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It sounds exotic, but this quick and easy dish uses only five basic ingredients. A few common extras transforms its simplicity into a showstopper through color, presentation and flavor. Offering an abundance of vitamin A, and plenty of vitamin C, calcium, magnesium and fiber, this recipe is an all-around winner.
Place shredded carrots, 2 tablespoons chopped onion and sugar in a medium-sized skillet with 1 tablespoon water. Bring to boil on high heat, covered. Cook for 1 to 2 minutes, until carrots are barely done. Remove immediately and cool. Reserve. Prepare optional rice suggestion and reserve if desired.
Heat oil in large deep skillet on medium-high heat. Add garlic and peeled shrimp and sauté until shrimp are opaque and tender. Remove shrimp from skillet and set aside.
To remaining oil in pan, add curry powder and remaining chopped onion. Sauté over medium heat until onions are transparent, coated with curry flavor and somewhat caramelized. Add flour and stir until flour disappears. Add chicken broth and stir continuously until onion curry sauce has thickened. Stir in yogurt, lime juice and cooked shrimp. Season with salt and pepper if desired.
Warm carrots briefly in pan. Place optional rice mixture in large circle on serving plate. Arrange warm carrots inside the ring, leaving a space directly in the center for the curried shrimp. Garnish with chopped parsley. Serve immediately.
Serving size: 1/6 of recipe. 277 calories, 32 percent of calories from fat, 10.1 grams total fat, 174 milligrams cholesterol, 574 milligrams sodium, 22 grams total carbohydrate, 26 grams protein.
For More Information
To learn more about Sharp's nutrition services or to find a Sharp-affiliated physician, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.