Shrimp Curry, Caribbean Style

This recipe is modified from the Betty Crocker New International Cookbook. I served it over brown rice. We loved it. It makes 4 servings.







Shrimp Curry, Caribbean Style

1 medium onion, chopped
1 tablespoons olive oil
4 medium tomatoes, chopped
1/2 teaspoon sea salt
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground red pepper
2 cups cleaned cooked shrimp

Cook and stir onion in olive oil in a 10-inch skillet until tender, about 3 minutes. Add tomatoes, salt, coriander, turmeric, ginger, cumin and red pepper. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Stir in shrimp; heat until shrimp are hot, 3 to 5 minutes.

By my calculations: Per serving – Calories: 170, Total Fat: 4.3g, Sat. Fat: 1.1g, Carb: 10.9g, Fiber: 2.3g, Protein: 21.6g


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