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Recipes  |
Low Sodium Shrimp and Curry
1 1/2 pounds large peeled and deveined shrimp 1 teaspoon oil 1 large onion finely chopped 1 red bell pepper chopped 3 cloves garlic minced 1 minced jalapeño pepper 2 tablespoons Madras Curry 1/4 teaspoon Cardamom Seed Powder 1 teaspoon Coriander Seed Powder 1 teaspoon Ground Cumin 1 12 ounce can evaporated skim milk 1/4 cup unsweetened coconut milk Juice of 1 Lime 1 tablespoon cornstarch 1/3 cup chopped fresh cilantro Salt & freshly ground pepper to taste Directions: 1. In a large pan heat oil over medium heat. 2. Add onion and bell pepper stirring occasionally until softened about 5 minutes. 3. Add garlic, jalapeño, Curry, Cardamom, Coriander and Cumin stirring about 2 minutes. 4. Reduce heat to low and add skim and coconut milk. 5. Bring to a simmer stirring to prevent burning. 6. Simmer for 5 minutes. 7. Add shrimp and cook uncovered until the shrimp are pink and curled about 10 to 12 minutes. 8. Combine lime juice and cornstarch in a small bowl stir until smooth. 9. Add to the shrimp mixture and cook, stirring constantly, until thickened about 2 minutes. 10. Stir in cilantro and season with salt and pepper. |
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