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Shrimp with Carrot-Ginger Broth & Cilantro
Remarkably healthful carrot juice (a half cup provides 100% of the recommended daily intake for beta-carotene) adds the subtly sweet flavor and glorious orange color to this dish. Though it is easily obtainable at health food stores, some supermarkets and even in take-out containers at juice bars, you can also make your own carrot juice in a juicer. Follow a super-light main course such as this with a salad of mesclun and grilled mushrooms and, for dessert, assorted fresh berries drizzled with wildflower honey.
  • 1 cup carrot juice
  • 1/2 cup chicken broth, canned or homemade
  • 1/2 teaspoon ground ginger
  • 1 teaspoon minced jalapeño pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon cayenne pepper
  • 1-1/4 pounds large shrimp, shelled and deveined
  • 1 large red bell pepper, cut into slivers
  • 1 medium yellow summer squash, thinly sliced
  • 1-1/2 teaspoons cornstarch blended with 1 tablespoon water
  • 1 tablespoon fresh lime juice
  • 3 tablespoons chopped cilantro

1. In large skillet over medium heat, combine carrot juice, chicken broth, ginger, jalapeño, salt, cardamom and cayenne. Bring to a boil, reduce to a simmer and cook 5 minutes.

2. Add shrimp, bell pepper and squash, and simmer gently until shrimp and vegetables are cooked through, about 4 minutes.

3. With slotted spoon, transfer shrimp and vegetables to 4 deep serving plates or shallow bowls. Keep cooking liquid at a simmer.

4. Stir cornstarch mixture into simmering broth. Bring to a boil and cook until broth is slightly thickened and does not appear separated, about 1 minute. Stir in lime juice and cilantro.

5. Pour hot carrot-ginger broth over shrimp and vegetables and serve.


Nutritional Information
Per serving: 130 calories, 1.8g total fat, 0.4g saturated fat, 0.4g monounsaturated fat, 0.6g polyunsaturated fat, 1.8g dietary fiber, 20g protein, 9g carbohydrate, 169mg cholesterol, 497mg sodium.
Good source of: beta-carotene, selenium, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
15