Administrative Office: 3601 S. Green Rd. Suite 100, Cleveland, OH 44122 | (216) 591-0800
Camper Connection
Gilligan’s Island Coconut Curry Shrimp & Vegetables
| 2 tsp | cooking oil |
| 3 cups | assorted fresh vegetables |
| 2 | large shallots, chopped |
| 3 tsp | minced garlic |
| 1 Tbs | all-purpose flower |
| 2 tsp | curry powder |
| ¼ tsp | salt |
| ¼ tsp | ground red pepper |
| 1 cup | fat-free reduced-sodium chicken broth |
| ½ cup | light cocounut milk |
| 12 ounces | fresh pooled and deveined shrimp |
- Heat oil over medium-high heat in large, deep nonstick skillet. Add vegetables, shallots and garlic; cook 2 minutes. Stir in flour, curry powder, salt and ground red pepper. Cook 1 minute, stirring constantly. Stir in broth and coconut milk.
- Cook and stir until thickened and bubbly. Stir in shrimp. Return just to boiling, reduce heat. Simmer, covered, 3 minutes or until shrimp are opaque and vegetables are tender.
Makes 4 servings (2 ounces shrimp, ¾ cup vegetable mixture per serving) one serving equals 12 grams carbohydrate.
