Curried shrimp and peach salad
Because we like it simple (and tasty!) on beautiful summer days!
Servings: 4
Ingredients
Shrimps
- 400 g cooked shrimp
- 2 green onions chopped
- 1½ tbsp (22.5 ml) maple syrup
- 1 tsp (5 ml) of red (or yellow) curry paste
- 1 tsp (5 ml) rice vinegar
- 1 tsp (5 ml) curry powder
- ½ tsp (2.5 ml) of each: turmeric and paprika, ground
- ¼ by t. fresh coriander
Bowl
- 454 g (2 pans) white mushrooms sliced
- 300-400 g (1 tray) of green and/or yellow beans trenches
- 2 medium peaches (or 3 small ones) cut into cubes
- Black rice (or other rice of your choice)
- Fresh chives chopped (for garnish)
Yogurt-based curry sauce
- ½ t. (125 ml) plain Greek yogurt 0%
- ½ tbsp (7.5 ml) curry powder
- ½ tbsp (7.5 ml) lemon juice
- 1 tsp (5 ml) of honey
- Fresh chopped chives
- Cayenne pepper and garlic powder (to taste)
Instructions
- Cook the rice according to package directions.
- In a skillet, sauté the mushrooms and beans until tender (you can also boil the beans separately).
- Reserve the vegetables in a bowl.
- In the same pan, sauté the shrimp with all the ingredients from the «shrimp» section. Add fresh cilantro towards the end of cooking. Pepper to taste.
- For each bowl, serve the curried shrimp with the rice, peaches and vegetables.
- Garnish with fresh chives if desired.
Notes
Recipe and photo by Marianne Lamy,