CURRIED SHRIMP & TOMATO SOUP- HCG FRIENDLY!
This is a soup I came up with while on the HCG diet. It's perfectly delicious and perfectly HCG legal. :) I drop lots of weight eating shrimp on the diet & always need new flavors so I don't get bored. This is one of my favorites!
Provided by Colorado Mel
Categories Lunch/Snacks
Time 10m
Yield 2 cups, 1 serving(s)
Number Of Ingredients 6
Steps:
- Heat spices & minced garlic in a saute pan just a little.
- Splash a little chicken stock into the pan & mix with the spices.
- Add chopped tomatoes and cook down a bit. Can splash a little more chicken stock in at this point. (I use approximately 1/2 cup chicken stock total).
- Allow to simmer so the tomatoes break apart and cook down.
- Add the shrimp and simmer until shrimp is hot.
- Eat and enjoy!
TOMATO SOUP SHRIMP MOULD
I found this to be a nice recipe to serve if you are entertaining. It was enjoyed by all at my house.
Provided by DotM7037
Categories Spreads
Time 4h10m
Yield 1 mould
Number Of Ingredients 10
Steps:
- Heat soup to boiling.
- Dissolve gelatin in the 1/4 cup cold water and add to soup.
- Mix together the cheese and mayonnaise, and add to soup mixture and mix well.
- Add remaining ingredients.
- Pour into a well greased mould, and put in the refrigerator.
- Unmould and serve with your favorite crackers.
Nutrition Facts : Calories 2005.2, Fat 160.1, SaturatedFat 62.5, Cholesterol 310.6, Sodium 4606.7, Carbohydrate 129.2, Fiber 8, Sugar 54.3, Protein 27.4
EASY CURRIED SHRIMP
My best friend is Indian and I got this from her. It is simple, authentic, and very flavorful. The ingredients can be easily tweaked to please even the most finicky of cooks. Very versatile and tasty!
Provided by OohLaLa
Categories Curries
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a wok or large saucepan over nearly high heat.
- Add the onions; cook and stir until browned.
- Mix in the curry leaves (or curry powder), then season with the ginger, garlic, coriander and salt.
- Cook and stir for 1 minute.
- Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water.
- Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque.
- Taste and adjust salt and chile powder if necessary.
- Season with garam masala, stir and remove from the heat.
- Garnish with fresh cilantro and serve with flat bread or rice.
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