Coconut Curry Shrimp & Vegetables


Coconut Curry Shrimp & Vegetables

Coconut Curry Shrimp & Vegetables

This recipe, Coconut Curry Shrimp & Vegetables is from Diabetes Self-Management.  This recipe is sooooo good that I’ve made it 3 times already since Easter.


Coconut Curry Shrimp & Vegetables Recipe


Coconut Curry Shrimp & Vegetables

2 tsp. cooking oil

3 cups assorted fresh vegetables (broccoli florets, bell pepper and zucchini strips, sliced carrots and/or sliced fresh mushrooms)

2 large shallots, finely chopped or one large onion

3 tsp. minced garlic

1 Tbsp. flour

2 tsp. curry powder

¼ tsp. salt

¼ tsp. ground red pepper

1 cup fat-free reduced-sodium chicken broth

½ cup reduced-fat coconut milk

¾ lb. peeled and deveined medium raw shrimp


Heat oil over medium-high heat in a large, deep nonstick skillet.  Add vegetable, shallots and garlic; cook 2 minutes.

Stir in flour, curry powder, salt and ground red pepper; cook 1 minute, stirring constantly.

Stir in broth and coconut milk; cook and stir until thickened and bubbly.   Stir in shrimp; return just to boiling.  Reduce heat; simmer, covered, 3 minutes or until shrimp are opaque and vegetables are tender.

4 servings


(Recipe for Coconut Curry Shrimp & Vegetables came from Diabetes Self-Management, 2015)


Beef, Bacon and Lentil Soup

Beef. Bacon and Lentil Soup

Beef, Bacon and Lentil Soup


This homemade soup is one of the easiest, yummiest ways to eat all your vegetables.


Beef, Bacon and Lentil Soup Recipe

Beef, Bacon and Lentil Soup

1 ½ cups dried lentils

5 cups cold water

8 oz. bacon, diced

1 lb. ground chunk

1 large onion, chopped

½ cup chopped bell peppers

1 large carrot, chopped

1 large tomato, chopped

1 ½ Tbsp.  butter

1 ½ Tbsp. flour

2 cups warm water mixed with 1 tsp. BEEF SOUP BASE

1 ½ tsp. salt


1 tsp. FORWARD!, optional

2 Tbsp. vinegar



Combine the lentils and water in a soup pot and bring to a boil.  Lower the heat, cover and simmer for 45 minutes.

While the lentils simmer, brown the bacon in a skillet and remove to a paper towel-lined plate to drain.  Discard the bacon drippings.  Add the ground chuck to the skillet and cook until nicely browned.  Drain well.  Add the beef, bacon and vegetables to the lentils.

Melt the butter in the skillet, blend in the flour, and then add the salt, PEPPER, FORWARD! (if using) and vinegar.  Cook, stirring constantly, until thickened and bubbly, about 3 minutes.

Pour the water mixed with BEEF SOUP BASE, stir well to blend, and then add to the soup pot and bring to a boil.  Lower the heat, cover, and simmer for 1 ½ to 2 hours or until the flavors are well-blended

(Recipe for Beef, Bacon and Lentil Soup was in Penzeys Spices catalog)