CURRIED SHRIMP
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 tablespoons hot curry powder
2 large garlic cloves, chopped
1 1/2 lbs. fresh shrimp, peeled and deveined
1/2 teaspoon salt
1/4 cup fresh-squeezed lime juice
1/2 cup nonfat sour cream
1 cup nonfat plain yogurt, at room temperature
1/3 cup chopped fresh cilantro
Heat the oil in a large nonstick skillet over high heat. Add the onion and saute quickly until just softened.
Add the curry powder, stir into the onion and cook for 1 minute.
Add the garlic, shrimp and salt. Saute, stirring frequently, for 3-4 minutes.
Reduce the heat to medium-low and add the lime juice, sour cream and yogurt. Slowly heat the mixture until hot; do not boil or it will curdle.
Sprinkle with the cilantro and remove from the heat. Serve hot.
Servings: 6
Source: Lean and Lovin It by Don Mauer
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 tablespoons hot curry powder
2 large garlic cloves, chopped
1 1/2 lbs. fresh shrimp, peeled and deveined
1/2 teaspoon salt
1/4 cup fresh-squeezed lime juice
1/2 cup nonfat sour cream
1 cup nonfat plain yogurt, at room temperature
1/3 cup chopped fresh cilantro
Heat the oil in a large nonstick skillet over high heat. Add the onion and saute quickly until just softened.
Add the curry powder, stir into the onion and cook for 1 minute.
Add the garlic, shrimp and salt. Saute, stirring frequently, for 3-4 minutes.
Reduce the heat to medium-low and add the lime juice, sour cream and yogurt. Slowly heat the mixture until hot; do not boil or it will curdle.
Sprinkle with the cilantro and remove from the heat. Serve hot.
Servings: 6
Source: Lean and Lovin It by Don Mauer
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