The EatingWell Diabetes Cookbook (2005)
Prepeeled shrimp can be worth their weight in gold for the amount of time they'll save on a harried weeknight. Make it a meal: Spoon the shrimp over fresh lo mein noodles or rice.
Active Time: 30 minutes |
Total Time: 30 minutes
8 scallions, trimmed
2 cloves garlic
1 1-inch piece fresh ginger, peeled
1 pound large shrimp, peeled and deveined
1 tablespoon curry powder, divided
2 teaspoons canola oil, divided
1 1/2 cups frozen peas
1 cup reduced-sodium chicken broth
Salt & freshly ground pepper, to taste
Combine 7 scallions, garlic and ginger in a food processor; pulse until finely chopped. Set aside. Slice remaining scallion and set aside.
Toss shrimp with 1 1/2 teaspoons curry powder in a bowl.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, stirring, until firm and pink, 2 to 4 minutes. Transfer shrimp to a plate.
Reduce heat to low and add remaining 1 teaspoon oil. Add reserved chopped scallion mixture and remaining 1 1/2 teaspoons curry powder; cook, stirring, until fragrant, about 2 minutes. Add peas and broth, increase heat to medium-high and bring to a simmer. Cook until peas are heated through, about 3 minutes. Add shrimp and cook about 1 minute more. Season with salt and pepper. Garnish with reserved sliced scallion and serve.
Per serving :
4 g Fat;
0 g Sat;
2 g Mono;
143 mg Cholesterol;
12 g Carbohydrates;
20 g Protein;
4 g Fiber;
354 mg Sodium;
895 mg Potassium