Coconut Curry Shrimp With Glucomannan and Nightshade Free |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Nightshade free depends on your curry powder (make your own if in doubt). Ingredients:
1 tablespoon extra virgin olive oil |
1/2 cup chopped white onion |
1 garlic clove, minced |
1 teaspoon cumin |
3/4 teaspoon coriander |
1/2 tablespoon curry powder |
1 cup unsweetened coconut milk |
1/4 teaspoon wasabi powder |
1 lb raw shrimp, peeled and de-veined |
8 g glucomannan (fiber powder, opt'l) |
2 tablespoons water (only if using glucomannan) |
1 teaspoon stevia |
2 tablespoons chopped fresh cilantro |
2 cups cooked rice |
Directions:
1. In a large saucepan over medium-high heat, heat the oil. Add onion and garlic. Cook, stirring, for 3 minute or until softened. Add cumin, coriander and curry powder. Cook for 1 minute Add coconut milk and Wasabi. Bring to boil. Reduce heat to medium. Cook for 2 minute.
2. Add shrimp. Raise heat to medium-high. Cook, stirring, about 6 minute until shrimp is cooked through.
3. In a small bowl, combine Glucomannan and water, add to saucepan (do not allow to thicken for long before adding or you will spend a lot of time stirring to melt the clumps). Add stevia, stir. Cook for 1 minute until sauce is bubbly and thickened.
4. Stir in cilantro just before serving over rice.
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