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2 large onions -- sliced
1 1/2 pounds shrimp
2 tablespoons olive oil
salt and pepper -- to taste
2 tomatoes -- ripe, peeled, seeded and chopped
1 red bell pepper -- or yellow, chopped
1 tablespoon minced garlic
2 tablespoons minced fresh cilantro
1 tablespoon fresh lemon juice
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon black pepper
1 teaspoon ground turmeric
1/2 teaspoon fenugreek seed -- ground
ground red pepper -- to taste
How To Prepare:
This is very spicy, like curry you would get in London. You can eat it like a "stew" and serve it to your spouse over rice if he/she is not also on the diet. BTW, I got this out of Joy of Cooking, pg 515. Slow-cooked onions and shrimp stock make this curry rich and flavorful.
Place onions in a large, heavy saucepan or large, deep skillet:
Cover and cook over med-low heat, stirring every 10 minutes, until the onions begin to brown and almost stick to the pan, about 30 min. Meanwhile, peel shrimp
Simmer the shells in just enough water to cover for 10 min. Strain and measure 1 c. stock (save rest for thinning it out later)
To the onions add olive oil salt and pepper
Increase heat to med and cook, stirring occasionally, until the onions are deep brown and very tender, almost falling apart. Add the shrimp stock along with all other ingredients except shrimp.
Bring to a boil over mid-high heat. Reduce the heat to med-low and cook, stirring occasionally, until the tomatoes break up and the mixutre is very saucelike. Taste-adjust seasonings. Stir in the shrimp and cook until pink and firm, 3-4 minutes. Garnish with cilantro
Carbs per serving - include all nutritional information if known: