Nutritional Information (per serving*):
Calories: 274; Protein (23g); Total Fat (16g); Saturated Fat (2g); Unsaturated Fat (9g); Carbohydrates (8g); Fibre (1g); Sodium (200mg).
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
*Servings: 4 - 5 servings
Ingredients:
• 4 tbsp extra virgin olive oil
• ½ medium onion, chopped
• 3 Roma tomatoes, diced
• 1 tbsp garlic, chopped or 1 tbsp garlic paste
• 2 tbsp ginger, grated
• 1 tsp EACH: coriander powder, turmeric powder, cumin powder, red pepper flakes
• ½ tsp chaat masala (optional)
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• 1 jalapeño pepper, chopped and seeded (optional)
• 16 ounces shrimp, peeled and cooked
• 2 tbsp lemon juice
• 2 tbsp cilantro, chopped
• Salt and pepper to taste
Instructions:
1. Heat olive oil in a large saucepan over medium heat. Add onions and saute until translucent. Add tomatoes. Stir tomatoes and onions and cook for 2 minutes.
2. Add garlic, ginger, coriander powder, turmeric, cumin, red pepper flakes and chat masala (optional). Simmer on low-medium heat for 10 minutes. Stir and add ¼ cup water if needed.
3. Add bell peppers and jalapeno pepper (optional). Cook for 2 minutes. Add shrimp, cilantro and lemon juice. Mix well and cook for 5 minutes.
4. Serve on its own or with rice, grains or tortillas.
Extra Tips:
* Serve with basmati rice or a whole grain tortilla.
* Use ½ cup low-sodium canned crushed tomatoes instead of fresh tomatoes to minimize chopping.
* Skip the chat masala and jalapeno peppers if you can’t tolerate spicy food.
* Double-up and freeze in containers for a wholesome meal on those flare-up days.