- 8 scallions, trimmed
- 2 cloves garlic
- 1 1-inch pie fresh ginger, peeled
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon curry powder, divided
- 2 teaspoons canola oil, divided
- 1 1/2 cups frozen peas
- 1 cup reduced-sodium chicken broth
- Salt & freshly ground pepper, to taste
Combine 7 scallions, garlic and ginger in a food processor; pulse until finely chopped. Set aside. Slice remaining scallion and set aside.
Toss shrimp with 1 1/2 teaspoons curry powder in a bowl.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, stirring, until firm and pink, 2 to 4 minutes. Transfer shrimp to a plate.
Reduce heat to low and add remaining 1 teaspoon oil. Add reserved chopped scallion mixture and remaining 1 1/2 teaspoons curry powder; cook, stirring, until fragrant, about 2 minutes. Add peas and broth, increase heat to medium-high and bring to a simmer. Cook until peas are heated through, about 3 minutes. Add shrimp and cook about 1 minute more. Season with salt and pepper. Garnish with reserved sliced scallion and serve.
- Serving: Per serving
- Calories: 204
- Carbohydrates: 12g
- Fat: 5g
- Protein: 27g
- Dietary Fiber: 4g
- Saturated Fat: 1g
- Monounsaturated Fat: 2g
- Cholesterol: 174mg
- Potassium: 383mg
- Sodium: 318mg
- Exchanges: 1 starch, 3 very lean meat
- Carbohydrate Servings: 1