Shrimp with Curried Lime Carrots
This vibrantly colored combo is a bit spicy and a bit sweet from just a touch of honey and the natural sweetness of carrots.
1 pound fresh or frozen large shrimp in shells, peeled and deveined
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon salt
1/8 teaspoon cardamom powder
1/8 teaspoon cayenne pepper
4 tablespoons medium carrots, peeled and thinly bias-sliced
2 tablespoons chopped green onion
2 tablespoons lime juice
1 tablespoon honey
1/2 teaspoon finely shredded lime peel
Thaw shrimp, if frozen. In a medium bowl combine cumin, turmeric, salt, cardamom, and cayenne pepper. Remove ¾ teaspoon of the mixture to another medium bowl. Add shrimp to 1 bowl and carrots to the second bowl with seasoning. Toss each to coat.
Place a steamer basket in a saucepan. Add water to just below the bottom of the basket. Bring water to boiling. Add carrots to steamer basket. Cover and reduce heat. Steam for 3 minutes. Add shrimp. Cover and steam for 3 to 5 minutes more or until shrimp are opaque and carrots are tender.
Transfer shrimp and carrots to a serving platter. Sprinkle with green onion. In a small bowl combine lime juice and honey. Drizzle over shrimp and carrots. Sprinkle with lime peel.
To grate lime peel, be sure to remove only the very thin, outermost layer of skin. The spongy white membrane, or pith, between the flesh and peel is bitter.
As prepared, each serving contains 167 calories, 2g total fat, 172mg cholesterol, 357mg sodium, 12g total carbohydrate and 24g protein.