Quinoa and Curried Shrimp
This spicy curry has just a touch of light coconut milk for flavor. The seafood mixture is served over quinoa, which adds iron and calcium to your diet.
Ingredients
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1 pound fresh or frozen large shrimp
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1 cup quinoa or whole wheat couscous*
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1 teaspoon olive oil
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1 cup chopped onion
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1 tablespoon grated fresh ginger
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1/2 teaspoon curry powder
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1/2 teaspoon ground cumin
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1/4 teaspoon cayenne pepper
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6 ounces fresh pea pods, trimmed and halved lengthwise (2 cups)
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1/4 cup orange juice
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3 tablespoons unsweetened light coconut milk
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1/4 teaspoon salt
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1/2 cup snipped fresh cilantro
Directions
1.
Thaw shrimp, if frozen. Peel and devein; rinse and pat dry. Set aside. To prepare quinoa, rinse in cold water and drain in a fine-mesh strainer. In a medium saucepan bring 1 1/2 cups water to boiling; add quinoa. Return to boiling; reduce heat. Cover and cook for 15 minutes. When all the water is absorbed, remove from heat and let stand for 5 minutes.
2.
In a large nonstick skillet heat olive oil over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add ginger, curry powder, cumin, and cayenne pepper; cook and stir for 1 minute. Add shrimp and peas, stirring to coat with the spices. Cook and stir about 3 minutes or until shrimp are opaque. Stir in orange juice, coconut milk, and salt; heat through.
3.
Serve shrimp mixture with quinoa or couscous. Top each serving with cilantro.
To cook couscous
In a medium saucepan bring 1 1/2 cups water to boiling. Stir in couscous; cover and remove from heat. Let stand for 5 minutes.
Nutrition information
Calories 432, Total Fat 9 g, Saturated Fat 3 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 2 g, Cholesterol 173 mg, Sodium 360 mg, Carbohydrate 41 g, Total Sugar 15 g, Fiber 6 g, Protein 33 g. Daily Values: Vitamin A 0%, Vitamin C 63%, Calcium 13%, Iron 44%.
Percent Daily Values are based on a 2,000 calorie diet
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