Curried Shrimp in Carrot Nest
Author: Fruits & Veggies—More Matters™ recipes.
Recipe type: Entrees
It sounds exotic, but this quick and easy dish using 5 basic ingredients and a few common extras is a showstopper with color, presentation, and flavor. Excellent source of Vitamin A; Low in saturated fat.
- 2 cups coarsely shredded or julienne carrots (may be purchased)
- 1 extra large onion, chopped to yield 2 cups; reserve 2 Tbsp.
- 1 ½ tablespoons sugar
- 1 tablespoon water
- 2 tablespoons olive oil or cooking oil
- 2 large cloves garlic, peeled and chopped
- 1 lb. peeled medium shrimp (may be frozen)
- 2 to 3 teaspoons mild curry powder (if spicier is desired, use hot curry powder)
- 2 tablespoons flour
- 1 cup low-sodium chicken broth
- 1 tablespoons nonfat yogurt
- 1 tablespoon lime juice
- salt and pepper, optional*
- 1 tablespoon chopped parsley
- 2 cups cooked rice tossed with ½ cup cooked peas and 2 Tbsp. chopped peanuts, optional *
- Place shredded carrots, 2 tablespoons chopped onion (only) and sugar in a medium-sized skillet with 1 tablespoon water; heat on HIGH to boiling, covered.
- Cook for 1 to 2 minutes, until carrots are barely done. Remove immediately and cool. Reserve.
- Prepare optional rice suggestion and reserve if desired.
- Heat oil in large deep skillet on medium-high heat.
- Add garlic and peeled shrimp and sauté until shrimp are opaque and tender.
- Remove shrimp from skillet and set aside.
- To remaining oil in pan, add curry powder and remaining chopped onion.
- Sauté over medium heat until onions are transparent, coated with curry flavor and somewhat caramelized.
- Add flour and stir until flour disappears.
- Add chicken broth and stir continuously until onion curry sauce has thickened.
- Stir in yogurt, lime juice, and cooked shrimp. Season with salt and pepper if desired.
- To serve: Warm carrots briefly in pan. Place optional rice mixture in large circle on serving plate. Arrange warm carrots inside the ring, leaving a space directly in the center for the curried shrimp. Garnish with chopped parsley. Serve immediately.
Credit: Recipe was developed for Produce for Better Health Foundation (PBH) by Chef Carmen I. Jones, CCP. This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
Calories: 277 Fat: 10.1g Saturated fat: 1.5g Carbohydrates: 22g Sodium: 574mg Fiber: 4g Protein: 26g Cholesterol: 174mg