A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Light Lemon Curry Shrimp
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- #113365
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 container (8 ounce size) low-fat plain yogurt
3 tablespoons reduced sodium soy sauce
1/2 teaspoon grated fresh lemon peel
2 tablespoons vegetable oil
2 teaspoons curry powder
1 pound raw medium shrimp, peeled and deveined
3 green onions and tops, chopped
1 teaspoon minced fresh ginger root
2/3 cup unsalted dry roasted peanuts
hot cooked brown rice (optional)
directions
Combine yogurt, soy sauce and lemon peel.
Heat oil in large skillet over medium-high heat. Blend in curry powder and cook 2 minutes.
Add shrimp, green onions and ginger; saute 3 minutes, or until shrimp turn pink and are tender. Add soy sauce mixture and peanuts. Cook and stir only until mixture is thoroughly heated.
Serve immediately over rice.
added by
jreamer
nutrition data
373 calories, 22 grams fat, 13 grams carbohydrates, 33 grams protein per serving. This recipe is low in carbs.
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