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!

Author:  Compelled to Cook

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.

      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.

          Shrimp and Pesto Pasta

          Shrimp and Pesto Pasta

          Recently I treated myself with a 3 piece pasta attachment set for my Kitchenaid stand mixer, and I’m wondering why it took me so long. Let’s start by saying I have the tendency to be on the frugal side and there always seemed to be something more important to spend a couple hundred bucks on. I did give some consideration to the less expensive counter top hand roller for a fraction of the price, but I’m also on the fussy side. I wanted what I wanted, so this little item on my wish list sat on the back burner. But now I have it, and I’m thrilled to share with you Shrimp and Pesto Pasta.

          Of course you can make pasta by hand, and that’s a blog post in itself, but the convenience and ease of the roller and cutters is undeniably great! It makes having fresh pasta simple and easy. One of the first dishes to get pumped out of my new set is a simple and delicious Shrimp and Pesto Pasta. Certainly not a unique combination, but worthy of being a regular on your weeknight plate because of how quick it comes together once the pasta has been rolled.

          Once you get the feel for making fresh pasta, you can experiment with different flavours, flours and shapes. It’s so much fun to be creative and even better when you get to savour the results.

          Recipe source for Shrimp and Pesto Pasta:  Compelled To Cook

          Shrimp and Pesto Pasta
          Print Recipe
            Servings Prep Time
            2 people 15 minutes
            Cook Time
            10-20 minutes
            Servings Prep Time
            2 people 15 minutes
            Cook Time
            10-20 minutes
            Shrimp and Pesto Pasta
            Print Recipe
              Servings Prep Time
              2 people 15 minutes
              Cook Time
              10-20 minutes
              Servings Prep Time
              2 people 15 minutes
              Cook Time
              10-20 minutes
              Ingredients
              Servings: people
              Instructions
              1. Season 3 litres of water with 1 1/2 tbsps of kosher salt and bring to a boil. Cook pasta according to package directions. Drain and reserve 1/4 cup of cooking liquid. If using fresh pasta, cook for 3 minutes, stirring occasionally. Drain and reserve 1/4 cup of cooking liquid.
              2. Dab shrimp dry with a paper towel and season with salt and pepper. In a medium sauté pan heat olive oil over medium heat. Add shrimp and garlic and cook for approximately 2 minutes per side until shrimp curl and turn opaque. Remove shrimp from pan and set aside.
              3. Add pesto and 2-3 tbsp of pasta cooking liquid to the same skillet over low heat just to warm, stirring once or twice. Add cooked pasta and toss to coat. Toss in shrimp to warm and combine. Serve immediately, garnishing with parmesan cheese.
              Recipe Notes

              Fresh pesto and pasta is best, however store bought may be used if desired.  You'll find recipes below for fresh Classic Pesto and fresh fettuccini pasta.

              Classic Pesto

              Fresh Fettuccini

               

              Chilled Corn and Crab Soup

              Chilled Corn and Crab Soup

              Silky and cool, this gorgeous soup makes a delightful first course for those scorching hot days when nobody wants anything heavy but everybody wants to  eat on the patio. Chilled Corn and Crab Soup has a lovely corn flavour that’s married up with fennel and swirled with sour cream. It not only looks pretty, it’s darn delicious. The crab salad swimming in the middle is also adorned with fennel and fennel fronds for a crisp and refreshing spoonful. Enjoy!

              Recipe Source for Chilled Corn and Crab Soup:  Compelled To Cook

               

