Shrimp Stir Fry

Shrimp Stir Fry

I love shrimp. I love food. I love flavorful, pretty food. This stir fry was too pretty to not take a picture. This fed 3 kids, 3 adults, plus a leftover serving for lunch.

Note: If there's a certain brand I like I noted it. I also like to use the same pans for different steps to reduce dishes, so this was all done in steps in a wok. I just ate the stir fry, but the rest of the fam put this on top of some brown basmati rice that I found at Aldi! Cauliflower rice is another option, which I've found in the fresh and frozen aisles of Trader Joes.

Here's my take on a shrimp stir fry: 

Ingredients

• 1.5 lb thawed, raw shrimp (I get the "Gulf Shrimp" USA caught and packaged from Walmart)
• Oils of choice (EVOO, butter, coconut - I used a combination)
• 1 large head of broccoli (cut into florets)
• 1 can pineapple chunks (save the juice)
• 1 red bell pepper (chopped)
• 1 package baby bella mushrooms (sliced)
• Salt, pepper to your taste
  
  Sauce
• Reserved pineapple juice
• 1/8 cu coconut aminos (or gf soy sauce, note coconut aminos are sweet, not as salty)
• 2 Tbs arrowroot powder (or corn starch)
• 1 tsp minced ginger or paste (I like getting the tubes in the produce section)
• 2 tsp garlic powder
• Salt and pepper to your taste

Instructions

1. If you're cooking rice, start that first. Brown basmati takes about 40-50 minutes.
2. Preheat wok or large saute pan to medium with approx 2 Tbs EVOO and 2 Tbs butter. This might seem like a lot, but we're cooking the broccoli first, which will absorb much of it. Add the broccoli florets, stir and coat well with the oil. I like using a wooden spatula or spoon. Cover the wok and let cook about 5 min. They'll be bright green and pretty  :)
3. Add your peppers and mushrooms. Stir well. Cover again for 3-5 min.
4. Add your pineapple chunks, combine well. You might need to add a little more oil at this point if the pan seems to be drying out. I used 1 Tbs coconut oil. 
5. As the veggies continue to cook, make your sauce.
6. In a separate bowl combine pineapple juice, coconut aminos, ginger, approx 1 tsp salt, pepper, 2 tsp garlic powder or to taste), and arrowroot powder. Whisk well, add sauce to veggies, combine. 
7. Make a large well in the center of the veggies, add the shrimp. Cover for a couple minutes at a time, checking the shrimp. When they begin to turn pink, stir with the veggies. When they all turn pink they're done. 
8. At this point either serve, or turn off heat and cover until you're ready to eat. Letting the sauce sit and thicken made it better, though.
9. Top with fresh cilantro and lime. Mmm. Enjoy!

*Note - I've found that the steam from covering keeps more of the moisture in for cooking vs open stir-frying. Also, arrowroot will make the sauce slimier than with cornstarch, but once you add the shrimp it'll even out. You can also add some more coconut aminos if needed.

Shrimp Faux Fredo

Shrimp Faux Fredo

I call this a faux fredo because it doesn't use fettuccine or your typical cream sauce. The base is spaghetti squash and coconut milk (cream). Since I've overhauled many of our dinner meals to include healthier alternative ingredients, my husband has been on board (for the most part). He hates spaghetti squash, but this dish was husband (and 2 out of 3 kids) approved.  It's a mash-up of some different coconut milk alfredo recipes adapted to include parmesan cheese, because...cheese. It served 3 adults and 3 kids, plus leftovers for my lunch.

Note: If there's a certain brand I like I noted it. I also like to use the same pans for different steps to reduce dishes. In the directions you can cook your shrimp and spinach together. In the picture I cooked them separately.

These are the inspirations: http://pin.it/sKEDofu and http://pin.it/MvW7ky9

Here's my version: 

Ingredients

• One medium sized spaghetti squash
• Olive oil, salt and pepper for squash
• 2 lbs medium shrimp + 2 Tbs butter or olive oil
• 1/2 bag baby spinach (or more if you like)
• 1 package Coleman nitrate free bacon (Costco)
  
  Sauce
• 4 Tbs grass-fed butter (Kerrygold unsalted)
• 2 cans Coconut milk cream (I used the SoDelicious cook ready brand)
• 1 cu vegetable or chicken stock
• 2 Tbs corn starch
• 1 cup grated parmesan cheese (or more for your taste/thickness)
• 1 Tbs dried parsley
• 2 Tbs lemon juice
• 2 tsp minced garlic or powder (minced you'll cook with your butter, powder can be added later)
• Salt, pepper and garlic to taste

Instructions

1. Preheat oven to 400 degrees. Cut spaghetti squash in half lengthwise, scoop out seeds (I use an ice cream scoop), season with salt, pepper and spread olive oil on the inside. Place inside-down on a parchment lined baking sheet. Also cook your bacon on a separate parchment lined baking sheet. I crumbled a whole package for the 6 of us.
2. Roast for about 20 minutes. When you see the squash skin browning/bending it's ready. Set aside and cool for easier removal later. Keep an eye on your bacon during this time as well, remove when it's to your texture liking.
3. Melt butter (& minced garlic) in a deep saute pan over medium heat, mix in coconut milk. Add the cornstarch to the chicken stock in a separate bowl, mix well, then add it to the pan. Mix all with a whisk. Add parsley, salt, pepper (garlic powder) Bring to a light boil, whisking occasionally, then reduce to a simmer. Add the parmesan and lemon juice. Mix well and continue to simmer while you cook the shrimp.
4. In another saute pan melt butter or olive oil over medium heat. Add your shrimp, season to taste. As they start to turn pink on the bottom, turn over and add your spinach. Cook down until shrimp are cooked through and spinach is to desired texture.
5. Your spaghetti squash skin is probably still warm, so use tongs or oven mitt to hold while you scrape the insides out with a fork into a dish. Pour squash into the sauce pan, coating all of the squash. Add your shrimp and spinach combining lightly. Top with crumbled bacon.