Coconut Thai Crawfish Bowl #BLENDABELLA #Seafood #CoconutThai #Crawfish

Coconut Thai Crawfish Bowl

#BLENDABELLA #Seafood #CoconutThai #GlutenFree #DairyFree

Seafood…why yes please!! Who better than the 2017 World Seafood Champion to make a seafood dish for a contest entry? That would be me!!! The last jar of my contest journey with BLENDABELLA was to use their Coconut Thai blend. But before I share my recipe let me tell you about their prizes since I am cooking to compete.

Judging:​ The winners of the contest will be determined by judging all qualifying entrants’
submissions based on the following criteria:
● Visual Appeal: 25%
Does the recipe show well on a plate or in a bowl? Do your eyes make you want to eat
this recipe before you even smell or taste it?
● Creativity: 25%
Does your recipe show originality? Is this recipe reflective of unique twists to ingredient
usage? Have you incorporated your personal touch to this recipe?
● Taste: 50%
Does this recipe taste great with every bite? Would you want to make this recipe over
and over again based on taste alone? Does it contain interesting, yet gratifying flavor
combinations?

Winners will be selected as follows: One Grand Prize winner will be
awarded $1,000.00; One appetizer category winner will be awarded $500.00. One side dish
category winner will be awarded $500.00. One entrée category winner will be awarded 500.00

This round is Coconut Thai BLENDABELLA. This jar is so full of complex flavors. It easily replaces the many different spices you would need to buy to get a great Thai flavor. But no need to buy them all just purchase the BLENDABELLA product and you are set to go.

Veggie bowls are so popular. Adding a protein makes it a complete meal. The kind of protein you use is really up to you. I chose crawfish which goes so well with Thai flavors. Shrimp or a firm white fish would work great also. I served the bowls hot but they could be served chilled as well.

You can find more information and recipes using Coconut Thai  BLENDABELLA on their website here.

You can purchase BLENDABELLA online here.

You can follow BLENDABELLA on their social media platforms for more inspirational recipes using their products.

Website: http://blendabella.com/

Facebook: https://www.facebook.com/BLENDABELLA/

Twitter: https://twitter.com/BLENDABELLA?lang=en

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Coconut Thai Crawfish Bowl #BLENDABELLA #Seafood #CoconutThai

Number of servings: 4

See Detailed Nutrition Info on

Coconut Thai Crawfish is a light and full flavored seafood dish. The Coconut Thai Blendabella adds the zest of Thai as well as a touch of vegetables and herbs. Preparing a seafood bowl has never been easier.

Ingredients

• 1 cup canned coconut milk, full fat
• 1-12 ounce jar Coconut Thai BLENDABELLA, divided
• 1 tablespoon Thai Red Curry paste
• ½ teaspoon kosher salt
• 1 pound crawfish tails, fully cooked, peeled and deveined
• Juice from ½ large lime
• 4 baby bok choy with the bottoms cut off or larger bok choy cut, spinach is also a great substitute
• 2 large carrots, spiralized or julienned
• 2 medium size zucchini, peel on, spiralized or julienned
• 1-12 ounce package frozen riced cauliflower
• 2 avocados, sliced thin
• ½ cup Cilantro leaves
• 4 radishes, sliced thin
• 8 Lime wedges for garnish
• 1/3 cup toasted unsweetened shaved coconut for garnish
• 1 tablespoon black sesame seeds for garnish
• Optional side dish: cooked and salted edamame pods tossed in soy sauce

Instructions

1. Have all of the veggie/avocado/garnish ingredients prepared as listed above.
2. Cook the riced cauliflower as directed on the package, set aside and keep hot.
3. In a saucepan, heat the coconut milk, Thai Red Curry paste, ½ cup of the Coconut Thai BLENDABELLA, salt and crawfish. Heat through then finish with the Thai basil leaves and lime juice. Reduce the heat, cover and keep warm.
4. In a large pot with a steam basket, bring water to a simmer. Place in the spiralized carrots in one spot with the zucchini bundled next to the carrots. Place the baby bok choy in and around the veggies. Steam for several minutes to tenderize and begin to wilt the bok choy.
5. Arrange the four bowls with riced cauliflower, steamed boy choy, fanned out avocado slices, spiralized carrots and zucchini on the outside of the bowl. Spoon in the Coconut Thai BLENDABELLA crawfish mixture with liquid into the center of the bowl. Tuck in the radish slices, cilantro leaves and garnish with black sesame seeds and the toasted shaved coconut. Add the lime wedges, an additional spoonful of Coconut Thai BLENDABELLA and serve.