Coconut-Curried Shrimp with Zucchini Noodles

 

  Zuchinni Noodles 3 of 3) (1 of 1)Someone recently gave me a ‘Spirooli’ Spirilizer as a present and I love it! You attach a vegetable (like a zucchini) to the little machine, crank the handle, and out comes ‘miles’ of pasta-like noodles. It’s a nice variation to the traditional spaghetti pasta- here your noodles are made of vegetables instead of pasta. If your kids are squeamish about eating their veggies, try transforming them into something fun like these zucchini noodles.

So far, I’ve only used it to make zucchini noodles, but they are also great for making onion rings and curly fries, or how about Beet and Apple Spirals to dress up your salads? The opportunities are endless …

With Autumn coming on in the northern hemisphere, I’ve decided to try a recipe with some warmth to it: Coconut-Curried Shrimp with Zucchini Noodles.  If you don’t have a spirilizer, you can use a julienne peeler instead to slice your zucchini. Which ever way you decide to slice it, you’ll enjoy both the spicy warmth of the curry paste and the sweetness of the coconut milk.      

 Zuchinni Noodles 4 of 4

Coconut-Curried Shrimp with Zucchini Noodles
Serves 3
Shrimp flavored with spicy curry paste and sweetened with coconut milk- and the zucchini spirals will add some fun to your dish!
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 2 medium zucchinis, cut into noodles or thin julienne slices
  2. 1 shallot, finely diced
  3. 2 garlic cloves, diced
  4. 2 tbsp vegetable or olive oil
  5. 1 tsp grated fresh ginger
  6. 1 can (14 ounces) coconut milk
  7. 1 – 2 tbsp red curry paste (depending on taste)
  8. 2 tsp brown sugar
  9. 2 tsp fish sauce
  10. Juice from 1 lime
  11. 12-16 large shrimp or prawns, shelled and deveined
  12. Several fresh basil leaves to garnish
Instructions
  1. Add oil to fry pan and sauté the shallot and garlic cloves over medium heat until they become translucent in color.
  2. Add the grated ginger, coconut milk, curry paste, brown sugar, fish sauce and lime juice to the pan, Lower the heat and let simmer for several minutes until the sauce thickens a bit.
  3. Remove the shells from the shrimp and devein them (or you could use already shelled shrimp). Add them to the sauce and cook for several minutes until they turn pink in color.
  4. Add the ‘spirilized’ (or julienned) zucchini noodles to the pan. Cook the zucchini only until warm (about 1 minute) to prevent them from getting soggy.
  5. Garnish each serving with a few fresh basil leaves.
Notes
  1. Adjust the amount of curry paste according to your taste. I like my food spicy so I used 2 tablespoons of the curry paste to the recipe.
Adapted from San Diego Union Tribune Food Section
Adapted from San Diego Union Tribune Food Section
G'day Soufflé http://www.gdaysouffle.com/

Vanilla Ice Cream with Hibiscus and Rum Sauce & Baby Bananas

 

 

Rum and Ice Cream photoI just arrived back home from my three months in Paris. There are things I miss about Paris – the opportunity to speak French, the street markets, the fresh fish markets and some of the quaint ancient streets. I especially remember the relationship with my local Paris fishmonger who advised me to begin filleting  my Turbot “with the white side facing up’ so you can more clearly identify where the backbone is.” But it is always good to be back home.

While in Paris, I had been introduced to several recipes using dried Hibiscus flowers and decided to give this a go. “Where in the world am I going to find dried Hibiscus flowers?” I asked myself. I looked out the window to my front yard and there was the answer: I already had a ready and willing Hibiscus plant, ready to give up its pretty red flowers (however you can buy them at your local wholefoods store or on Amazon).

Hibiscus flowers will give a delicious fruity taste to your recipes and are good for lowering your blood pressure and your cholesterol. Give it a try!

When using Hibiscus flowers in a recipe, you first need to remove the stamens and then dry the flowers. I dried mine by first pulling the flowers apart and then placing them in a low oven at 200 F (100 C) for 30 minutes. I then turned off the oven and let the flowers sit for another 30 minutes to completely dry out.

                        Hibiscus Flowers Hibiscus whole

You then re-hydrate the flowers by placing them in boiling water and letting them steep (or infuse) in the water for at least 15 minutes, then straining out the flowers. You can either just drink this Hibiscus ‘tea’ on its own or use it as a base to flavour other dishes, which I have done here for my recipe ‘Vanilla Ice Cream with Hibiscus Rum Sauce & Baby Bananas.’  

 

Vanilla Ice Cream with Hibiscus and Rum Sauce and Baby Bananas
Serves 4
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Ingredients
  1. Vanilla Ice Cream to serve 4
  2. 2 cups (5 g) dried Hibiscus flowers
  3. 1 cup boiled water
  4. 1 tbsp. grated ginger
  5. ½ cup orange juice
  6. 30 ml rum
  7. 1 cinnamon stick
For the sugar syrup
  1. ¼ cup sugar combined with ¼ cup water
Garnish
  1. Grated lime zest
  2. Raspberries or strawberries
Instructions
  1. To dry the Hibiscus flowers, place the petals on a tray and heat in oven at 200 F for 30 minutes. Turn off the oven and leave the flowers in the oven for another 30 minutes to dry.
  2. Place the dried flowers in a cup of boiled water; add the grated ginger and let steep (infuse) for at least 15 minutes. Strain the flowers and ginger from the liquid. Add the orange juice to the Hibiscus liquid; place in a saucepan and over medium heat, reduce to ¾ of the original volume.
  3. To make the sugar syrup, add ¼ cup sugar and ¼ cup water together in a saucepan. Heat until the sugar dissolves and the mixture thickens a little.
  4. Add the rum and cinnamon stick to the Hibiscus/orange juice mixture and gradually add some sugar syrup until the sauce sweetens to your taste.
  5. To assemble the dessert, add some of the Hibiscus sauce to the bottom of a serving dish. Slice each baby banana in half and place several slices vertically on the side of each dish. Add the vanilla ice cream in the center of the dish, add some more sauce on top of the ice cream. Add some grated lime zest and top with either a raspberry or strawberry.
Notes
  1. Omit the rum if serving to children.
  2. The sauce will thicken more when allowed to cool to room temperature. Add more sugar syrup to the Hibiscus sauce if you wish to thicken it further.
G'day Soufflé http://www.gdaysouffle.com/
 Rum and Ice Cream 2