Shrimp and Tomato Curry

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Ingredients
  • 100 g / 3.5 oz raw, deveined, peeled shrimp
  • 1/2 cup chicken stock
  • 100 g / 3.5 oz fresh cherry tomatoes
  • 1 Tablespoon scallions
  • 1 clove of garlic, crushed & minced
  • 1/8 (t)easpoon Simple Girl Dry Boullion
  • 1/8 t curry powder
  • 1/8 t onion powder
  • 1/8 t garlic powder
  • 1/8 t allspice
  • 1/8 t pink salt
  • 2 drops clear stevia
  • xanthan gum (just a sprinkle at the end for thickening the sauce)
Preparation
  1. Spray your saute pan with non-stick spray
  2. Over medium heat, add the scallions, 2-3 tablespoons of stock, saute for 3 minutes until garlic is fragrant - adding chicken stock as needed, 2-3 tablespoons
  3. Add shrimp to the pan, turning them over after they get light pink and translucent - about 2 minutes on each side.
  4. Add tomatoes and spices after you flip the shrimp - adding chicken stock as needed, 2-3 tablespoons.
  5. Remove the shrimp and the tomatoes and set the mixture aside.
  6. Add the rest of your stock to the pan and lightly sprinkle the xanthan gum, stirring until the sauce is thickened to your desired consistency.  This will happen rather quickly.
This is 1 serving of protein and 1 serving of vegetables.
Optional Ideas
  • Saute your extra daily serving of kale and pour your shrimp/tomato dish on top.
  • Chop your extra daily serving of romaine into thin shreds and serve the hot mixture over the top of your romaine, allowing the heat to wilt the lettuce.  Delicious!

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