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the low carb way

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Shrimp Vindaloo

Posted by Solitary Dancer on June 28, 2007

Shrimp Vindaloo

This recipe was found in Cooking Light Magazine. It’s also posted at the web site. However, if you would like to see the original recipe beware of the popups.

Ingredients

2 teaspoons minced peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 to 1/2 teaspoon ground red pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 tablespoon red wine vinegar
1 tablespoon canola oil
1 1/2 cups chopped onion
2 tablespoons minced peeled fresh ginger
3 garlic cloves, minced
1 1/4 cups fat-free, less-sodium chicken broth
2 tablespoons golden raisins, chopped ***
1 pound medium shrimp, peeled and deveined

Preparation

Combine first 9 ingredients in a small bowl. Add vinegar, stirring to form a paste; set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté for 2 minutes. Stir in 2 tablespoons ginger and garlic; sauté for 20 seconds. Add spice paste; cook 30 seconds, stirring constantly. Stir in broth and raisins. Simmer, uncovered, 10 minutes. Add shrimp; cook for 4 minutes or until shrimp are done, stirring occasionally.
Yield

4 servings (serving size: about 3/4 cup)

Nutritional Information

CALORIES 208(26% from fat); FAT 5.9g (sat 0.7g,mono 2.4g,poly 1.9g); PROTEIN 25.3g; CHOLESTEROL 127mg; CALCIUM 87mg; SODIUM 607mg; FIBER 1.9g; IRON 3.4mg; CARBOHYDRATE 12.5g

***NOTE: I have seen this recipe done without the raisins. So, if you would like to reduce the carbs even further you may want to omit the raisins.

Cooking Light, APRIL 2005

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