pepper

Method
In a large cast iron Dutch oven or pot add the oil and flour.Cook over medium-low heat ,stirring constantly until the roux is lightly brown and aromatic,about 30 minutes.Add onions, peppers, celery and garlic. Saute for 4-5 minutes,add the tomatoes ,cayenne and bay leaves,cook for 2-3 minutes before stirring in the water.Cover and bring to a slow boil.Add the okra and simmer for 10-15 minutes until softened.Now add the shrimp and simmer another 15 minutes.Serve warm with the corn bread.


Jalapeno Butter milk Corn bread

Recipe
Ingredients
1 cup yellow cornmeal
1 1/4 cup all purpose flour
1 big Jalapeno pepper,seeded and chopped
2 large Organic eggs
1 1/2 cup reduced fat buttermilk
1 teaspoon baking powder
1/4 cup canola oil
1/2 teaspoon salt
Method
Preheat oven to 375 degrees F.In a large mixing bowl, whisk together the eggs ,and add the buttermilk and baking soda, and whisk to combine. Add the flour, cornmeal, peppers, and salt. Using a spatula stir until just blended. Do not over mix.
Pour batter into a greased 8 inch cast iron pan or a square baking pan or a baking dish. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let cool few minutes before slicing.Serve warm with the Okra shrimp gumbo.


Main Course
Cajun Seafood Jambalaya

Jambalaya is another one of the most celebrated food in the Southern cuisine,prepared with variety of meat,spices and rice.I kept mine strictly seafood,the Cajun style has no tomatoes,the spice rubbed seafood is browned for the extra smoky aroma then cooked with rice and vegetables.
Last and fulfilling end of the savory course,the only craving now was for the dessert.
Recipe
serves 6-8
Ingredients
2 pound Tilapia or other firm white fish fillets
1/2 pound large shrimp, peeled and deveined
3 cups long grain rice,washed and drained
1 large onion,chopped
2 cup bell peppers(red,yellow and green),chopped
1 cup celery,chopped
2 cloves garlic,finely chopped
4 cups low sodium chicken stock
2 tablespoon canola oil
fresh cilantro or parsley for garnish.

For Cajun Seasoning
1 teaspoon cayenne pepper
3/4 teaspoon chili powder
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon black pepper
1 teaspoon salt

Method
In a small bowl,mix together all of the ingredients under the seasoning list.Rub about a tablespoon of the seasoning over the fish fillet and shrimp.Let marinate in fridge for 10-15 minutes.
Meanwhile heat oil in a dutch oven or skillet on medium-high heat,add the onion,pepper and celery,saute to 3-4 minutes until soft,add the garlic and a tablespoon of the cajun seasoning and cook 2-3 minutes,get the vegetables out of the pan.
Add the fish fillets ,one at a time in to the pan and cook 5-6 minutes on each side until spice on the crust is nicely browned,take the fish out and cook the shrimp for 4-5 minutes until spices is brown and aromatic.Set the shrimp aside along with the fish.Now add the rice in to the pan ,stir frequently,cook 3-4 minutes until rice is pearly white,then pour in the stock and drop the bay leaf;bring to a boil.Cover,reduce heat and simmer for 10-12 minutes.Then mix in the vegetable mixture,fish fillet(torn in smaller chunks) and shrimp,cook another 10 minutes until rice is fully cooked.Discard the bay leaves.Serve warm.Garnish with fresh parsley or cilantro.

Drink
Berry Lemon Spritzer

A refreshing blend of berries and lemons,the chilled drink was a perfect thirst quencher.
serves 6
Ingredients
1 cup assorted frozen berries
2 lemons,quartered
2 tablespoon sugar
10 ounce bottle of lime flavored soda water
Ice cubes

Method
Puree the frozen berries in a blender with the sugar until smooth.Filter the puree to remove the pulp.Pour about 2 tablespoon of the berry juice in each glass.Add the ice cubes,soda water,a lemon wedge in each and serve immediately.

Dessert
Peach Chocolate Banana Foster with thyme infused caramel sauce

For a sweet finish to the enticing feast,nothing could have been more cooling than an ice cream dessert.Quick to put together with simple ingredients, caramelized fruit and ice cream,this is the kind of dessert one can prepare right in front of the guests of the party.My version is non-alcoholic,for added flavor I infused the caramel sauce with fresh thyme.

