Coconut Curry Shrimp

Preparation time: 10 minutes
Cooking time: 4 hours and 30 minutes
Servings: 2
1 small yellow onion, chopped
15 baby carrots
2 garlic cloves, minced
1 small green bell pepper, chopped
8 ounces canned coconut milk
3 tablespoons tomato paste
½ teaspoon red pepper, crushed
¾ tablespoons curry powder
¾ tablespoon tapioca flour
1 pound shrimp, cooked, peeled and deveined
1. In your food processor, mix onion with garlic, bell pepper, tomato paste,
coconut milk, red pepper and curry powder, blend well and add to your
slow cooker.
2. Add baby carrots, stir, cover and cook on Low for 4 hours.
3. Add tapioca, stir, cover and cook on Low for 15 minutes more.
4. Add shrimp, stir and cook on Low for 15 minutes more.
5. Divide into bowls and serve.
6. Enjoy!
Nutrition Value:calories 200, fat 4, fiber 3, carbs 4, protein 5

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