Curried shrimp and cucumbers
While cucumbers are usually served raw, they’re delicious cooked with plump shrimp in this high-protein, low-cal stir-fry. Oct 1, 2009 Chatelaine 0 Makes: 4 Servings
Ingredients
- 340-g pkg frozen uncooked shrimp, peeled
- 2 field cucumbers or 1 English cucumber
- 1 yellow pepper
- ½ red onion
- 2 garlic cloves, minced
- ½ cup (125 mL) shredded fresh basil or chopped cilantro or 3 sliced green onions
- 2 tbsp (30 mL) butter
- 2 tsp (10 mL) curry paste, such as Indian or Thai red curry
- ¼ tsp (1 mL) salt (optional)
Instructions
- Thaw shrimp following package directions. Peel cucumbers only if skin is thick. Slice in half lengthwise. Using a spoon, scrape out seeds and discard. Thickly slice diagonally. Slice pepper and onion into thin bite-sized strips. Prepare garlic and basil and set all aside.
- Melt butter in a large frying pan over medium heat. Add onion and stir frequently until it starts to soften, about 2 min. Add garlic and curry paste, then stir until fragrant, about 30 sec. Increase heat to medium-high. Scatter in shrimp and stir-fry until they start to turn bright pink, 1 to 3 min. Add cucumber and pepper. Continue stir-frying until pepper is done as you like, about 4 more min. Stir in basil. Taste and add salt if you wish. Best over basmati rice.