Serves 6
Ingredients
1 tablespoon unsalted Organic butter or virgin pressed coconut oil
1 tablespoon dark brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
3 medium ripe bananas, sliced
1/2 teaspoon finely grated orange zest
1/4 cup orange juice
3-4 sprigs of fresh thyme
2 ripe peaches ,chopped
6 scoops of reduced fat Ice cream(I made my own Chocolate Almond ice cream)
Method
Melt the butter or coconut oil in a pan on low heat. Add brown sugar, cinnamon and nutmeg and stir until sugar dissolves. Add the orange juice,thyme and bring sauce to simmer. Add peaches ,bananas and cook for about a minute ,sprinkle the zest and turn the heat off. Discard the thyme sprigs,place the fruit in the serving plates,pour some sauce over each,and serve with the ice cream.

As much as we loved the succulent seafood meal ,we were also very anxious about the extent of damage the spill has caused to the marine and wild life in the Gulf not to mention the fishermen whose livelihood depend on the business,and how it would affect some of our seafood choices in years to come until natural purity of coastal waters is restored.
Foodbuzz has pledged to donate $250 on behalf of every featured 24x24 publisher of the month, to Greater New Orleans foundation,which has been playing a key role in relief efforts in the wake of the tragic oil spill.I am truly pleased to have been selected as the Foodbuzz 24x24 Gulf Ambassador.

Be sure to check back with other 24X24 posts of this month here.

Shrimp with Lemon "Rice" and Crispy Basil

This was a tasty dinner. Lots of flavors going on here. It takes a little time to prepare, but I prepared the Cauliflower Rice the night before along with pre-frying the basil. I also had the marinated shrimp ready to go when I got home from work, so all I had to do was do a quick fry of the "rice" and a quick fry of the shrimp...all done!



SHRIMP:
16 jumbo shrimp (about 1 1/2 pounds), peeled and de-veined
1 TBS ancho chile powder
1 1/2 tsp garlic salt
1 tsp ground coriander
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp pepper
1-2 TBS coconut oil or ghee
LEMON RICE:
1 1/2 TBS coconut oil or butter/ghee
1/2 cup finely diced onions
1 clove garlic, minced
4 cups Cauliflower converted into rice
1/4 cup chicken stock
1/4 cup fresh lemon juice
1 1/2 tsp Celtic sea salt plus more to taste
1/4 tsp freshly ground black pepper plus more to taste
1 large zucchini, trimmed, seeded, and diced, optional
FRIED BASIL:
1 cup coconut oil or ghee
1 large bunch fresh basil, leaves only, well washed and dried

Shrimp: Rinse the shrimp under cold running water. Place the chile powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.

Add coconut oil and preheat pan to medium-high heat. When the pan is hot a drop of water will skitter in the pan. When ready to cook, place the marinated shrimp in the hot pan. They will be done after cooking 1 to 3 minutes per side. When done the shrimp will turn pinkish white and will feel firm to the touch.

Lemon Rice: Place cauliflower flowerettes in a food processor. Pulse until small pieces of "rice." Heat the oil in a medium saucepan over medium heat. Add the onions and allow them to sweat their liquid for 4 minutes. Add the garlic and sweat for an additional 3 minutes. Stir in the "rice" and zucchini and sauté it for 3 minutes. Add the stock, lemon juice, salt, and pepper. Simmer for 10 minutes, or until the "rice" has absorbed most of the liquid.

Fried Basil: Heat the oil to 350 degrees on a candy thermometer in a large saucepan over high heat. Standing as far back from the pot as possible and wearing an oven mitt, drop the basil leaves into the hot oil. The oil may bubble and splatter. Fry for about 1 minute, or until the leaves are crisp. Using a slotted spoon, transfer the leaves to a double layer of paper towels to drain. Adapted from Epicurious.com

NUTRITIONAL COMPARISON:
White Rice = 242 calories, 53 carbs, 0 fiber
Brown Rice = 218 calories, 46 carbs, 4 fiber
Quinoa = 222 calories, 39 carbs, 5 fiber
Wild Rice = 166 calories, 35 carbs, 3 fiber
Cauliflower Rice = 28 calories, 3 carbs, 1 fiber

Shrimp(Prawn) Biryani and A FriendShip Poem..Game of Tag

My love for biryani continues with Shrimp Biryani. Each of the biryanis have a slight variation in how its layered. In the shrimp biryani the shrimp mixture is laid at bottom with partially cooked rice on top.
Shrimps tastes best when cooked fresh. They are soft and juicy if cooked for right amount of time,overcooking gives it a hard texture. Biryani makes shrimp spicy and flavorful.

