Shrimp Curry Quiona Stirfry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1/2 lg sweet onion (diced)1/2 Jalapeno pepper (diced) leave in the seeds if ya like it HOT 4 mushrooms (chopped)1 tbsp chili oil2 tomatoes (chopped/cubed)1/2 lb tiger shrimp (raw) aprox 122 1/2 C quinoa millet blend cooked 2 tbsp fresh ginger 1 c snap peas2 tbsp Yellow Curry Powder medium makes 5 -1 C servings
makes 5 - 1Cup servings
heat chili oil in medium pan (medium Heat).
add diced onions and saute until they begin to caramelize.
add chopped Mushrooms and Curry Powder.
add Tomatoes and grated Ginger Root.
clean the shrimp tails and cut each of them into 2 or 3 pieces
add shrimp pieces to the pan
add the cooked grains and stir.
cook for a few minutes
add the snap peas and a splash of water (to create steam)
remove from heat and serve. 1 1/2C was perfect for dinner and 1 Cup was a great serving size for lunch the next day!
Enjoy!!!
Number of Servings: 5
Recipe submitted by SparkPeople user WILDFIREWENCH.
heat chili oil in medium pan (medium Heat).
add diced onions and saute until they begin to caramelize.
add chopped Mushrooms and Curry Powder.
add Tomatoes and grated Ginger Root.
clean the shrimp tails and cut each of them into 2 or 3 pieces
add shrimp pieces to the pan
add the cooked grains and stir.
cook for a few minutes
add the snap peas and a splash of water (to create steam)
remove from heat and serve. 1 1/2C was perfect for dinner and 1 Cup was a great serving size for lunch the next day!
Enjoy!!!
Number of Servings: 5
Recipe submitted by SparkPeople user WILDFIREWENCH.
Nutritional Info Amount Per Serving
- Calories: 156.1
- Total Fat: 4.8 g
- Cholesterol: 25.5 mg
- Sodium: 63.6 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 2.2 g
- Protein: 7.7 g