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Light Lemon Curry Shrimp
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Serves/Makes: 4
Ready in: < 30 minutes
- 1 container (8 ounce size) low-fat plain yogurt
- 3 tablespoons reduced sodium soy sauce
- 1/2 teaspoon grated fresh lemon peel
- 2 tablespoons vegetable oil
- 2 teaspoons curry powder
- 1 pound raw medium shrimp, peeled and deveined
- 3 green onions and tops, chopped
- 1 teaspoon minced fresh ginger root
- 2/3 cup unsalted dry roasted peanuts
- hot cooked brown rice (optional)
Combine yogurt, soy sauce and lemon peel. Heat oil in large skillet over medium-high heat. Blend in curry powder and cook 2 minutes. Add shrimp, green onions and ginger; saute 3 minutes, or until shrimp turn pink and are tender. Add soy sauce mixture and peanuts. Cook and stir only until mixture is thoroughly heated. Serve immediately over rice.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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