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Shrimp Curry

In this delicate yellow curry, a fragrant spice mix imparts a sweet and spicy taste. Fresh, large shrimp are ideal for this dish.

Preparation Time:  10 minutes Cooking Time:  15 minutes  Serves:  4

2 Tbsp. unsalted butter

35 large shrimp, peeled, cleaned, deveined, and seasoned with salt and pepper

1 c. coconut milk

1 tsp. ground coriander

1 tsp. ground cumin

1 tsp. brown sugar

1/2 tsp. ground turmeric

1/4 tsp. red chili powder

salt to taste

Garnish:

1/4 c. diced cherry tomatoes

1/4 c. pineapple chunks (optional)

1. Melt butter in medium sauté pan.  Add shrimp and, on a medium flame, cook for 2–3 minutes on each side (or until cooked through).  Set aside.

1. In a medium saucepan, add coconut milk, coriander, cumin, brown sugar, turmeric, and red chili powder, and cook for 5 minutes.   Add cooked shrimp; cover and let simmer in sauce for 3 minutes.  Salt to taste.

1. Place five shrimp on each plate and top liberally with sauce.  Garnish with cherry tomatoes and pineapple.  Serve with plain basmati rice, couscous, or chapati.

What’s good for you:

v Shrimp is an excellent source of selenium, which is believed to help with cancer protection. Shrimp is an unusually low-fat, low-calorie protein; it is also a very good source of vitamins D and B12. Though it has a high cholesterol content, it raises good cholesterol (HDL) levels more than the bad cholesterol (LDL) levels.

v Coconut milk contains oils that have been found to be very powerful antibacterial, antiviral, and antifungal agents. The milk contains no cholesterol, and is low in sodium and high in manganese. Most importantly, research shows that the saturated fat content is made up of medium-chain fatty acids, which means they do not have a negative effect on cholesterol and help to protect against heart disease.

v Coriander aids in digestion, has anti-inflammatory properties, and contains phytonutrients that are protective against cancer; it is a good source of iron, magnesium, and manganese.