Curried Shrimp– Summer hot lunch recipe wagon presents a hot meal you can take to work, the beach or send to camp. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today isCurried Shrimp
SUMMER HOT LUNCH RECIPE WAGON: Curried Shrimp
1 small yellow onion
2 tablespoons (1/4 stick)
1 clove garlic
12 ounces large uncooked shelled and deveined shrimp, thawed if frozen
1 tablespoon vegetable oil
1 tablespoon all purpose flour
2 teaspoons curry powder
1 cup plain low-fat yogurt
Salt and ground pepper to taste
Cooked long grain white rice (optional)
Chopped parsley
Slice onion, finely chop garlic. In a large skillet, heat butter and oil over medium heat. include the onions, saute until tender, about 5 minutes. Include the garlic and saute for 2 more minutes
Using paper towels, pat shrimp dry. Place the shrimp in a medium size bowl and sprinkle flour and curry powder over them. Toss to coat. Add the shrimp to the skillet and cook until they begin to turn pink, stirring constantly 2 minutes
Reduce the heat to low and stir in yogurt. Heat until the mixture becomes bubbly about 1 minute. Season with salt and pepper. Pack in a warm heated meal tote for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
SUMMER LUNCH CHEF