Photo: Randy Mayor; Styling: Lindsey Lower
Our version of Shrimp Vindaloo starts with a base of homemade marinara with garam masala and hot paprika peppering this Indian-inspired entree.
Yield:
Serves 4
Nutritional Information
Calories
343
Fat
4.6 g
Satfat
0.7 g
Sodium
485 mg
Ingredients
1/2 cup
unsalted chicken stock
2 teaspoons
garam masala
1 teaspoon
hot paprika
1 pound
red potatoes, quartered
1 pound
peeled and deveined shrimp
Hot cooked rice
Garnish: fresh cilantro
Preparation
Bring marinara, chicken stock, garam masala, paprika, and potatoes to a boil in a large saucepan. Cover, reduce heat, and simmer 15 minutes. Add shrimp; cover and cook for 6 minutes. Serve over rice, and garnish, if desired.
Note:
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
January 2013
