Herbed Quinoa Shrimp Bowls

Herbed Quinoa Shrimp Bowls

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Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.

Do you have a New Year’s resolution? With the new year approaching fast, I find myself thinking of my own New Year’s resolutions.   Like many of you, one of my resolutions is to eat differently.  I say different because I don’t necessarily want to eat less or lose a bunch of weight, I just want to eat less refined sugar and simple carbohydrates like white rice. I have found that by eating a little more protein and less simple carbohydrates I generally feel better and have less hunger throughout the day.  As with everything, moderation is key to my success and my goal of maintaining this small change does not mean I will pass on every cookie and slice of bread. It means certain foods will be eaten less often. This year is all about balance!

I hope the new year brings you success and happiness in all that you do. Cheers to 2020!

I find dishes like Herbed Quinoa Shrimp Bowls perfect for my resolution because they’re high in protein, both the shrimp and quinoa, a good source of fibre and loaded with fresh flavour from parsley, garlic and lemon. It also has arugula which I absolutely love lightly wilted. It’s simple, delicious and a great way to help refine the way you eat.

Raw shrimp, arugula and lemon dressing in preparation for Herbed Quinoa Shrimp Bowls.
Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.

Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.
Herbed Quinoa Shrimp Bowls
Print Recipe
    Servings Prep Time
    2 people 15 minutes
    Cook Time Passive Time
    25 minutes 5 minutes
    Servings Prep Time
    2 people 15 minutes
    Cook Time Passive Time
    25 minutes 5 minutes
    Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.
    Herbed Quinoa Shrimp Bowls
    Print Recipe
      Servings Prep Time
      2 people 15 minutes
      Cook Time Passive Time
      25 minutes 5 minutes
      Servings Prep Time
      2 people 15 minutes
      Cook Time Passive Time
      25 minutes 5 minutes
      Ingredients
      Shrimp Bowls
      Dressing
      Servings: people
      Instructions
      1. Combine vegetable broth and quinoa in a medium pot. Bring to a simmer, cover and cook according to package directions until tender. Allow quinoa to rest for 5 minutes and fluff with a fork.
      2. While quinoa is cooking make dressing by whisking all ingredients together in a small bowl.
      3. Pat shrimp dry and season with salt and pepper.
      4. Heat 1 tbsp of olive in a medium skillet over medium heat. Add shallot and garlic and sauté for 2 minutes until softened. Stir in shrimp and cook for 2 minutes per side.
      5. Add warm quinoa, arugula and 1/2 of the dressing and toss to combine over low heat until arugula is slightly wilted, about 1 minute.
      6. Scoop into serving dishes and drizzle each with remaining dressing and sprinkle with parmesan cheese if desired. Serve immediately.

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      Scallops with Tarragon Cream Sauce

      Scallops with Tarragon Cream Sauce

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      A tarragon infused cream sauce is one of my favourites.  It’s so good on chicken and plump, juicy scallops.  Scallops with Tarragon Cream Sauce makes a wonderful appetizer, first course or even an entrée served over mashed potatoes.   As with most seafood, the scallops cook in minutes for a quick dish that’s simple to prepare but looks and tastes much more elaborate.  Your guests will be impressed.

      Seared scallops in a stainless steel pan resting on a metal trivet in preparation for Scallops with Tarragon Cream Sauce

      The key to this dish is to make sure the scallops get a good sear. The sear not only adds depth of flavour but helps to seal in the juices from the scallops. This is achieved by making sure the scallops are dry by patting with a paper towel and also by using a hot pan with hot oil. The other very important thing is not to overcook the scallops.  Overcooked scallops are tough and rubbery and it takes no time at all to go from perfectly cooked to overdone.  So have all your ingredients and equipment ready before you start and be focused on the dish while cooking to ensure they are not only seared properly but cooked for only a couple of minutes per side.  In other words, there’s no room for a bathroom break once those scallops hit the pan.

      But don’t be put off by a smidge of fussiness, this dish is very simple and uses the basic technique of deglazing the pan after removing the scallops, adding heavy cream and tarragon and reducing to create a gloriously silky sauce that will have you wanting to lick your plate.  Enjoy!

      Scallops with Tarragon Cream Sauce arranged on a metal platter that sits on a table napkin.

      Scallops with Tarragon Cream Sauce arranged on a metal platter that sits on a table napkin.
      Scallops with Tarragon Cream Sauce
      Print Recipe
        Servings Prep Time
        4 appetizers 15 minutes
        Cook Time
        13-15 minutes
        Servings Prep Time
        4 appetizers 15 minutes
        Cook Time
        13-15 minutes
        Scallops with Tarragon Cream Sauce arranged on a metal platter that sits on a table napkin.
        Scallops with Tarragon Cream Sauce
        Print Recipe
          Servings Prep Time
          4 appetizers 15 minutes
          Cook Time
          13-15 minutes
          Servings Prep Time
          4 appetizers 15 minutes
          Cook Time
          13-15 minutes
          Ingredients
          Servings: appetizers
          Instructions
          1. Pat scallops dry on both sides with a paper towel.
          2. Heat oil in a large skillet over medium-high heat. When the oil is hot add scallops and cook for approximately 2 minutes per side depending on size. Flip scallops and cook for an additional 2 minutes.
          3. Remove scallops to a plate and cover with foil.
          4. Over medium-high heat add wine to the pan and whisk to pick up any caramelized bits in the pan. Allow wine to reduce for 2-3 minutes.
          5. Whisk in heavy cream and tarragon and continue to reduce for about 5 minutes until sauce is reduced by half and has thickened. Remove from heat and stir in salt and pepper.
          6. Arrange scallops on a platter or serving dishes and drizzle each with a tablespoon of sauce. Serve immediately.
          Recipe Notes

          -makes about 3/4 cup of sauce.

          -you can use stainless steel, cast iron or non-stick skillets.  The key to a good sear is having the pan and oil hot and not overcrowding the scallops.

          -also delicious served as a main course over mashed potatoes.

          -makes 4 appetizer servings or 3 main-course servings.

          -using fresh tarragon is a must for this recipe.

           

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          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Spicy Miso Shrimp

          Spicy Miso Shrimp

          Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.

          Dad will love these Spicy Miso Shrimp! They are so simple to make and are laced with garlic, ginger and that wonderful umami flavour that miso brings. They’re the perfect nibble between sips of cold beer on a day that’s meant for him.

          Ingredients for Spicy Miso Shrimp on a dark wooden board.
          Raw shrimp piled high in a small metal dish in preparation for Spicy Miso Shrimp.

          What is miso?

          In the simplest term, miso is a fermented soybean paste. Along with the soybeans, the type of miso is dependent on the other ingredients and the fermentation process used. Although miso is generally made from soybeans it can also be made from a combination of other ingredients such as rice, barley, rye and even chickpeas these days. Miso is generally available in white, red or mixed with red being darker and heavier in flavour. Miso is great in soups, sauces and marinades to name a few.

          Here is a great post from The Spruce Eats on miso and some of its great uses.

          Panfried Spicy Miso Shrimp in a cast iron skillet.
          Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.

          Want more food that dad will love on Father’s Day?

          Catalina Wings

          Crispy Chicken Sliders with Wasabi Slaw

          Bacon Jam Mozza Burger

          Spicy Miso Shrimp stacked high and skewered by a seafood fork.

          Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.
          Spicy Miso Shrimp
          Print Recipe
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          4-6 minutes
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          4-6 minutes
          Spicy Miso Shrimp served in a small decorative skillet on a dark wooden board.
          Spicy Miso Shrimp
          Print Recipe
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          4-6 minutes
          Servings Prep Time
          4 people 20 minutes
          Cook Time
          4-6 minutes
          Ingredients
          Servings: people
          Instructions
          1. Pat shrimp dry with a paper towel and set aside in a medium bowl. Whisk together remaining ingredients except for canola oil. Toss shrimp with paste.
          2. Heat a large skillet over medium-high heat and add oil. Once hot add shrimp and cook in a single layer. Cook for about 2-2 1/2 minutes per side until the paste starts to caramelize and stick to the shrimp.
          3. Remove shrimp to a serving plate and garnish with lime wedges and cilantro if desired. Serve immediately.
          Recipe Notes

          If the shrimp are too crowded in the pan they will not brown in the time it takes to cook them.  They only take minutes to cook, so cook in two batches if you do not have a large enough skillet.  Wipe out skillet between batches.

