Adding lots of vegetables to seafood not only enhances the flavor, it increases the nutrition of a dish and lowers the fat and cholesterol content.

Gluten-free, Low-fat, High-fiber, Lactose-free

INGREDIENTS | SERVES 6

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• ½ teaspoon cinnamon
• 1½ cups water
• 2 carrots, sliced
• 2 russet potatoes, peeled and cubed
• 1 zucchini, sliced
• 1 (14.5-ounce) can diced tomatoes
• 1 pound raw shrimp
• 4 cups hot cooked brown rice

1. In a large skillet, heat oil over medium heat. Add onion and garlic; cook and stir until crisp-tender, about 4 minutes. Add curry powder and cinnamon; cook and stir for 1 minute longer.

2. Add water, carrots, and potatoes; bring to a simmer. Then reduce the heat to low, cover, and cook for 8 to 10 minutes or until carrots are crisp-tender.

3. Add zucchini, tomatoes, and shrimp, cover again, and simmer for 5 to 8 minutes longer or until shrimp are pink.

4. Spoon rice onto individual plates and top with shrimp and vegetables; serve immediately.

PER SERVING Calories: 372 | Fat: 5 g | Protein: 23 g | Sodium: 164 mg | Carbohydrates: 45 g | Fiber: 5 g