Curry shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
24 oz. bag cauliflower florets (or 1 cauliflower, cleaned and separated into florets)2 Tbsp. olive oil2 cloves minced garlic1 cup mixed sweet peppers (red, orange, yellow), finely chopped1 pound pre-cooked shrimp or small "fancy" / bay shrimp1 tsp. curry powder1 Tbsp. butter3 Tbsp. flour1/2 cup vegetable broth or fish stock2/3 cup low-fat milk1 Tbsp. finely chopped fresh dill1/4 cup toasted pine nuts
Preparation:
Steam cauliflower florets in the microwave or on the stove until tender.
Meanwhile, sauté garlic and peppers in a large frying pan over medium heat until the peppers begin to soften. Stir in the shrimp and curry powder; remove from heat.
Melt the butter over medium heat in a large saucepot, then whisk in the flour to make a roux; heat just until the roux is a light golden color. Gradually stir in vegetable broth and milk, whisking continually to incorporate. Heat sauce until it begins to bubble, stirring constantly. Mix in the curried shrimp mixture, lower heat to medium-low, and cook until shrimp are heated through (about 5 minutes).
Gently toss steamed cauliflower and shrimp sauce together, garnish with toasted pine nuts and chopped dill, and serve.
Yield: 4 - 6 servings.
Serving Size: makes about 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user DPEPPE08.
Steam cauliflower florets in the microwave or on the stove until tender.
Meanwhile, sauté garlic and peppers in a large frying pan over medium heat until the peppers begin to soften. Stir in the shrimp and curry powder; remove from heat.
Melt the butter over medium heat in a large saucepot, then whisk in the flour to make a roux; heat just until the roux is a light golden color. Gradually stir in vegetable broth and milk, whisking continually to incorporate. Heat sauce until it begins to bubble, stirring constantly. Mix in the curried shrimp mixture, lower heat to medium-low, and cook until shrimp are heated through (about 5 minutes).
Gently toss steamed cauliflower and shrimp sauce together, garnish with toasted pine nuts and chopped dill, and serve.
Yield: 4 - 6 servings.
Serving Size: makes about 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user DPEPPE08.
Nutritional Info Amount Per Serving
- Calories: 244.4
- Total Fat: 12.2 g
- Cholesterol: 152.5 mg
- Sodium: 292.4 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 4.5 g
- Protein: 20.7 g
Member Reviews