It’s the new year and with remembering to write 2015 on my checks also comes a wave of personal goals that I want to accomplish. My family purchased a gym membership in December so we could all do more exercising. My husband has requested that I serve more fish and seafood for dinner. For my own personal health, I am stepping closer and closer to a grain-free lifestyle. With an eye still on my food budget, I am adding meals of seafood without grain by using Bumble Bee® seafood products like their Fancy Lump Crab and Tiny Shrimp
Bumble Bee® Seafood products are really versatile and quite economical. You can use them in appetizers, soups, sandwiches and dinner. Using canned seafood saves time in the kitchen, too, because you do not have to worry about taking time to clean and shell or de-bone the fish or seafood. In the time it takes to open a can, you can turn a simple dinner into a special meal by adding shrimp, crab or tuna. Available in can or pouch, each Bumble Bee® product is an easy and delicious way to add a variety of nutrients to your diet, including lean protein, healthy fat, and important vitamins and minerals.
As part of my grain-free resolution, I am using more spaghetti squash instead of pasta. By using Bumble Bee® shrimp and crab, I was able to create an easy, but delicious Seafood Curry for a quick, nutritious weeknight meal. It was not heavy at all, but filled us up, leaving us patting ourselves on the back at sticking to our goal…at least so far.
- 1 spaghetti squash
- 4-6 scallions, chopped
- 1 Tbsp garlic, minced
- 1½ tsp fresh ginger root, grated
- 1 red pepper, chopped
- 1 Tbsp coconut oil
- 8 oz can sliced bamboo shoots, drained
- 8 oz can sliced water chestnuts, drained
- 14 oz diced tomatoes, UNdrained
- 1½ tsp lime juice
- 1 tsp fish sauce
- ½ tsp turmeric
- 1 tsp madras curry powder
- 1 Tbsp green curry paste
- 14 oz can coconut milk
- 4 oz can Bumble Bee® Tiny Shrimp, UNdrained
- 6 oz can Bumble Bee® Fancy Lump Crabmeat, UNdrained
- raisins and pistachios for garnish, if desired
- Prepare the spaghetti squash by cutting it in half, scooping out the seeds and then placing the two halves cut side down in a microwave safe dish with ¼ cup water.
- Cover it with plastic wrap and then microwave it for 10 minutes.
- Check if it is done by squeezing it slightly through the plastic wrap.
- If it is soft, it is done, otherwise, continue to cook 5 minutes at a time until it is done.
- Drain and using a fork, fluff the flesh into "spaghetti" strands.
- Set aside.
- In a large Dutch oven, heat the scallions, garlic, ginger root and red pepper in the coconut oil over medium high heat.
- Cook and stir until vegetables are soft.
- Add the bamboo shoots, water chestnuts, tomatoes, lime juice, fish sauce, turmeric, madras curry powder, green curry paste and coconut milk.
- Bring to a boil and then lower heat to simmer for 10 minutes.
- Add the shrimp and crab and cook for 1 more minute.
- Spoon the curry over the spaghetti squash as you serve it.
- Sprinkle with raisins and pistachios if desired.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.