Fast Curried Shrimp with Fresh Cabbage and Carrot Salad (Serves 2)
Shrimp is a great choice when you are in a hurry. Keep a pack in the freezer, thaw out what you want quickly in running water, and you can be eating in minutes.
Prep and Cook Time: 20 minutes
Frozen, cooked, deveined shrimp (1 pound is enough for two)
Peeled baby carrots
One red cabbage
One fresh lime
Low sodium vegetable or chicken broth (Imagine Organic includes no sugar or soy)
Jamaican curry powder
Extra virgin olive oil
Place frozen shrimp in a bowl in the sink. Fill bowl with cold water and leave the tap running at a slow rate, allowing the excess to overflow. Shrimp should be adequately thawed in about 10 minutes. Remove tails from shrimp. Grate 3-4 cups from a head of fresh red cabbage. Grate 10-12 peeled baby carrots. Squeeze the juice from one lime.
Place shrimp in a sauce pan over medium heat and add enough broth to cover. Add a tablespoon of hot Jamaican curry powder (or any curry you like) and bring to a boil. Reduce heat, cover, and allow mix to simmer 5 minutes. Mix grated cabbage and carrots in a bowl. Drizzle with olive oil and the juice of one lime. Salt and pepper to taste.
Notes: I used vegetable broth here because that is what I had opened in the refrigerator. I believe chicken broth would offer superior taste and plan to try that in the future. Another idea would be to add a handful of golden raisins and one finely chopped shallot to the salad. I did not think of that until after preparing this meal. I liked the plain cabbage and carrot salad, and don’t always keep shallots in my pantry, but will try the additions in the future.
My wife was out of town when I prepared this meal and I was hungry. I piled everything on one plate and ate it all. Eating a pound of shrimp in one meal is a bit much even for a big guy like me, but I did not need a snack before bed time and did not wake up hungry during the night afterwards!
Printer friendly version: Fast Curried Shrimp with Fresh Cabbage and Carrot Salad