Curry Shrimp with Bok Choy and Dried Cranberries (Serves 2)
Bok choy is an easy going vegetable that gets along well with others. Most recently I have been enjoying it with shrimp in a meal that can be prepared quickly and easily.
Prep and Cook Time: 20 minutes
Frozen, cooked, deveined shrimp (1 pound is enough for two)
2-3 big handfuls of bok choy
1 sweet yellow onion
1 big handful of dried cranberries
Coconut Aminos Soy-Free Seasoning Sauce
Low sodium chicken broth (Imagine Organic includes no sugar or soy)
Jamaican curry powder
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. 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.
Chop onion into bite-sized pieces. Trim off the thick stem of the bok choy, rinse well, and chop into bite-sized pieces. Add two tablespoons of coconut oil over medium heat to a wok. Add one tablespoon of curry powder and stir-fry for one minute. Add onion and stir-fry until it begins to soften. Add bok choy and a big handful of dried cranberries. Stir ingredients well. The curry should supply most of the taste you need, but add salt and garlic powder to taste. Cover and let cook for 10 minutes or so, stirring occasionally.
Transfer bok choy to plates and splash generously with Coconut Aminos (optional). Lay shrimp over bok choy and you’re ready to eat.
Note: Coconut Aminos look and taste like soy sauce. I like the flavor Coconut Aminos add, but the meal works without it too.
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