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Curried Shrimp

Zola on

They are calling it the Quarantine 15. Remember the Freshman 15? That’s when a new kid goes to college and immediately gains 15 pounds. They eat a lot of junk food and other things Mom didn’t serve. It can catch up with anybody pretty quickly.

So several weeks into our lockdown people are reporting significant weight gain and discomfort. Even their cozy sweats are getting tight.

My weight has fluctuated by maybe two pounds. Up and down. I virtually haven’t gained anything. But how have I done that? Have I starved? Have I eaten nothing but salads? No way. I haven’t even had a salad because I demand fresh salad greens and these days I only go to the grocery store every 7 to 10 days. I’m on lockdown, remember? I used to shop every day like the French.

I’m going to share what has been on the dinner menu at my place. Here’s the menu and a few comments...

Read the full column at PlanZDiet.com

Curried Shrimp

You can make this dish spicy hot or just leave it as is. If you skip the cayenne, it’s flavorful but I would not rate it spicy. Easy to make and you can serve it with rice. My trick to use less rice is to make an “island” of rice in the middle of your plate. Just a rim and put the curried shrimp in the middle. It looks like way more rice than you actually served this way. You get the experience of the rice without the carbs.

Ingredients:

 

1 1/2 tsp of vinegar. I used red wine vinegar.
1 tsp of minced garlic (jar garlic will work)
2 Tbl of curry powder
1/4 tsp of dry mustard
1/8 tsp of ground ginger
Ground black pepper to taste
Dash of cinnamon
Dash of cayenne
1 lb of fresh shrimp, peeled and de-veined. I suggest medium or large. I used medium and left the tails on for fun. Be sure to cut them off as you eat unless you like shrimp tails.
1 1/5 Tbl of butter
1/2 cup of diced onion
1/2 green bell pepper, diced
1/2 cup of canned coconut milk
1 Tbl of white flour
Optionally garnish with cocktail peanuts for crunch

Instructions:

Mix the vinegar and all of the spices in a small bowl and stir well. Put the shrimp in a big baggie or bowl and toss with the spice mixture. Let marinate for two hours.

Melt butter in a medium saute pan. Add onion and green pepper. Saute until loosened but still slightly crisp then add the shrimp. If the shrimp are cooked, you only need to heat them. About three minutes. If they are raw, depending on the size of shrimp you used it might take 10 minutes to cook them. Stir regularly as they cook.

Combine the coconut milk and flour in a small bowl. Pour the mixture into the shrimp combination. Cook and stir about three minutes while it thickens.

Serve with the cooked rice and peanuts. This would be great without rice or peanuts and a veggie on the side.

Cheers and Hang In,
Zola

 

 

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