Ep. 9 - Indian Spiced Shrimp

I modified this recipe from a Rachel Ray recipe I found in a magazine. I made it a bit easier for those of us not so skilled in the kitchen! Garam Masala is a blend of ground spices common in Indian cooking. There are different variations but traditional mixes use cinnamon, roasted cumin, cloves, nutmeg (and/or mace), and green cardamom seed or black cardamom pods. Many prepared versions include more of the less expensive spices and dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves, cumin, and fennel. Either way, it's pretty tasty on shrimp! I apologize for looking and sounding exhausted - I have had a few rough days with the home improvements going on! But after some much needed rest, I will be back to normal!

Recipe:

• 15 frozen cooked medium shrimp (3 oz)
• garam masala
• lemon juice
• 1 garlic clove
• Chopped scallions for garnish (optional)

Defrost shrimp by running under water. Chop garlic. Add garlic to a pan sprayed with PAM. Cook to soften garlic a bit then add shrimp. Sprinkle with garam masala and warm up. The shrimp is already cooked so just cook for a minute or two until it's hot and coated with the spices. If you are using uncooked shrimp - cook until opaque (approx 2-3 min). Add a bit of lemon juice and transfer to a plate. Top with scallion if desired.

Video:

Nutrition:

Count 1 carb for every tsp of garam masala you use. The juice of one lemon wedge has .5 carbs so use as much as you feel comfortable with!