SHRIMP BUDDA BOWL

 

In the dead of winter, when the immune system screams for rebooting, or summer’s breezes, this is a dish your body is sure to thank you for. And under 30-minutes to prepare too!

Swaps are always welcome, shrimp for scallops, mangos for pineapples, even rice instead of quinoa, but the refreshing fast-blanched veggies and briny seafood, marry well with the sweet/tart accent of pomegranate molasses. So fast to prepare, that you are sure to serve it often.

Ingredients

Serves One

  • Cooked Quinoa – 1 ½ cups cooked quinoa as you like. I added 1 teaspoon of dry mustard and ½ teaspoon garlic salt to the water while cooking.
  • Shrimp – 1 to 2 cups uncooked, peeled and deveined
  • Zucchini – 1 to 2 cups, sliced
  • Carrots – 1 to 2 cups, sliced
  • Pineapple – 1 cup, sliced
  • Cherry Tomatoes – 1 cup sliced in half
  • Shallots – ¼ cup, sliced
  • Garlic – 1 clove, crushed
  • Salt – 1 teaspoons
  • Celery Seeds – ½ teaspoon
  • Toasted Sesame oil – 1 tablespoon
  • *Pomegranate Molasses – ¼ cup

Preparation

One frying-type pan, to prepare in. Place half inch of water in the pan, bring to a boil, and drop zucchini and carrots in for no more than one minute. Remove them quickly. Want them to remain crunchy.

Remove excess water from the pan, add oil, shallots, garlic, shrimp, salt, and celery seeds. Toss until shrimp begins to turn pink. Add pomegranate molasses and stir. Quickly toss in tomatoes and pineapple. Stir and remove from heat in one minute.

Plate. Quinoa on the plate. Shrimp mixture on the plate. Veggies on the plate. A little sauce from cooking the shrimp, drizzled on veggies and quinoa, and this lovely dish is ready to serve in under 30 minutes!

*A word about Pomegranate Molasses. I grew up with a Syrian mom. We had strange ingredients in our kitchen, other kids I knew did not have. We visited a Middle Eastern market in DC a few times a year to stock up on the unusual cooking items we loved. At least, they were unusual back in the 50’s and 60’s. Now you can find just about any ingredient you want to cook with. A fast and easy way to make molasses (syrup) out of pomegranate, or any other concentrated fruit juice can be found on the link above for making Pomegranate Molasses. It keeps nicely in the fridge for weeks and, is delicious on so many different types of food. Apricot juice, apple, cranberry, mango, passion fruit, and so many more juices can be turned into a divine cooking accent to ordinary foods. Just follow the instructions, and let the sky be your limit!

shrBowl