Posts Tagged 'shrimp'

Madrasi Shrimp Curry in Black Pepper Sauce

My “alternate daughter” came over to help me with an upholstery project. Actually, she mostly did the project while I refinished window sills. She loves curry, so I made this fairly quick shrimp curry from Cooking Light in between coats of stain and finish.  The curry is not too spicy, just pleasantly warm.  Since Madras is in South India where food can sometimes be rather incendiary, I was pleasantly surprised.

Madrasi Shrimp Curry in Black Pepper Sauce

1 Tablespoon vegetable oil
1 teaspoon black mustard seeds
1 cup finely chopped onion
1½ Tablespoons  ground coriander seeds
1½ Tablespoons  grated peeled fresh ginger
1 teaspoon coarsely ground black pepper (or more if you want more heat)
½ teaspoon ground turmeric
2 garlic cloves, minced
½  cup  fat-free, less-sodium chicken broth
2 Tablespoons tomato paste
1 Tablespoon fresh lemon juice
¾ teaspoon salt
1½ pounds large shrimp, peeled and deveined
¼ cup finely chopped fresh cilantro

Heat the oil in a large nonstick skillet over medium-high heat. Add the mustard seeds; cover pan, and cook 2 minutes or until seeds stop popping. Uncover pan. Stir in the onion and the next 5 ingredients (onion through garlic), and cook for 5 minutes or until the onion is golden, stirring frequently.

Reduce heat, and stir in broth, tomato paste, juice, and salt. Cook until thick (about 1 minute), stirring constantly. This is important.  It can burn easily. Add shrimp; cook 4 minutes stirring occasionally or until shrimp are done. Sprinkle with cilantro. Makes 4 servings at 5.4 grams of fat/serving.

madrasi-shrimp

Quick Thai Party Shrimp

Cold marinated shrimp are a terrific food to serve at a party.  Almost everyone likes shrimp, it seems like they are a big splurge, and you can make them ahead.  You can make them fancier by arraying them on a platter with toothpicks in them as cocktail snacks, or, as I usually do, put them in a big bowl where people can scoop them out.

Now, I usually take the easy way out when I make party shrimp.  I take 2 pounds of cooked, peeled, tail off shrimp (yes, I’m too lazy to cook and peel), put them in a bowl. Pour about ½ bottle of interesting lower fat salad dressing – like Miso or ginger sesame –  over them and toss.  Refrigerate overnight.  Before you serve, sprinkle a couple of tablespoons of chopped cilantro and maybe 2 tablespoons of finely chopped green onion over the shrimp so that people think it is home-made, and toss again.  The fat grams are the number of grams in the salad dressing divided by 8.

This time I decided to make a more interesting dressing and combine the shrimp with a few other ingredients..

Quick Thai Party Shrimp

2 tart green apples, peeled, cored, and cut in thin strips
6 Tablespoon fresh lemon juice
6Tablespoons fresh lime juice
2 shallots, thinly sliced
3 Tablespoons chopped cilantro
2 Tablespoons chopped fresh mint
4 teaspoons fish sauce or low sodium soy sauce
4 garlic cloves, finely chopped
½ teaspoon red pepper or to taste
4 scallions, thinly sliced
2 pounds cooked, peeled, tail off medium shrimp, defrosted if frozen

In a large bowl, mix together lemon and lime juices, shallot, cilantro, mint, fish or soy sauce, garlic, red pepper, and scallions. Toss sliced apples in dressing. Add cooked shrimp and toss again. Cover the bowl and refrigerate the shrimp for at least 30 minutes.  Toss again right before serving to redistribute dressing. Makes 8 large servings at 1 gram of fat/serving.

lemon-lime-shrimp-salad1

The shrimp are packed to be taken to a pot luck.


ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

More about me.

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