Main Dishes

Tandoori Shrimp with Lemon-scented Slaw

1

This aromatic shrimp and slaw is great way to get dinner on the table in a flash (it’s faster than takeout!). Watch it become a weeknight staple in no time.

4
Whisk 1/4 cup canola oil with 2 tbsp each lemon juice and chopped cilantro and 1/2 tsp each cumin seeds and salt in a large bowl. Stir in 6 cups thinly sliced green cabbage and 1/2 English cucumber, peeled, seeded and finely chopped. Set aside. Purée 1 coarsely chopped small onion with 2 garlic cloves, 1 tbsp each chopped fresh ginger, curry powder, paprika and lemon juice and 1/2 tsp salt in a food processor. Heat a frying pan over medium. Add 2 tsp canola oil, then onion mixture. Cook until sauce starts to simmer, 4 to 5 min. Rinse a 340-g pkg thawed large peeled raw shrimp and pat dry with paper towels. Add shrimp to pan, stirring often, until they turn pink, 4 to 5 min. Stir in 1 cup plain 6% Balkan-style yogurt and cook just until warmed through, 2 min. Remove from heat and sprinkle with 2 tbsp chopped cilantro.

Marinated Taro Root

605

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
Loading more delicious recipes