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| Shrimp Madras March, 2003  Serves 8 / The great variety of spices used in curry powder and garam masala packs a multispice health punch.1-1/2 pounds jumbo or large shrimp, peeled, deveined, and rinsed 1 tablespoon curry powder 1 tablespoon garam masala 1 teaspoon minced fresh garlic 1 tablespoon vegetable oil 1 tablespoon tomato paste 1/4 cup light coconut milk 1/2 teaspoon sea salt 1 tablespoon fresh lemon juice 1 bunch (6-7 ounces) watercress, trimmed, rinsed, and patted dry 1. Place shrimp in a bowl. Add curry powder, garam masala, garlic, and oil; stir to coat. 2. Heat a large skillet over high heat. Add shrimp and sear, shaking skillet, until they begin to turn pink, about 2 minutes. Whisk tomato paste into coconut milk and add to shrimp. Cook, stirring frequently, until sauce is reduced to a glaze and shrimp are cooked through, about 5 minutes. Sprinkle with salt and lemon juice; remove from heat. 3. Spread watercress on a plate and top with shrimp. Serve immediately. Calories 122,Fat 4,Perfat 30,Cholesterol 130,Carbo 3,Protein 18,Fiber 1,Sodium 272 |