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I know some of you have been waiting for the recipe. So without further a do, here it is as promised. 🙂
Prepare the ingredients.
- 2-3 Tilapia fillets, seasoned with salt and pepper
- 1 cup cocktail shrimps
- mini bell peppers
- 1 can (8 oz.) pineapple tidbits
- 1/2 cup of orange pineapple juice
- sweet chili sauce
- orange zest of 1 orange
- 2-3 tablespoons all-purpose flour
- olive oil
- salt and pepper to taste
Roast the bell peppers by placing them on the burner stove with low heat. You will hear a cracking sound while roasting. Don’t panic. It’s just the peppers’ skin popping. I roasted the peppers only until they are somewhat soft. Place them on a platter. Set aside.
Coat a heated skillet with olive oil and add the seasoned tilapia. Cover and cook until brown. Turn over to the other side and cook until brown. Remove from the pan and put them on the plate with the roasted bell peppers.
Cook the sauce. On the same skillet, add about 1 tablespoon of olive oil or butter. Add the shrimp and cook for 1-2 minutes. Add in the flour and stir until a paste is formed. Using a whisk, add the pineapple orange juice and whisk constantly until you create a smooth roux. Add the orange zest and sweet chili sauce and pineapple tidbits. Season with salt and pepper to your taste. Remove from heat and pour over the cooked Tilapia fillets.
Serve warm with your favorite starch. Bon Appetit! 🙂
Quick and Healthy Breakfast
School will starts tomorrow and there’s going to be a time where I won’t be able to cook daily. Some people will end up grabbing something unhealthy from time to time. This is my emergency breakfast, lunch, or snack and I just want to share with you all. You can add protein powder if you prefer, but I make it without it. The protein in the yogurt is sufficient for me. It has 13 grams of protein plus the protein in almond milk. You can make this ahead of time and place it in the refrigerator and just grab it when you get hungry.
I normally open up a can of pureed pumpkin and transfer it to a container and put it in the refrigerator until I need it. One can of pureed pumpkin will last me the entire week or less if I make my other favorite breakfast recipe (see below). It really helps, especially when I am so hungry and want something quick and healthy. If you don’t want a canned pureed pumpkin, you can always make it from scratch to take advantage of the abundance of pumpkins this fall. You can also omit the pumpkin if you prefer. It’s delicious either way.
Depending on the protein powder you use, one scoop of vanilla flavor whey protein powder is normally around 140 calories. You can check it out here for more information.
- 1 Chobani low-fat Pineapple Greek yogurt (160 calories, 2.5 grams of fat, 13 grams of protein)
- 2 tablespoons canned pumpkin puree
- 3/4 cup unsweetened almond milk (30 calories per 1 cup)
- dash of cinnamon and nutmeg
- protein powder (optional)
Mix all ingredients in a tall glass. Stir and enjoy.
For calories information, click the link below.
Here’s my other favorite breakfast: 1/4 cup pureed pumpkin, 3/4 cup almond milk, dash of nutmeg and cinnamon, and 1 scoop protein powder. Blend and enjoy.
My husband took me out to dinner to celebrate our wedding anniversary. I wanted to go to Bone Fish Grill because their snapper was excellent. I didn’t want to go someplace else because the food might not be as good and I didn’t want to be disappointed, especially on a special day. Well, my husband told me that someone recommended this place in Tyson’s Corner. He convinced me that their food was great and that they were highly recommended by many, so I said okay. Well, I was very disappointed to say the least. Let me just say, I will never go back there again. I conclude good food is not define by how “upscale” a restaurant is. It really depends.
When I couldn’t eat what I want, I can’t sleep. I know I’m weird that way. So, the following night, I made my husband and I skillet grilled shrimp on skewers with tropical couscous for dinner. I also added some toasted garlic on top of the couscous and shrimp. It was very delicious and so satisfying.
Ingredients for the shrimp:
- 16 pieces large shrimp, peeled and deveined, tail on
- Weber N’ Orleans Cajun Seasoning
- Weber Gourmet Burger Seasoning
- Weber Roasted Garlic and Herb Seasoning
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1/2 cup diced garlic
- 4- size 8 Bamboo skewers
- Skewer the shrimp.
- Sprinkle the shrimp with these three seasonings. Set aside.
- Heat a flat, square skillet (pancake skillet) over medium heat.
- Coat with olive oil and butter.
- Add the garlic and saute until lightly brown. Set aside on the edge of the skillet to prevent it from burning.
- Turn the heat to medium-low at this point and grill the shrimp until opaque, about 5 minutes each side.
- Meanwhile cook the couscous.
Ingredients for the couscous:
- 1 box(5.08 oz.) Near East Couscous with roasted garlic and olive oil plus the ingredients written on the box
- 1/2 cup of diced mango
- 1/2 cup pineapple tidbits
- 1/2 cup of finely chopped cilantro
- 1/4 cup plum tomatoes; seeded and diced
- 1/4 cup of diced red onions
- black pepper to taste
- juice of 1 lime plus more for garnish
- Toasted garlic (from above recipe)
- Follow the cooking directions on the box to cook the couscous.
- Combine the mango, pineapple, cilantro, tomatoes, red onions, lime, and black pepper in a bowl.
- Add the tropical fruit mixture to the cooked couscous.
- Mix until all ingredients are well combined.
- Arrange shrimp and couscous on a plate. Garnish with lime and toasted garlic.
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