Curry Shrimp
A low-carb Atkins recipe for Curry Shrimp.
Ingredients
- 2 large onions -- sliced 1 1/2 pounds shrimp
- 2 tbsp olive oil salt and pepper -- to taste
- 2 tomatoes -- ripe, peeled, seeded and chopped
- 1 red bell pepper -- or yellow, chopped 1 tablespoon minced garlic
- 2 tbsp minced fresh cilantro
- 1 tbsp fresh lemon juice1 tablespoon ground cumin
- 1 tsp ground coriander 1 teaspoon black pepper
- 1 tsp ground turmeric 1/2 teaspoon fenugreek seed -- ground
Instructions
- 1
ground red pepper -- to taste This is very spicy, like curry you would get in London. You can eat it like a "stew" and serve it to your spouse over rice if he/she is not also on the diet. BTW, I got this out of Joy of Cooking, pg 515. Slow-cooked onions and shrimp stock make this curry rich and flavorful. Place onions in a large, heavy saucepan or large, deep skillet: Cover and cook over med-low heat, stirring every 10 minutes, until the onions begin to brown and almost stick to the pan, about 30 min. Meanwhile, peel shrimp Simmer the shells in just enough water to cover for 10 min. Strain and measure 1 c. stock (save rest for thinning it out later) To the onions add olive oil salt and pepper Increase heat to med and cook, stirring occasionally, until the onions are deep brown and very tender, almost falling apart. Add the shrimp stock along with all other ingredients except shrimp. Bring to a boil over mid-high heat. Reduce the heat to med-low and cook, stirring occasionally, until the tomatoes break up and the mixutre is very saucelike. Taste-adjust seasonings. Stir in the shrimp and cook until pink and firm, 3-4 minutes. Garnish with cilantro Deep Fried Fish CarbsPerServing:no counts provided Effort:Easy