              Chilled Corn and Crab Soup
              Print Recipe
                Servings Prep Time
                5 cups 20 minutes
                Cook Time Passive Time
                40 minutes 1+ hour
                Servings Prep Time
                5 cups 20 minutes
                Cook Time Passive Time
                40 minutes 1+ hour
                Chilled Corn and Crab Soup
                Print Recipe
                  Servings Prep Time
                  5 cups 20 minutes
                  Cook Time Passive Time
                  40 minutes 1+ hour
                  Servings Prep Time
                  5 cups 20 minutes
                  Cook Time Passive Time
                  40 minutes 1+ hour
                  Ingredients
                  Corn Soup
                  Crab Salad
                  Servings: cups
                  Instructions
                  Corn Soup
                  1. In a large pot melt butter over medium heat. Add onion, celery, fennel and garlic. Sauté until starting to soften but not brown, about 10 minutes. While vegetables are cooking prepare corn by peeling off corn husks and removing silk. Stand corn on end and remove kernels by running a large knife along the body, cutting at the base of the kernels. Trim ends off bare cobs and cut cob in half. Add kernels and cobs to pot along with vegetable broth, water, thyme sprigs and 1/2 tsp salt.
                  2. Bring to a simmer, cover and cook for 30 minutes. Remove cobs and thyme sprigs and discard. Allow to cool at room temperature for 10-20 minutes. Add remaining 1/2 tsp salt and adjust as needed, remembering that cold foods tend to taste saltier than warm. Using a blender, blend soup in batches until smooth. Pour through a fine mesh sieve, pressing against the sides to extract all the soup. Cover and chill until cool, stirring occasionally.
                  3. Scoop approximately 1/4 cup of crab salad into the centre of shallow serving bowls. Ladle soup around crab salad and drizzle with sour cream, swirling into soup slightly. Serve immediately.
                  Crab Salad
                  1. Gently stir together all ingredients. Cover and keep chilled until ready to use. Can be made up to several hours ahead.
                  Recipe Notes

                  Yields a generous 5 cups of soup and will serve 6 as a first course or 4 servings as a main dish. Both the soup and crab salad are best if served slightly chilled but not cold. If both have been completely chilled, allow to sit at room temperature for 20 minutes before serving.

                  Ahi Tuna with Edamame Wasabi Relish

                  Ahi Tuna with Edamame Wasabi Relish

                  What I love about eating sushi is the little ritual of swirling a dab of wasabi into soy sauce, then methodically dunking each piece to get just the right amount pressed into the crevices. Savouring, getting that nasal clearing heat and repeating until I’m stuffed. Ahi Tuna with Edamame Wasabi Relish gives that same soy wasabi punch but with some added crunch. The edamame are perfect in the little soy bath and give a great texture and crunch to each bite of tuna. Simple, healthy and delicious.

                  For the Ahi Tuna with Edamame Wasabi Relish I recommend that you hand chop the edamame as apposed to using a food processor as it tends to break them down just a little too much. I used frozen edamame pods and microwaved them as per the box directions less 20 seconds, then dunked them in ice water to cool quickly and prevent overcooking. They were perfect. I believe this relish would also be delicious stirred into steamed rice or on top of a mild white fish like halibut. Enjoy!

                  Recipe source for Ahi Tuna with Edamame Wasabi Relish:  Compelled To Cook

                   

                  Ahi Tuna with Edamame Wasabi Relish
                  Print Recipe
                    Servings Prep Time
                    4 people 20 minutes
                    Cook Time Passive Time
                    6-7 minutes 0-2 hours
                    Servings Prep Time
                    4 people 20 minutes
                    Cook Time Passive Time
                    6-7 minutes 0-2 hours
                    Ahi Tuna with Edamame Wasabi Relish
                    Print Recipe
                      Servings Prep Time
                      4 people 20 minutes
                      Cook Time Passive Time
                      6-7 minutes 0-2 hours
                      Servings Prep Time
                      4 people 20 minutes
                      Cook Time Passive Time
                      6-7 minutes 0-2 hours
                      Ingredients
                      Edamame Wasabi Relish
                      Ahi Tuna
                      Servings: people
                      Instructions
                      Edamame Wasabi Relish
                      1. Coarsely hand chop edamame and stir together with remaining ingredients, cover and keep refrigerated until ready to use.
                      Ahi Tuna
                      1. Whisk together ginger, soy sauce, sesame oil, and garlic. Pour over tuna, turning tuna to coat all sides. Cover and chill for up to 2 hours preferably but can be cooked immediately.
                      2. Heat a non stick grill pan or BBQ to medium high. Cook tuna 2 minutes per side. Remove and allow to rest for 2-3 minutes. Cut into 1/4" slices. Top with Edamame Wasabi Relish and serve immediately.
                      Recipe Notes

                      I used a 10.5 ounce bag of frozen edamame pods, cooked 2 1/2 minutes in the bag.  Removed from bag and plunged into ice water to stop cooking. Once cool, shell edamame and discard pods.