Ingredients
-
1
-
1
-
1
-
2
-
4
-
2
-
1/2
-
1/4
-
1/8
-
1/4
-
-
-
-
-
Directions
Indian Shrimp,This recipe comes from the Spring 2003 issue of “Diabetes and You”. Exchanges: 2 meats, 2 vegetables. 140 cal, 116 mg cholesterol, 10 g carbs, 17 g protein, 374 mg sodium, 4 g fat (4 g saturated),I don’t really think this is Indian because it uses a couple of spices that are found in Indian cooking, but it is pretty good regardless.It just isn’t as full in flavor as most Indian I have had or cooked. I would use a lot more spice – well, actually I did… But i would if I were you. :),I got this recipe off of zaar well over a year ago, it has been my go to quick healthy dinner ever since! My bf loves shrimp but I’m not generally a big fan- in this recipe I love them! use 1 large can of diced tomatoes instead of the plum tomatoes (cheaper/faster) I don’t like ginger so I add Garam Masala instead. I serve it on a bed of brown rice. Warning: Do not go too crazy with the spices! The first time I made it I found it a little mild for my taste but the second time I added way too much and could hardly eat it! up the amounts slowly… 🙂 Thanks for posting this! I pass it on to anyone who will listen 🙂
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Steps
|
1
Done
|
Peel and Devein Shrimp. |
|
2
Done
|
in Large Nonstick Skillet, Heat Oil. |
|
3
Done
|
Add Onion and Garlic, Saute Until Softened. |
|
4
Done
|
Add Tomatoes, Lemon Juice and Spices. |
|
5
Done
|
Bring to Boil, Reduce Heat, Cover and Simmer For 15 Minutes. |
|
6
Done
|
Add Shrimp and Cook 3-5 Minutes, or Until Cooked Through. |
|
7
Done
|
Garnish With Parsley If Desired. |
