Hodge Podge Coconut Curry Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1. 1TBS of high heat oil - high quality2. 1 TBS of mustard seed - black preferably3. 4 TBS of fresh basil - chopped finely4. 2 cups of summer squash - sliced into large pieces5. 2 cups of cubed cauliflower - cut into large cubes6. 8 cups of fresh, washed, whole leaf spinach7. Juice of one lime8. 12 oz of low sodium V8 juice9. 1 can of LITE coconut milk10. 5 Tsp of white sugar11. 1TBS of curry powder12. Spices - 1/4 tsp each of garlic powder, red crushed pepper and sea salt13. 2 Cups Water14. 12 oz of frozen medium shrimp with tail on
1. Heat 1 TBS of high quality high temperature oil in a large heavy bottomed sauce/soup pan - at least a 12 quart pan.
2. When Oil is quite hot add the mustard seed and pop - careful, it will pop out of pan.
3. Add squash and cauliflowers and stir to keep from sticking for about 10 minutes.
4. Add chopped basil.
5. Add the washed spinach.
6. Add the lime juice.
7. Cover with lid and cook for 10 minutes until squash and cauliflower are getting tender.
8. Add the can of LITE coconut milk, the 12 oz of V8 juice and the 2 cups of water.
9. Cover and cook for 10 more minutes.
10. Add the frozen shrimp, cover and cook for about 4 more minutes.
11. Serve over couscous, whole grain, etc. with ample stock from the pot!
Number of Servings: 12
Recipe submitted by SparkPeople user DIVANDIVA.
2. When Oil is quite hot add the mustard seed and pop - careful, it will pop out of pan.
3. Add squash and cauliflowers and stir to keep from sticking for about 10 minutes.
4. Add chopped basil.
5. Add the washed spinach.
6. Add the lime juice.
7. Cover with lid and cook for 10 minutes until squash and cauliflower are getting tender.
8. Add the can of LITE coconut milk, the 12 oz of V8 juice and the 2 cups of water.
9. Cover and cook for 10 more minutes.
10. Add the frozen shrimp, cover and cook for about 4 more minutes.
11. Serve over couscous, whole grain, etc. with ample stock from the pot!
Number of Servings: 12
Recipe submitted by SparkPeople user DIVANDIVA.
Nutritional Info Amount Per Serving
- Calories: 90.2
- Total Fat: 4.0 g
- Cholesterol: 55.3 mg
- Sodium: 106.5 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 1.8 g
- Protein: 8.0 g
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