Cantonese Style Prawns With Mango Food

SHRIMP CANTONESE

Shrimp Cantonese image

"This recipe proves you don't have to sacrifice good taste when you need something fast," reports Bobby Taylor of Michigan City, Indiana. The nutritious stir-fry features tender shrimp, fresh spinach and a package of convenient frozen vegetables.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons cornstarch
1-1/4 cups chicken broth
1/4 cup soy sauce
1/4 teaspoon pepper
2 cups sliced onions
2 cups sliced celery
2 tablespoons butter
3/4 pound uncooked medium shrimp, peeled and deveined
8 ounces fresh spinach, torn
1 package (16 ounces) frozen stir-fry vegetable blend, thawed
Hot cooked rice

Steps:

In a small bowl, combine cornstarch and broth until smooth. Add soy sauce and pepper; set aside., In a large skillet or wok, stir-fry onions and celery in butter for 2-3 minutes or until tender. Add shrimp; cook and stir until shrimp turn pink. Add spinach and mixed vegetables; stir-fry 4-6 minutes longer or until spinach is tender. , Stir broth mixture and stir into shrimp mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition Facts : Calories 131 calories, Fat 3g fat (2g saturated fat), Cholesterol 91mg cholesterol, Sodium 732mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges

SHRIMP CURRY

Shrimp Curry image

Shrimp curry sounds exotic but it is really quite a simple recipe to make. Make it as hot or as mild as you like.

Provided by Karen Ciancio

Categories Main Course

Time 50m

Number Of Ingredients 15

Ingredients

2 potatoes (small, peeled and thinly sliced)
1 onion (peeled and finely chopped)
2 cloves garlic (crushed)
1 - 2 tablespoons oil
2 tablespoons curry powder (hot or mild)
15 ounces canned tomatoes
1 tablespoon tomato paste
1/4 cup fish stock (or water)
2 cups mushrooms (chopped)
1 bay leaf
Bouquet garni (*plus see note below)
1/4 to 1/2 cauliflower (washed and broken into flowerets)
3/4 pound shrimp (cooked and shelled)
1 tablespoon lemon juice
black pepper to taste

Steps:

Parboil potatoes for 3 minutes. Drain and set aside.
Sauté the onion and garlic in the oil for several minutes until the onion is transparent, then add the curry powder and fry, mixing with the onions for a few minutes. Add the tomato paste, fish stock or water, and chopped mushroom stalks. Add the herbs.
Bring to a boil, then lower the heat. Add the parboiled potatoes, the cauliflower and the mushrooms to the mixture and simmer for 25 minutes. Add the shrimp and lemon juice and simmer a further 10 minutes on a low heat. Season to taste.
Curry recipes are wonderful served on a bed of cooked rice. The traditional Indian rice is Basmati, but it will taste fine with white rice too. Great served with your favorite chutney.

Nutrition Facts : Calories 345 kcal, Carbohydrate 36 g, Protein 25 g, Fat 13 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 214 mg, Sodium 907 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving