Today we are working on next week's menu. Here is a preview of one of the recipes - creamy shrimp curry. By switching out the rice for cauliflower rice this dish becomes a great LCHF/ketogenic recipe! Prep time: 15 mins Cook time: 15 mins Total time: 30 mins
• 1 lb 3 oz large shrimp • 2 tbsp vegetable oil • 1 yellow onion • 2 garlic cloves • 1-inch piece fresh ginger • 1 tbsp ground coriander • 1 tbsp ground cumin • ½ tsp ground turmeric • ¾ cups plus 2 tbsp coconut milk • ½ cup vegetable stock • Grated zest and juice of 1 lime • ¼ cup fresh coriander leaves • Pinch of salt and pepper • Basmati rice
1. Wash and peel the shrimp and set to the side. 2. Grate the zest and squeeze the juice out of the lime. Set to the side. 3. Chop the coriander leaves finely and set to the side. 4. Put on the rice to cook following the direction on the packaging. 5. Cut the onion in half and slice it finely. 6. Slice the garlic finely. 7. Peel the ginger and chop it finely. 8. Heat the oil in a large saucepan and cook the onion, garlic and ginger for about 4-5 minutes. 9. Add the coriander, cumin and turmeric and cook, stirring for about 1 minute. 10. Pour in the coconut milk and vegetable stock and bring to a boil. Reduce the heat and simmer for about 2 to 3 minutes. 11. Stir in the shrimp and lime zest and juice and let simmer for another 2 minutes or until the shrimp are heated through. Be careful not to overcook the shrimp. 12. Add the coriander leaves and season with salt and pepper to taste. 13. Serve immediately with rice.