Monday, August 17, 2009
Tandoori Shrimp on Curry Vegetables
A theme emerges. Lean protein on a buttload of vegetables. I don't like eating this much animal but since I'm the only one here who will eat Tofu, and cheese is pretty much out of my life at the moment- oh well.
This was actually sort of a make ahead dish. First, I cleaned the shrimp and rubbed them with Penzey's Tandoori seasoning and a drop of vegetable oil. Then, I sauteed carrots, onion, and red pepper til they started to get soft in just the barest smudge of butter (Indian food traditionally uses ghee, which is butterfat without the water and milk solids found in European style butter). Then I added some Penzey's Maharajah curry powder, cauliflower, a cubed Yukon gold potato, a diced tomato, and some green beans, and cooked that just long enough for the curry to release its fragrance. I added some chikcen broth just to come about halfway up, covered, and simmered until the vegetables were tender. Then, I added a bit of flour/broth slurry to thicken, brought it back to the boil, and went to Zumba.
When I came home, all I had to do was reheat the vegetables and add a third of a can of "Lite" coconut milk, and salt and sautee the shrimp in my cast iron skillet.
Served with fresh cilantro and a squeeze of lime. It was good- my husband said it needed rice or something. I ate the leftover vegetables with chopped roasted peanuts on top for some crunch. This was unbelievably about as many calories as a can of soda. I think. I don't drink soda. It was about 200 for 5 large shrimp + the veg.