Perricone - Curried Shrimp
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 369.7
- Total Fat: 14.2 g
- Cholesterol: 258.4 mg
- Sodium: 821.1 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 1.6 g
- Protein: 37.6 g
View full nutritional breakdown of Perricone - Curried Shrimp calories by ingredient
Introduction
page 230 page 230Number of Servings: 4
Ingredients
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1 1/2 lbs shrimp, shelled and deveined
1 lime - juice
3 tbl evoo
3 small onions, coarsely chopped
2 cloves garlic, minced
2 quarter-sized pieces fresh ginger root, peeled and minced
1-2 tbl curry powder, to taste
3 large tomatoes, chopped, plus 1 cup tomato juice, or 1 undrained can (14 oz) tomatoes
Directions
Sprinkle the shrimp (or chicken or tofu) with the lime juice and set aside.
Heat the oil in a large skillet. Add the onions, garlic, and ginger. Cook over medium heat, stirring often, until the onions are translucent, about 5 minutes. Do not brown.
Add the curry powder, stir well, and continue to saute the mixture for 3 minutes, stirring frquently. Add the tomatoes and juice. Stir, cover, and let simmer for 15 minutes, stirring occasionally.
Uncover the skillet and add the shrimp. Stir well and cook over medium heat for 3 to 5 minutes, until the shrimp turn pink. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user ESADUALL.
Heat the oil in a large skillet. Add the onions, garlic, and ginger. Cook over medium heat, stirring often, until the onions are translucent, about 5 minutes. Do not brown.
Add the curry powder, stir well, and continue to saute the mixture for 3 minutes, stirring frquently. Add the tomatoes and juice. Stir, cover, and let simmer for 15 minutes, stirring occasionally.
Uncover the skillet and add the shrimp. Stir well and cook over medium heat for 3 to 5 minutes, until the shrimp turn pink. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user ESADUALL.