Ingredients
3cups Basmati rice
1 pound medium Shrimp\Prawn shelled and deveined(Removing the vein)
1 tablespoon Ginger garlic paste
1 cup Fat free Yogurt
1 tablespoon Ground spices cloves, cinnamon ,coriander seeds and cumin seeds(aka Garam Masala)
1 cup Chopped cilantro and mint
1 medium Onions
1/2 of lime,Squeeze all the juice,fish out the seeds.
2 green chillies
1 teaspoon red chilly powder
1 teaspoon turmeric
2 teaspoon salt
3 tablespoon Extra Virgin Olive Oil
orange food color dissolved in 2 tablespoon of low fat milk.

To make the Shrimp Biryani
Fry Onions and Cook Rice(70%)
wash and soak rice for 15minutes. In a medium Saucepan heat 3 tablespoon of Olive oil and add thinly sliced onions and pinch of salt. Saute until golden brown and remove from the oil and set aside. Now add about 6 cups of water along with whole spices and salt in the same sauce pan and bring to a boil.Drain all the water from soaked rice and add to the boiling water. Let cook while occasionally stirring and partially covered with the lid. Cook until its 70% done.Drain the rice in a strainer\colander.
Shallow fry the Shrimp
While the rice is cooking ,clean the Shrimp .Run through some cold water and pat dry. In a bowl mix shrimp with turmeric ,ginger garlic paste, chilly powder and 1/2 teaspoon salt.
Heat the oil in a big sauce pan on medium high heat. Shallow fry the shrimp, cook for about 4-5 minutes just until changes color and masala is roasted. Remove and set aside in bowl.

Prepare the Gravy and make layers.
In the same saucepan used to fry the shrimp, add the fried onions,yogurt and chopped greens. Let simmer for 2 minutes. Now add the fried shrimp.

Top with the partially cooked rice and sprinkle remaining onions,chopped greens,lime juice and food color.

Cover tightly and cook for just for another 8-10 minutes on medium heat.
Wait for at least 10 minutes before removing the lid of the saucepan.
Mix Layers
Before serving mix completely from bottom up and lay on the serving plate with the shrimp on top.Garnish with sliced beets ,mint and lemon.


Shrimp Nutrition facts
Shrimp is high in calcium and protein but could considerably raise your cholesterol if eaten in excess.
To Devein the Shrimp
Remove the vein by making a shallow cut lengthwise down the outer curve of the shrimp's body, allowing the dark ribbon-like digestive tract to be removed with a pointed utensil. Alternatively, if the tail has been detached, the vein can be pinched at the tail end and pulled out completely with the fingers.Some stores do sell shrimp with veins removed,that can save lot of work.

This recipe is my entry for Sangeeth's Eat Healthy :Calcium Rich Event

I have been tagged!
Nidhi of Sizzling Bites has tagged me with a poem on friendship.


We need friends for many reasons,all throughout the season.

We need friends to comfort us when we are sad,and to have fun with us when we are glad.

We need friends to give us good advice,

We need someone we can count on,and treat us nice.

We need friends to remember us once we have passed ;sharing memories that will always last.
Spread the poem of friendship.1. Everyday Life 2. Words of Love 3. Sheng's Simple Thoughts . . . 4 My Wonderful Life ....5. Can of Thoughts 6. Designs By Vhiel 7. Vhiel's Corner 8. Anything and Everything in Between 9. A Mother's Stuff 10. housewifeatwork 11. My Receipes 12. Vblogger 13. thefootloosechef 14. Sizzling Bites 15.Health Nut 16.You next

I would like to pass this to
Anjum
Maimoona
Jaishree
Aparna
Vegetable Platter