Warm cucumber and shrimp sauté
3
- Prep Time10 min
- Total Time10 min
- Makes4 Servings
Ingredients
340-g pkg frozen raw medium (or large) shrimp, peeled
2 field cucumbers of 1 English cucumber
1 yellow bell pepper
2-Jan red onion
2 garlic cloves
2 tbsp butter
2 tsp curry paste, such as Indian or Thai red curry
1/2 cup shredded fresh basil, chopped fresh cilantro or 3 green onions, sliced
1/4 tsp salt, optional
Instructions
Thaw shrimp according to package directions. Peel cucumbers only if skin is thick. Slice in half lengthwise. Using a spoon, scrap out seeds and discard. Thickly slice diagonally. Slice pepper and red onion into this bite-sized strips. Mince garlic.
Melt butter in a large frying pan over medium heat. Add onion and stir frequently until it starts to soften, about 2 minutes. Add garlic and curry paste, stirring until fragrant, about 30 seconds. Increase heat to medium-high. Scatter in shrimp and stir-fry until they start to turn bright pink, about 1-3 minutes. Add cucumber and pepper. Continue stir-frying until pepper is done as you like, about 4 more minutes, Stir in basil. Taste and add salt if you wish.
Nutrition (per serving)
Calories 201, Protein 19g, Carbohydrates 12g, Fat 9g, Fibre 2g, Sodium 395mg.
Serving Suggestion:
Delicious over cinnamon-scented basmati rice. Cook rice according to package directions, throwing in a stick of cinnamon. Remove cinnamon stick and discard just before serving.
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