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Garlic Shrimp with Sautéed Beetroot

Garlic Shrimp with Sauteed Beetroot
Yields4 Servings
DifficultyBeginnerPrep Time10 minsCook Time20 minsTotal Time30 mins
 1 tbsp Canola Cooking Oil
 3-4 Curry Leaves
 1 ½ tbsp Garlicfresh, finely chopped
 2 tbsp Shallotsfinely chopped (shallots may be replaced with small onions)
 ¼ cup Tomatoessmall diced
 ¼ tsp Salt
 ½ lb Shrimpraw, peeled and de-veined, fresh or frozen, thawed
 few drops Wateras needed
Sautéed Beetroot
 1 small Beetroot
 3 cups Water
 Cooking Oil Spray
 ½ tsp Cumin Seeds
1

In a medium pan, over medium-low heat, add oil, curry leaves, garlic and shallots. Sauté for one minute; add tomatoes and homemade shrimp masala and sauté for 5 to 6 minutes. You may sprinkle a few drops of water if the mixture becomes too dry.

2

Add shrimps and mix well, cook for 3 to 4 minutes, or until the tails of the shrimp start to curl.

3

Place cooked shrimp in a plate and top with sautéed beetroots. (instructions below)

Sautéed Beetroot
4

In a medium pot, over medium high heat, add 3 cups water and boil beets for 20 to 25 minutes or until cooked. Set aside cool. Peel beets and cut into 1⁄4 inch cubes.

5

In a small non-stick pan, over medium high heat, evenly spray cooking oil for 2 seconds; add cumin seeds; Once it sizzles, add beet cubes to the pan. Sauté for 2 minutes and remove.

Chef's Tip:

Note: Nutrition Facts includes shrimp masala and sautéed beetroot recipes




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Nutrition Facts

Serving Size 56g

Servings 4


Amount Per Serving
Calories 100Calories from Fat 40
% Daily Value *
Total Fat 4.5g7%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 70mg24%
Sodium 250mg11%
Total Carbohydrate 5g2%
Dietary Fiber 1g4%
Sugars 2g
Protein 11g22%

Vitamin A 4%
Vitamin C 8%
Calcium 4%
Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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