Easy Curried Shrimp

May 21, 2014 Leave a Comment
Easy Curried Shrimp

Easy Curried Shrimp

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I like to serve this dish with grapes or green veggies for added color.  It’s also nice with dried coconut or pineapple instead of apricots.

            Donna Stone                                                                      Clearwater, Florida

 

Easy Curried Shrimp Recipe

Easy Curried Shrimp

1 Tbsp. butter

2 tsp. curry powder

¾ tsp. ground cumin

¼ tsp. salt

¼ tsp. garlic powder

¼ tsp. ground coriander

¼ tsp. ground cinnamon

1 cup light coconut milk

1 lb. uncooked large shrimp, peeled and deveined

1/3 cup chopped dried apricots

2 cups hot cooked brown rice

 

In a large skillet, melt butter.  Add the curry, cumin, salt, garlic powder, coriander and cinnamon; cook over medium heat until lightly browned.  Stir in coconut milk.  Bring to a boil.  Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened.

Add shrimp; cook and stir for 2-4 minutes or until shrimp turn pink.  Stir in apricots; heat through.  Serve with rice.       4 serving

 

(Recipe for Easy Curried Shrimp was on www.tasteofhome.com, 2014)

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Roasted Pepper Potato Soup

March 20, 2014 Leave a Comment

 

Roasted Pepper Potato Soup

Roasted Pepper Potato Soup

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I really enjoy potato soup, and this rich creamy version is different than most I’ve tried.  I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family’s taste buds.

          Hollie Powell                                                                     St. Louis, Missouri

 

Roasted Pepper Potato Soup Recipe

Roasted Pepper Potato Soup

2 medium onions, chopped

2 Tbsp. canola oil

1 jar (7 oz.) roasted sweet red peppers, undrained and chopped

1 can (4 oz.) chopped green chilies, drained

2 tsp. ground cumin

1 tsp. salt

1 tsp. ground coriander

3 cups diced peeled potatoes

3 cups vegetables broth

2 Tbsp. minced fresh cilantro

1 Tbsp. lemon juice

½ cup reduced-fat cream cheese, cubed

 

In a large saucepan, sauté onions in oil until tender.  Stir in the roasted peppers, chilies, cumin, salt and coriander.  Cook and stir for 2 minutes.  Stir in potatoes and broth; bring to a boil.

Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.  Stir in cilantro and lemon juice.  Cool slightly.  In a blender, process the cream cheese and half of the soup until smooth.  Return all to pan and heat through.                6 servings

 

(Recipe for Roasted Pepper Potato Soup was on www.tasteofhome.com, 2014)

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Grilled Shrimp Remoulade

March 10, 2014 Leave a Comment
Grilled Shrimp Remoulade

Grilled Shrimp Remoulade

 

This recipe, Grilled Shrimp Remoulade is from Diabetic Connect.  An updated and untraditional remoulade makes a tangy sauce for these spice-rubbed shrimp.  While this is a warm-weather favorite on the grill, you can also cook the shrimp under a preheated broiler.  Cook shrimp on a lightly sprayed broiler rack, about 4 inches from the heat, for a winter warmer any night of the week.

Grilled Shrimp Remoulade Recipe

Grilled Shrimp Remoulade

Remoulade Sauce:   ¼ cup reduced-fat mayonnaise

¼ cup low-fat plain yogurt

1 Tbsp. chopped flat-leaf parsley

1 tsp. Dijon mustard

¼ tsp. hot sauce, such as, tabasco

Shrimp:   2 tsp ground cumin

2 tsp. paprika

1 tsp. ground coriander

½ tsp. garlic powder

¼ tsp. salt

1/8 tsp. freshly ground pepper

36 raw shrimp, peeled and deveined (about 1 lb.)

To prepare sauce:  Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl. Cover and refrigerate (for up to 1 day).

Preheat grill to high.

To prepare shrimp:  Combine cumin, paprika, coriander, garlic powder, salt and pepper in a large bowl.  Add shrimp and toss to coat with spices.  Thread the shrimp onto four 12 inch skewers.  Oil the grill rack.   Grill the shrimp until just cooked through, about 3 minutes per side.  Carefully remove the shrimp from the skewers.  Serve immediately, with the sauce.         4 servings

 

(Recipe for Grilled Shrimp Remoulade came from Diabetic Connect, 2014)

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