- •1 cup of wild rice, millet or quinoa
- •1 lb. wild caught jumbo shrimp (12-16 pieces)
- •1 lb. wild large scallops (6-8 pieces)
- •4-6 thin servings of wild caught white fish of your choice
- •1/2 cup of lobster (omit if you prefer)
- •1/2 can of coconut milk
- 1 stalk lemongrass
- •1 piece peeled ginger
- •1 handful baby chives
- •1 teaspoon sea salt or to taste
- •1 teaspoon garlic powder
- •1 cup of unsweetened shredded coconut
If you love coconut like I do, you’re probably a fan of coconut shrimp. That is, until you found out what the ingredients were. It usually contains hydrogenated coconut, refined sugar, bleached flour and condensed milk, not to mention they often deep fry it.
I was craving the flavorful sweetness of this dish, but didn’t want to sacrifice my health. After several attempts, I am finally in love with the flavors and the little kitchen prep time that this healthified dish involves.
The ginger and lemongrass are so refreshing, and are two of my favorite herbs with such medicinal properties to them.
I had also made this casserole with all white fish, taking a siesta from those shrimpy bottom feeders. I like to remind myself that moderation is the best medicine when feeding my family. I didn’t practice that so much in Maine with my lobster love affair. I have no shame and I just couldn’t help myself from enjoying all those lobsters. Guilt is not a healthy emotion and can wreak havoc; therefore, it is best to forgive and carry on.
Also, wild caught seafood is the best choice for your health as well as your taste buds. You can find wild caught fish, shrimp, and scallops in many stores like my favorite, Carmine’s Gourmet Market. Below you can see Steve, the seafood manager, preparing a lobster for me. All I had to do was come home and dump my seafood in a dish and bake! While in Maine, we met many families who have been in the lobster business for generations. They take great pride in their profession and I am very grateful to enjoy the fruits of their labor.
A little lobster trivia: The main reason we have not seen this shellfish raised through aquaculture is because in close quarters, they will eat each other. So once again, mother nature prevails! I recently read, according to Guinness World Records, the largest lobster ever caught was in Nova Scotia, Canada, weighing in at 44 pounds in 1977! I cannot fathom the idea of a lobster as big as my kid! What I can fathom is eating it!!! If you are lucky enough to have a fisherman in your family, I am sooooo jealous!! Your casserole will blow mine out of the ocean!
Coconut Lemongrass Seafood Casserole
- 1 cup of wild rice, quinoa, or millet (for my paleo buds use quinoa)
- 1 lb. wild caught jumbo shrimp (12-16 pieces)
- 1 lb. wild large scallops (6-8 pieces)
- 4-6 thin servings of wild caught white fish of your choice
- 1/2 cup of lobster (omit if you prefer)
- 1 stalk of lemongrass (most markets and specialty markets will carry fresh)
- 1/2 can of coconut milk, shaken
- 1 piece of peeled ginger (big or little thumb size )
- 1 handful of baby chives
- 1 teaspoon sea salt or to taste
- 1 teaspoon of garlic powder
- 1 cup of unsweetened finely shredded coconut (learn more)
Cook your grain of choice accordingly. Preheat the oven to 350 degrees. If you are using frozen seafood, thaw everything out first. Place seafood in an 11 x 13 baking dish. Shred the ginger, chop the chives and lemongrass.
Mix coconut milk with chopped chives, shredded ginger, sea salt and garlic powder. Pour mixture over the seafood in your baking dish, spreading it over all the pieces as much as possible. Cover the seafood with the shredded coconut and push the coconut down into the liquid. Bake for 20- 25 minutes or until coconut is slightly golden. I love the topping when I broil it for just a few extra minutes to give it a golden toasty color.
I hope you enjoy this Spoonful of Health!
P.S. Use the other half of your coconut milk for a smoothie in the morning!