Stir-fry ready in minutes when freezer is well stocked

A bag of frozen shrimp provides almost instant weekday meals. Run the shrimp under cold water, or soak it just until thawed - about 10 minutes - then cook with seasonings or a sauce just until it turns pink, about 3 minutes.

For an even a faster dinner, use already cooked shrimp, and skip the marinating step. Add the shrimp and some lemon juice at the very end of cooking.

MCT News Service

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Spicy Shrimp Curry

Ingredients for shrimp:

•1 pound frozen, peeled raw shrimp, thawed

•1/2 teaspoon coarse salt

•1/4 teaspoon each: fresh ground black pepper, ground red pepper

•2 tablespoons fresh lemon juice

Ingredients for sauce:

•3 tablespoons canola oil

•20 curry leaves, optional

•4 small dried red chilies

•1 teaspoon freshly ground black pepper

•1 3-inch piece ginger root, peeled, minced

•1 red onion, chopped

•2 teaspoons coarse salt

•2 cloves garlic, chopped

•2 teaspoons ground


•1/2 teaspoon each: turmeric, curry


•1 15-ounce can each: diced tomatoes, coconut milk

•1 cup chopped cilantro


Mix shrimp, salt, pepper, red pepper and lemon juice in a food storage bag; toss to coat. Refrigerate.

Heat oil, curry leaves and chilies in wok or skillet over medium-high heat until

sizzling. Add pepper, ginger, onion and

salt; cook, stirring

and sprinkling with

a little water to keep from sticking until onion is golden.

Add garlic, coriander, turmeric and curry powder; cook

1 minute. Reduce heat to medium; add tomatoes. Cook, stirring, 1 minute. Increase heat to medium-high; cook 5 minutes, stirring. Add coconut milk; heat to a boil. Add shrimp and juices. Heat until shrimp are cooked. Stir in cilantro. Serve with cooked rice.

Servings: 6

Nutrition information per serving: 322 calories, 64 percent of calories from fat, 24 g fat, 14 g saturated fat, 112 mg cholesterol, 15 g carbohydrates, 16 g protein, 1,103 mg sodium, 4 g fiber

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