Pan-Seared Shrimp with Peas

From EatingWell: April 1998, The EatingWell Diabetes Cookbook (2005) — Subscribe Now!

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.

4 servings

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

Ingredients

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

Preparation

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.

Nutrition

Per serving: 204 calories; 5 g fat (1 g sat, 2 g mono); 174 mg cholesterol; 12 g carbohydrates; 27 g protein; 4 g fiber; 318 mg sodium; 383 mg potassium.

Nutrition Bonus: Selenium (63% daily value), Vitamin A (30% dv), Iron & Vitamin C (25% dv), Fiber(16% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 3 very lean meat