Curried Shrimp and Vegetables
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
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.
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.
Add zucchini, tomatoes, and shrimp, cover again, and simmer for 5 to 8 minutes longer or until shrimp are pink.
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
Cooking with Curry
The flavors in curry powder are enhanced when they are heated, which is why the powder is often cooked in the first step of many Indian recipes. It's still good when uncooked. You can buy curry powder in many blends, from hot to mild. Curry powder is a blend of spices, and each blend is usually unique to a particular area of India.