SHRIMP AND CORN CURRY

Shrimp and Corn Curry image

Provided by Barbara Kafka

Categories dinner, easy, lunch, quick, salads and dressings, appetizer, main course, side dish

Time 40m

Yield 4 servings (5 cups)

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil, preferably canola
3 tablespoons curry powder
1 medium onion, chopped
1 tablespoon black mustard seeds
1 1/2 pounds shrimp, peeled and de-veined
2 medium tomatoes, cored and chopped
2 cups cooked corn kernels (see Micro-Tips)
1 tablespoon peeled and grated fresh ginger
1 to 2 tablespoons fresh lemon juice
1/4 cup chopped cilantro
1 1/2 teaspoons kosher salt
Freshly ground black pepper to taste

Steps:

Place oil, curry, onion and mustard seeds in a 2 1/2-quart souffle dish with a tightly fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 4 minutes.
Stir in shrimp. Cook, covered, for 3 minutes.
Remove from oven. Stir in tomatoes, corn and ginger. Cook, covered, for 5 minutes.
Remove from oven. Stir in remaining ingredients.

Nutrition Facts : @context http, Calories 326, UnsaturatedFat 9 grams, Carbohydrate 29 grams, Fat 11 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 973 milligrams, Sugar 6 grams, TransFat 0 grams