Monday, April 02, 2007

Super Light Version of Curried Shrimp

I missed my friend P's birthday celebration because my son was a little sick. The following Monday she raved about the Indian Restaurant they went to. She talked about the mouth-watering dishes and the dessert they made at their table. I couldn't stop thinking about Indian Food. However, going to an Indian Restaurant means overeating and I am trying to eat smaller portions and fewer calories. I remembered making a light curried shrimp a while ago that was delish and quick. So I went back to my recipe files and found it. Recipe - check; Shrimp - check; Curry - check; A few minutes later I had a satisfying and healthy dinner. I served with brown rice instead of white.

Light Curried Shrimp

1/4 yellow onion, whole
1/2 teaspoon olive oil, extra virgin
1 lb shrimp, peeled and deveined, raw
1 teaspoon flour, all-purpose
2 fluid ounces chicken broth, fat-free, low-sodium
1/2 garlic clove
1/8 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons curry powder

Wash and peel onion; chop coarsely.
In a medium skillet, saute onion in olive oil. Add shrimp to skillet and cook until pink and firm.
Slowly stir in flour. Add chicken stock and stir until lightly thickened. Add garlic clove (minced), salt, pepper, and curry powder. Stir over low heat for 2 minutes or until until gravy thickens. Don't overcook shrimp or else it will become rubbery.


At 7:00 PM, Blogger Sandra said...

Are there suggested wines for this?


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