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
1/2 cup
chopped onion (125 mL)
Seasoning salt, to taste
Black pepper, to taste
1 tbsp mild curry powder (15
mL)
1/2 tsp
cornstarch - you may not need this removes 0.25 g carbs per serv. (2 mL)
3/4 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
For
other great Low-Carb, Gluten-Free recipes by the team &
me: