Hello! I don't have tons of time to write today (today is the first day back at school), but I wanted to share this recipe. Robert and I are trying to eat healthier and I just got my 2007 Cooking Light Annual Recipe book and this is the one we tried last night. It was very unique and good. I served it over brown rice. Garam Masala is expensive in our grocery stores, so I made my own by mixing equal parts of ground cumin, nutmeg, cloves and chili powder. I added more cumin (because I love it).
Shrimp Garam Masala
Ingredients
1 1/2 pounds peeled and deveined large shrimp
1 1/2 teaspoons garam masala
1 1/2 tablespoons canola oil
1 1/2 cups chopped bell pepper
1 cup prechopped onion (I use the frozen kind-I hate chopping onions)
1/3 cup dry white wine (I used chicken stock)
1/4 cup chopped cilantro, divided
1/4 teaspoon salt
1/4 teaspoon black pepper
4 lime wedges
PreparationSprinkle shrimp evenly with garam masala; let stand 5 minutes.
Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and onion; sauté 5 minutes or until vegetables are crisp-tender. Add shrimp; sauté 3 minutes or until shrimp are done. Stir in wine, 3 tablespoons cilantro, salt, and black pepper. Cook 30 seconds. Sprinkle with remaining 1 tablespoon cilantro. Serve with lime wedges.
Yield
4 servings (serving size: 1 cup shrimp mixture and 1 lime wedge)
Nutritional Information
CALORIES 260(29% from fat); FAT 8.4g (sat 1g,mono 3.5g,poly 2.8g); PROTEIN 35.5g; CHOLESTEROL 259mg; CALCIUM 112mg; SODIUM 405mg; FIBER 2g; IRON 4.5mg; CARBOHYDRATE 9.6g
About Me
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- An almost 30-something who is trying to get her life back on track before the big 3-0.
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1 comment:
Garam Masala is cheap at the Indian groceries...because they use it in EVERYTHING! I have a recipe for it if you want.
And a trick I've learned from my Indian buddies...put onions in the fridge and you can't smell them and they are easier to cut. I can't cut them if they haven't been in the fridge first, or I'll cry like a baby!
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