Shrimp Curry, Shrimp with Rice and Peas

Shrimp Curry

  • 1 lb. shrimp
  • 1 Tbsp, canola oil
  • 1 15 oz. can tomato sauce
  • ½ onion, chopped fine
  • 2 cloves garlic, minced
  • ¾ cup lite coconut milk
  • 1 teas. ground ginger
  • 1 teas. ground cumin
  • 1 teas. ground coriander
  • 1 ½ teas. ground turmeric
  • 1 teas. chili powder
  • 1 teas. paprika
  • 1 teas. curry powder
  • salt and pepper to taste

Peel and devein the shrimp. Place a large skillet over high heat and add 2 teaspoons of the canola oil to the skillet. Add the shrimp to the hot oil and cook the shrimp for 1 minute on each side. Remove the shrimp from the pan and set aside. Add the remaining canola oil to the skillet together with the chopped onions. Reduce heat to medium and cook the onions for about 5 minutes, stirring occasionally. Add the ginger, cumin, coriander, turmeric, chili powder and salt and pepper to the skillet and cook for about 30 seconds. Add the tomato sauce to the skillet and stir to combine. Add the coconut milk and shrimp to the skillet and stir well. Heat through.
Recipe makes 4 servings Estimated WW Smart points 2 per serving.

Shrimp with Rice and Peas

  • 1 ¼ lbs. shrimp
  • ½ cup frozen peas
  • 1 cup uncooked converted brown rice
  • 1 Tbsp. butter
  • 2 cups low-sodium chicken broth
  • 4 teas. olive oil
  • 2 tbsp. grated Parmesan cheese
  • 1 Tbsp. chopped fresh parsley
  • salt and pepper to taste

Peel and devein the shrimp. Melt the butter in a large skillet over medium heat. Add the rice and sauté for 2-3 minutes. Add the chicken broth and peas and bring this mixture to a boil. When most of the liquid has been absorbed, with just a little water remaining on the top of the rice, reduce the heat to low and cover the skillet. Cook the rice, covered for about 20 minutes until the rice is cooked through. Remove the skillet with the rice and peas from stove and allow it to stand covered for 5 minutes. While the rice and peas are cooking place another large skillet over medium heat and heat 2 teaspoons of olive oil. Sprinkle the shrimp with salt and pepper and place the shrimp in the hot skillet in the olive oil.

Cook the shrimp for 1-1 ½ minutes per side or until the shrimp is opaque and cooked through. Remove the shrimp from the pan and set aside. Add the remaining olive oil to the skillet, increase heat to high, and add the cooked rice, shrimp, grated cheese and parsley to the skillet and sauté for another minute or two mixing well.
Recipe makes 4 servings Estimated WW Smart points 8 per serving.