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          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Red Curry Coconut Shrimp

          Red Curry Coconut Shrimp

          Looking for quick, easy and delicious? 

          Red Curry Coconut Shrimp is a quick and easy one pot dish that’s perfect for any night of the week.  One pot dishes are some of my favourites and the tastiest too!  

          Red Curry Coconut Shrimp hits all the right points to make it on regular rotation. Tender shrimp cook quickly and get nestled into a super easy creamy coconut curry sauce.  A toss in of snow peas adds nutrients, colour, texture and flavour to make this the perfect weeknight meal. 

          One of the reasons I love shrimp during the week is because they thaw very quickly and this is helpful when you’ve forgotten to take something out to thaw.  Simply place your frozen shrimp in a bowl and cover with cool water.  If they’re not quite thawed by the time you have everything else assembled, simply drain and refill the bowl with cool water.  They will thaw in only a few more minutes. 

          I like to serve this dish over Coconut Rice that’s fragrant, sticky and delicious.  It’s a great pairing with the creamy coconut sauce and slightly crunchy snow peas. Enjoy!

          Red Curry Coconut Shrimp
          Print Recipe
            Servings
            3-4 people
            Servings
            3-4 people
            Red Curry Coconut Shrimp
            Print Recipe
              Servings
              3-4 people
              Servings
              3-4 people
              Ingredients
              Servings: people
              Instructions
              1. Slice green onions, separating the white and reserving the green for garnish. Whisk together coconut milk, curry paste, fish sauce, and brown sugar.
              2. Heat oil in a medium sauté pan over medium heat. Add whites of green onion and garlic. Sauté for one minute and add shrimp in a single layer. Cook shrimp 2 minutes per side and remove from pan.
              3. Add coconut milk mixture to the pan and bring to a full simmer. Add snow peas and stir to coat. Allow to simmer uncovered about 4 minutes over medium/high heat. Stir once or twice until snow peas are just tender and the sauce has reduced to a syrupy consistency.
              4. Toss shrimp back into the pan and stir to coat with sauce and warm throughout for about 1 minute. Season lightly with salt.
              5. Serve immediately over rice and garnish with reserved sliced green onions, fresh cilantro and a squeeze of fresh lime juice.

              Affiliate Disclosure

              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Potato Crusted Halibut

              Potato Crusted Halibut

              Prefer gluten free, but want crispy, golden panfried fish?  Potato Crusted Halibut is a lovely, light entree that’s not only gluten free but a quick and easy weeknight meal that satisfies crispy cravings. 

              Potato flakes are a great alternative to bread crumbs or cracker crumbs in most instances.  They fry up crisp just like bread crumbs, are neutral in taste and can take on herbs and spices, letting the flavour of your fish shine.  For this recipe I used thin halibut fillets that cooked up flaky in minutes.  I also served the Potato Crusted Halibut with my Tomato Relish, which is a wonderful, fresh accompaniment.

              One of my goals for this blog was to showcase how potato flakes can be used as a coating/breading but also to point out that it’s not limited to fish or breading for that matter.  It can be used most places that bread crumbs are used like breaded chicken cutlets, meatballs, salmon cakes or thickening soup like my Broccoli Cheddar Soup So maybe you’re looking for gluten free, or maybe just want a change? Remember potato flakes are for more than just mashed potatoes. Enjoy!

