This was my best shrimp dish ever, said one of the kids. I wouldn’t argue with him–I was ready to slurp up the sauce myself.

Curried Shrimp with Cilantro, Lime and Garlic
Serves 4
2 teaspoons olive oil
3 medium shallots, minced
2 to 3 cloves garlic, minced
1 ½ teaspoons curry powder
1 cup reduced-sodium vegetable or chicken broth
1 ¼ pounds large shrimp, peeled and deveined
2 tablespoons fresh lime juice
½ cup low-fat sour cream
¼ cup chopped fresh cilantro
Salt and freshly ground black pepper

1. Heat the oil in a large skillet over medium heat. Add the shallots and garlic and cook, stirring, until softened, about 2 minutes. Add the curry powder and cook, stirring, until fragrant, about 1 minute. Add the broth and bring to a simmer.
2. Add the shrimp and lime juice and simmer until the shrimp are bright pink and cooked through, about 3 minutes. Remove from heat and stir in sour cream and cilantro. Season to taste with salt and pepper and serve  over rice.

Note: I loved this, even without sour cream, and I’d double the sauce next time.
223 calories; 8.5 g. fat; 224 mg. sodium; 5.4 g. carbs; .3 g. fiber