Sunday, October 1, 2006

Curried Shrimp with Cilantro, Lime, and Garlic

Copyright 2007, Robin Miller: Quick Fix Meals

2 teaspoons olive oil
3 medium shallots, minced
2 to 3 cloves garlic, to taste, minced
1 1/2 teaspoons curry powder
1 cup reduced-sodium vegetable or chicken broth
1 1/4 pounds large shrimp, peeled and deveined
2 tablespoons fresh lime juice
1/2 cup low-fat sour cream
1/3 cup chopped fresh cilantro
Salt and freshly ground black pepper

Heat the oil in a large skillet over medium heat. Add the shallots and garlic and cook, stirring, until softened, about 2 minutes. Add the curry powder and cook, stirring, until fragrant, about 1 minute. Add the broth and bring to a simmer. Add the shrimp and lime juice and simmer until the shrimp are bright pink and cooked through, about 3 minutes. Remove from the heat and stir in the sour cream and cilantro. Season to taste with salt and pepper and serve.

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