- ¾ lb large shrimp, shelled (keep shells)
- 1 tsp. pepper
- 1 tsp. salt
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. chili powder
- 1 bulb of fennel, chopped
- 1 onion, chopped
- 3 cups water
- 3 T. butter
- 4 cloves garlic, finely chopped
- 1 cup carrots, thinly sliced
- ¾ cup coconut milk, unsweetened
- ½ lb scallops
- 1 lime, cut into wedges
- 2 T. chopped parsley
In a medium bowl, toss the shrimp with garlic powder, pepper, salt, chili powder and paprika, cover and refrigerate for 15 minutes.
Meanwhile, in a medium sauce pan, combine the water, shrimp shells, and half of the chopped onion and half the copped fennel. Cover and simmer over moderate heat for 15 minutes. Strain the broth and discard the solids.
In a large deep skillet, melt the butter, added the garlic, carrot, and the remaining chopped onion and fennel, and cook over moderately high heat. Stirring occasionally until the vegetables begin to brown. About 8 minutes. Add the shrimp broth, and boil over high heat until slightly reduced. About 4 minutes. Add the coconut milk and boil over high heat until thickened about 4 minutes. Add shelled shrimp and scallops to the coconut broth and cook for 10 minutes. Add fried stuffed tofu and cook an additional 3 minutes. Remove heat and serve with a garnish of parsley and lime.
- 8 large shrimp, shelled, finely chopped shrimp
- ½ tsp corn starch
- 1 pkg. firm tofu in water, drained
Combine 8 marinated shrimp with cornstarch and finely chop. Cut drained tofu into 1 inch thick triangles. Make a slit in one side of the triangle to make a pocket. Stuff pocket with marinated shrimp. Pan fry with vegetable oil turn to cook all sides for 10-15 minutes until shrimp is cooked.
Edamame Mango Dip
- 2 T. Butter
- 1 onion, finely chopped
- 4 ½ T. Mango Chutney (Major Grey), pureed
- 3 tsp. curry powder
- 1 cup edamame
- 12.3 oz silken tofu
- ½ tsp. salt
Cook edamame in simmering water for 20 minutes, then bring to a boil and cook for an additional 10 minutes. Drain and set aside to cool.
In a deep medium skillet melt the butter, add the onion and cook over moderate heat stirring occasionally until softened (about 7 min). Add the curry powder and cook stirring for one minute. Add the chutney stirring until smooth (about 1 min.). Cool
Meanwhile in a food processor puree the silken tofu, cooled edamame, and salt until smoothed. Pour puree into a bowl and add cooled curried onions. Mix and serve with pita chips.
- 4 whole wheat pitas, split
- 2 T. extra virgin olive oil
- 1 tsp salt
Preheat oven to 325 degrees. Stack the pita halves and cut them into 6 wedges. Transfer to a bowl and add olive oil. Season with salt and toss. Spread the pita wedges on a baking sheet in a single layer and bake until crisp. About 15-20 minutes.