2 tsp butter, divided
1/2 cup finely chopped onion
4 medium tomatoes, seeded & chopped
1/2 tsp curry powder
1/4 tsp salt
1/8 tsp black pepper
8 jumbo raw shrimp, peeled, deveined, and butterflied
1 slice whole-wheat bread, cut into small cubes
Preheat oven to 400 degrees.
Melt 1 teaspoon of the butter in a large nonstick skillet; add onion and cook until tender over medium-high heat. Add the tomatoes, curry powder, salt, and pepper to skillet. Cook over high heat for 2 to 3 minutes. Spoon mixture into a 9-inch deep dish pie plate and arrange the shrimp over the mixture. Sprinkle the bread cubes over the shrimp. Melt the remaining butter and drizzle over the bread cubes.
Bake at 400 degrees for 10 to 15 minutes or until the shrimp are cooked through.
4 medium tomatoes, seeded & chopped
1/2 tsp curry powder
1/4 tsp salt
1/8 tsp black pepper
8 jumbo raw shrimp, peeled, deveined, and butterflied
1 slice whole-wheat bread, cut into small cubes
Preheat oven to 400 degrees.
Melt 1 teaspoon of the butter in a large nonstick skillet; add onion and cook until tender over medium-high heat. Add the tomatoes, curry powder, salt, and pepper to skillet. Cook over high heat for 2 to 3 minutes. Spoon mixture into a 9-inch deep dish pie plate and arrange the shrimp over the mixture. Sprinkle the bread cubes over the shrimp. Melt the remaining butter and drizzle over the bread cubes.
Bake at 400 degrees for 10 to 15 minutes or until the shrimp are cooked through.
Recipe and Photo from a diabetic magazine.
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