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Wednesday, April 6, 2016

CURRIED SHRIMP AND VEGETABLES



CURRIED SHRIMP AND VEGETABLES

A very tasty solution for pre-cooked shrimp.  I will use this recipe again and again through the years - quick, easy and satisfying.  The curry powder acts like a thickener for the sauce.

1 lb precooked, frozen shrimp (0.45 kg)
2 tbsp butter (30 mL)
2 yellow peppers, chopped
1/cup chopped onion (125 mL)
Seasoning salt, to taste
Black pepper, to taste
1 tbsp mild curry powder (15 mL)
1/tsp cornstarch - you may not need this removes 0.25 g carbs per serv.  (2 mL)
3/cup whipping cream (175 mL)
 
In medium bowl under running water from kitchen faucet, thaw shrimp.  Drain and set aside.

In frying pan, in butter and over medium heat, stir fry peppers and onions until turning soft.  Sprinkle with seasoning salt and black pepper and toss to combine.  Stir in curry powder and cornstarch.  Slowly stir in whipping cream and reduce heat to medium low.  Add shrimp and heat sauce and shrimp together, removing from heat before shrimp shrivel and get smaller.  Serve.

Yield:  4 servings
1 serving
292.5 calories
25.1 g protein
16.7 g fat
1.8 g fiber
9.0 g net carbs 

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For other great Low-Carb, Gluten-Free recipes by the team & me:

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