Curried Shrimp in Carrot Nest |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Excellent source of vitamin A, and a good source of vitamin C, calcium, magnesium and fiber. Calories: 277. Adapted from Produce for Better Health Foundation (PBH, recipe by Chef Carmen I. Jones, CCP. Ingredients:
2 cups carrots, coarsely shredded or julienne (may be purchased) |
1 large onion, chopped to yield 2 cups; reserve 2 tbsp. |
1 1/2 tbsp. sugar |
1 tbsp. water |
2 tbsp. olive oil or cooking oil |
2 cloves garlic, peeled and chopped |
1 lb. shrimp, peeled medium (may be frozen) |
2 tsp. curry powder, mild (or hot as desired) |
2 tbsp. flour |
1 cup chicken broth, low-sodium |
1 tbsp. yogurt, nonfat |
1 tbsp. lime juice |
1 salt and pepper, optional |
1 tbsp. parsley, chopped |
2 cups rice, cooked, tossed with |
1/2 cup peas, cooked, and |
2 tbsp. chopped peanuts, optional |
Directions:
1. Place shredded carrots, 2 tablespoons chopped onion (only) and sugar in a medium-sized skillet with 1 tablespoon water; heat on high to boiling and cook for 1 to 2 minutes until carrots are barely done. Remove immediately and cool. Reserve.
2. Mix optional rice, peas, and peanuts and reserve.
3. Heat oil in large deep skillet on medium-high heat. Add garlic and peeled shrimp and sauté until shrimp are opaque and tender. Remove shrimp from skillet and set aside.
4. To remaining oil in pan, add curry powder and remaining chopped onion. Sauté over medium heat until onions are transparent, coated with curry flavor and somewhat caramelized.
5. Add flour and stir until flour disappears. Add chicken broth and stir continuously until onion curry sauce has thickened.
6. Stir in yogurt, lime juice, and cooked shrimp. Season with salt and pepper if desired.
7. To serve: Place optional rice mixture in large circle on serving plate. Reheat carrots and arrange inside the ring, leaving a space directly in the center for the curried shrimp. Garnish with chopped parsley.
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