Curried Shrimp
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.
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Ingredients
| 1 | tbsp | olive or canola oil |
| 1 | large onion (chopped) | |
| 3 | garlic cloves (minced) | |
| 1 | tbsp | minced fresh ginger root |
| 1 | tbsp | curry powder |
| 1 | 1/2 pounds shrimp (peeled and deveined) | |
| 1⁄2 | tsp | kosher salt |
| 1⁄2 | tsp | black pepper |
| 1 | tomato (chopped) | |
| 1⁄2 | c | Stonyfield Organic Plain Greek Yogurt |
| 1⁄4 | c | chicken broth |
| 1⁄2 | tsp | cayenne (optional) |
| 1⁄2 | c | chopped fresh or frozen pineapple or mango |
| 2 | tbsp | chopped fresh cilantro or basil leaves (plus additional for garnish) |
| 1 | c | chopped roasted cashews (almonds or peanuts) |
| 2 | tbsp | 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.
| Nutrition Facts | ||
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| Amount Per Serving | ||
| % Daily Value* | ||
| * Percent Daily Values are based on a 2,000 calorie diet. |
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