Frank's Recipes! Low Fat Curry Shrimps with Vegetables

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Low Fat Curry Shrimps with Vegetables

Curryrakor pa gronsaksbadd

400 g middle-sized shrimps, unpeeled
8 iceberg lettuce leaves
1/2 dl chicken stock
1 small onion, chopped
1 clove garlic, finely chopped
1 tbs curry paste (can be bought in Asian food stores)
250 g sugar peas
2 tbs fresh chopped coriander
or 2 tbs grated lemon rind and 3 chopped parsley sprigs

Put the lettuce on four plates and set them aside.

Heat the chicken stock in a large frying pan or wok on medium heat. Boil onion and garlic in the stock while stirring until they're tender, about 5 minutes. Add the curry paste. Put in the shrimps while stirring and heat them for about 3 minutes. Add the peas, continue stirring and heat for 2 minutes. Remove from heat.

Add the fresh coriander or the alternative and part the ready-made dish evenly on the four plates. Serve instantly.

One portion contains:
193 calories/811 kJ
10 g carbohydrates
27 g protein
5 g fat
4 g fiber

You can make the curry paste yourself if you can't find it in the stores:

Mix 1/2 dl cayenne pepper, 1/2 dl water, 2 tbs olive oil, 2 tsp cumin, and 2 tsp curry powder in the food processor. Store in a dark, cool place.