Coconut Shrimp & Squash: 'Culinary Recipe of the Month' by Dr. Clyde and Chef Andrea

Andrea Litto, a personal chef in the Palo Alto area, created this recipe and will be providing monthly “Dr. Clyde meals” that I adjust so they provide the nutrient balance needed for optimum health and disease reduction.  Read about Andrea and her personal chef services at www.TailoredCuisine.com

This coconut shrimp and squash delight tasted FANTASTIC.  It had a complex and subtle combination of flavors and a texture from the zucchini and squash that made it hard not to eat more than one portion.  You can see a picture of us eating dessert after this meal in my blog post HERE.

Serves:  6

Calories:  400 per person

Preparation and cooking time:

20-30 minutes (depending on rice cook time)

1 hour to bake squash (delete squash if time is an issue)

 

Ingredients and calorie breakdown by food group:

Protein 22%

1 lb shrimp (25 to 30), can substitute tofu or chicken breast instead

Fat 38%

2 Tbsp olive oil

10 oz coconut milk*

Starch 27%

1.5 cups brown and/or wild rice, dry measure

Produce (fruits, veggies, herbs) 13%

1 medium or 2 small pumpkins or any squash

1 yellow onion chopped

5 zucchinis chopped

2 red bell peppers chopped

6 garlic cloves crushed

1 Tbsp saffron strands

1 cinnamon stick

1 Tbsp of ground cardamom

Salt and white pepper to taste

*Saturated fats from plant sources have not been linked to disease, unlike those from animal sources.

 

For rapid weight loss:  Use 0-50% of the designated amount rice (0% if insulin resistant, 50% if not)

During hard exercise:  Use 50% more rice than is listed in the recipe

 

Preparation:

If taking the time to prepare this dish with squash, cut open top of pumpkin or cup any squash in half and remove seeds.  Squash can be cubed if desired.  Bake pumpkin or squash in the oven at 350 F about 1 hr.

Cook the rice (2 cups water for every 1 cup dry measure rice) up to 20 min (or as per instruction on rice packaging) with a tight fitting lid, then let sit for 5-10 min.  

Meanwhile, saute the garlic and onions for about 4 minutes, and then add the zucchini and red bell peppers.   Let cook for a few more minutes, and then add the saffron, coconut milk, spices, and 1 cup water. Bring to a boil, add the shrim,p and allow the mixture to cook until the shrimp is fully cooked (a couple of minutes).

Serve squash on the side of the shrimp and veggie mixture on rice, or pour mixture into baked pumpkin for guests to serve themselves onto a layer of rice.  

Comments

[CAPlastic Surgeon]

That looks so delicious and totally healthy. Thanks so much for posting these recipes. I'm going to have my wife go over some of these with me real quick and we'll try a few out. This is great! What a cool blog! I'm bookmarking it and i'll pass the link on.