              Recipe source for Potato Crusted Halibut:  Compelled To Cook

              Potato Crusted Halibut
              Print Recipe
                Servings Prep Time
                4 people 15 minutes
                Cook Time
                6 minutes
                Servings Prep Time
                4 people 15 minutes
                Cook Time
                6 minutes
                Potato Crusted Halibut
                Print Recipe
                  Servings Prep Time
                  4 people 15 minutes
                  Cook Time
                  6 minutes
                  Servings Prep Time
                  4 people 15 minutes
                  Cook Time
                  6 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Pat fish fillets dry with a paper towel and season generously with salt and pepper on both sides.
                  2. Whisk eggs together in a shallow bowl.
                  3. Add potato flakes to a separate shallow bowl and season with dried herbs if desired, 1/4 tsp salt and 1/8 tsp pepper.
                  4. Heat olive oil in a medium size non stick skillet until hot over medium heat.
                  5. Dunk one fish fillet into eggs to coat evenly, then place into potato flakes. Flip to coat evenly on both sides. Add to hot pan and repeat with remaining fish fillets. Panfry for 2-3 minutes per side until golden. Remove from pan and serve immediately with Tomato Relish or your favourite tartar sauce.
                  Recipe Notes

                  -Be sure to use potato flakes and not the ground potato meal as typically used for boxed instant mashed potatoes.  I found the potato flakes at my local bulk barn.

                  -Serve with Tomato Relish

                  -The thickness of your halibut may vary from mine, which were on the thinner side.  Thicker fillets may require 30-60 seconds more cooking per side.

                  Kohlrabi Crab Cakes

                  Kohlrabi Crab Cakes

                  Are you growing kohlrabi in your garden this year? Fresh kohlrabi is amazing, and with it, you’ll be able to treat yourself to these lovely Kohlrabi Crab Cakes.  They make a wonderful lunch served with dill sauce and a green salad. Not home for lunch most days?  Try them as an appetizer, or top with a poached egg for a heartier meal.

                  If you happen to have a little fresh kohlrabi left, trim, peel and cut into sticks.  Dunk the fresh sticks in leftover dill sauce or your favourite veggie dip.   You will love how crisp and refreshing the kohlrabi is and wonder why you haven’t been munching on it sooner.  Kohlrabi is also great in stews, soup, gratins, and salads.

                  Recipe source for Kohlrabi Crab Cakes:  Compelled To Cook

                   

                  Kohlrabi Crab Cakes
                  Print Recipe
                    Servings Prep Time
                    10 3-4" cakes 25-30 minutes
                    Cook Time
                    20 minutes
                    Servings Prep Time
                    10 3-4" cakes 25-30 minutes
                    Cook Time
                    20 minutes
                    Kohlrabi Crab Cakes
                    Print Recipe
                      Servings Prep Time
                      10 3-4" cakes 25-30 minutes
                      Cook Time
                      20 minutes
                      Servings Prep Time
                      10 3-4" cakes 25-30 minutes
                      Cook Time
                      20 minutes
                      Ingredients
                      Dill Sauce
                      Kohlrabi Crab Cakes
                      Servings: 3-4" cakes
                      Instructions
                      Dill Sauce
                      1. Whisk all ingredients together in a small bowl and keep chilled until ready to use.
                      Kohlrabi Crab Cakes
                      1. Trim ends off kohlrabi and peel with a vegetable peeler. Grate using a large grater and add to a separate bowl. Sprinkle with salt and allow to sit for 5 minutes. Drain and squeeze dry with a paper towel. Using the same large grater, peel and grate potato and pat dry with a paper towel. Add to kohlrabi.
                      2. In a large bowl stir together egg, dill, dijon mustard, celery salt and pepper. Stir in drained crab meat, prepped and dried grated kohlrabi and potato, bread crumbs, flour and green onions.
                      3. Add about 1 tbsp of oil to a large non stick skillet and heat over medium heat until hot. Form approximately 1/4 cup of batter into a 3-4" round patty. Flatten as much as you can while still retaining its shape. Pan fry for 5-6 minutes per side, adjusting heat if necessary. Remove to a paper towel lined plate and keep warm in a low oven while cooking any remaining cakes. Serve immediately with dill sauce.