Bombay Shrimp Curry w/ Coconut Rice (CL 7/11)
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- Number of Servings: 4
Ingredients
Directions
1 pound peeled and deveined shrimp 3/4 teaspoon salt, divided 1/4 teaspoon black pepper 1 1/2 cups prechopped onion 1 1/2 tablespoons curry powder 1 tablespoon mustard seeds 1/4 teaspoon ground cinnamon 1/8 teaspoon ground red pepper 1 1/3 cups hot water 1 cup frozen peas and carrots 1 cup light coconut milk 1 cup uncooked instant rice 1 tablespoon chopped fresh cilantro
1. Heat a non-stick Dutch oven over medium-high heat. Spray with cooking spray. Sprinkle shrimp with 1/8 teaspoon salt and black pepper. Add shrimp to pan; cook 2 minutes on each side or until done. Remove from pan.
2. Reduce heat to medium; respray with cooking spray. Add onion; cook 2 minutes, stirring constantly. Add 1/2 teaspoon salt, curry powder, and next 3 ingredients (through red pepper); cook 1 minute, stirring constantly. Add hot water and peas and carrots; bring to a boil. Cover and reduce heat to medium-low; simmer 4 minutes. Return shrimp to pan; cook 1 minute.
3. While curry cooks, bring milk to a boil in a saucepan. Stir in remaining 1/8 teaspoon salt and rice. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.
4. Place about 1/2 cup rice on each of 4 plates; top each serving with about 1 cup shrimp mixture. Sprinkle each serving with 3/4 teaspoon cilantro.
Sustainable Choice: Buy U.S. or Canadian wild-caught or farmed shrimp for the best sustainable option.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MASCARAK.
2. Reduce heat to medium; respray with cooking spray. Add onion; cook 2 minutes, stirring constantly. Add 1/2 teaspoon salt, curry powder, and next 3 ingredients (through red pepper); cook 1 minute, stirring constantly. Add hot water and peas and carrots; bring to a boil. Cover and reduce heat to medium-low; simmer 4 minutes. Return shrimp to pan; cook 1 minute.
3. While curry cooks, bring milk to a boil in a saucepan. Stir in remaining 1/8 teaspoon salt and rice. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed.
4. Place about 1/2 cup rice on each of 4 plates; top each serving with about 1 cup shrimp mixture. Sprinkle each serving with 3/4 teaspoon cilantro.
Sustainable Choice: Buy U.S. or Canadian wild-caught or farmed shrimp for the best sustainable option.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MASCARAK.
Nutritional Info Amount Per Serving
- Calories: 294.7
- Total Fat: 5.5 g
- Cholesterol: 172.3 mg
- Sodium: 208.9 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 3.0 g
- Protein: 25.7 g
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