Mr. Prevention walked in the door yesterday and immediately groaned, “Ew, what smells like coconut?!” First, it is a mystery to me as to how anyone could hate the smell of coconut. And second, I’m a bit shocked (and impressed) by his sense of smell.
The smell he was complaining of was that of my nutty, coconutty granola, not my dinner. This dinner…Shrimp Korma. Which, ironically, contains coconut milk. Which I tripled the amount of in the recipe…because I love it so. And I know that Mr. Prevention is a buffoon who really does enjoy coconut.
His complaint was over the lack of heat. To which I replied, “NOT EVERYTHING HAS TO BE SPICY!” He can be so hard to please! I double-dog dare him to make dinner for a week — planning, shopping, preparation, AND clean-up. ‘Cause that’s what I do. And then I’ll sit back and criticize his meals with a fine tooth comb.
Of course I would actually consider dishing up this challenge if I didn’t fear rapid weight gain and the *hunch* that my meals would contain no less than 1,000 milligrams of sodium and come from a box. Just a hunch…
This meal lived up to its recommendations coming from both Marisa and Biz. Plus, it’s healthy to boot, ready in 30 minutes, and reheated like a dream. Not all shrimp dishes reheat well, but this was definitely an exception.
This is a great beginner Indian dish and perfect for someone who doesn’t like much heat!
Shrimp Korma over Basmati Rice adapted from Cooking Light, June 2011 and Loser for Life
1 Tbsp unsalted butter
1 red bell pepper, chopped
1/2 large onion, chopped
2 1/2 Tbsp all-purpose flour
1-inch piece fresh ginger, peeled and grated
3 garlic cloves, finely chopped
2 tsp curry powder
2 tsp garam masala
1/2 tsp salt, divided
2 cups low sodium vegetable broth
1 cup light coconut milk
1 small tomato, diced
1 cup frozen green peas
1 lb peeled and deveined large, raw shrimp
1 cup brown basmati rice
1/4 cup plain fat-free yogurt
Cook rice according to package directions.
Melt butter in a large saucepan over medium-high heat. Add bell pepper and onion; saute 2 minutes.
Add flour, ginger and garlic; cook 1 minute, stirring constantly. Add curry powder, garam masala and 1/4 tsp. salt; cook 30 seconds while stirring.
Stir in broth and bring to boil. Stir in milk and tomato; reduce heat and simmer 5 minutes. Add peas, shrimp and remaining salt; cook 5 minutes or until shrimp are done.
Spoon 2/3 cup rice into each bowl. Top with 1 1/3 cup shrimp mixture and 2 teaspoons yogurt. Yield: 5 servings.
Nutrition Information (per serving): 352 calories; 8.4 g. fat; 120 mg. cholesterol; 526 mg. sodium; 43.2 g. carbohydrate; 4 g. fiber; 25.6 g. protein
Result: Mild, rich Indian flavor. The cardamom and curry are the predominant flavors. There’s lots of sauce/shrimp mixture to go around, so this is a great dish to serve with an accompaniment like naan 😉 This meal is ready in 30 minutes or less, is low in calories, filling, low-fat, and protein-rich. Yum! Enjoy![/print_this]
In addition to rolling my eyes at Mr. Prevention’s harsh critiques (and he liked the meal!), I learned something. A few things, actually…in regards to basmati rice.
Basmati rice (brown and white varieties) is about 4x the cost of long-grain rice, and I researched why. Basically, the plant is harder to grow and yields significantly less than other rice crops. The grains are dry and fluffy versus sticky and wet like some rices. Basmati is most popular in India and Indian cuisine because of its great use with sauces.
For me, personally, basmati tastes great and I seem to be better at cooking it than other rices. Because, as I’ve shared, rice is quite the challenge for me 😉