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Curried Shrimp
Nb persons: 4
Yield:
Preparation time:
Total time:
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Almost all these ingredients can be kept on hand (shrimp and pineapple in the freezer) to make curried shrimp a perfect and easy weeknight dinner. Serve it with steamed basmati rice and flat leaf spinach. Ingredients | |
1 tablespoon | olive |
canola oil, alternative | |
1 large | onion, chopped |
3 | garlic cloves, minced |
1 tablespoon | minced fresh ginger root |
1 tablespoon | curry powder |
1-1 1/2 pounds | shrimp, peeled and deveined |
1/2 teaspoon | kosher salt |
1/2 teaspoon | black pepper |
1 | tomato, chopped |
1/2 cup | plain low-fat or Greek yogurt |
1/4 cup | chicken broth |
1/2 teaspoon | cayenne, optional |
1/2 cup | chopped fresh or frozen pineapple |
mango, alternative | |
2-4 tablespoons | chopped fresh cilantro or basil leaves, plus additional for garnish |
1 cup | chopped roasted cashews, almonds or peanuts |
2 tablespoons | lightly toasted coconut |
Directions
Place a skillet over medium heat and when it is hot, add the oil. Add the onion, garlic and ginger and cook until soft and light golden, about 5 minutes. Add the curry and cook 1 minute. Sprinkle the shrimp with the salt and pepper and add the shrimp and tomatoes to the skillet. Cook 2 minutes.
Put the yogurt and chicken broth in a small bowl or cup and mix well. Slowly add the yogurt mixture to the pan, stirring all the while and cook until just heated through, about 2 minutes. Lower the heat to low and cook for five minutes. Add the pineapple and cook until heated through, about 1 minute. Serve immediately, on top of rice or noodles, garnished with the cilantro, cashews and coconut.
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