Wednesday, September 23, 2009

Recipe: Curried Shrimp with Cilantro, Lime, and Garlic

I made this recipe the other day and my husband and I really enjoyed it. It is from Robin Miller's cook book. It was super easy and light and had great flavor. Not too much curry, just the right amount. I think you could do the same thing with chicken, just make sure you get the chicken good and done because shrimp cooks so much faster.


2 tsp olive oil

3 medium shallots, minced (I used a small onion)

2-3 cloves of garlic, to taste, minced

1 1/2 tsp of curry powder

1 cup of reduced sodium chicken broth or vegetable

1 1/4 pounds large shrimp, peeled and deveined

2 T. fresh lime juice

1/2 cup of low fat sour cream

1/4 cup of chopped fresh cilantro

Salt and pepper to taste


Heat the oil in a large skillet over medium heat. Add the shallots and garlic and cook, stirring, until softened, about 2 minutes. Add the curry powder and cook, stirring until fragrant, about 1 minute. Add the broth and bring to a simmer. Add the shrimp and lime juice and simmer until the shrimp are bright pink and cooked through, about 3 minutes. Remove from heat and stir in the sour cream and cilantro. Season to taste with salt and pepper. Serve.

This is great over rice or noodles. I even ate it the next day almost like a soup!

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