
Recipes
Shopping list
- Preheat broiler; prepare salad (10 minutes)
- Prepare shrimp; serve (15 minutes)
Tandoori-Style Shrimp
Ingredients
- 1 medium onion
- 2 tablespoons canola oil
- 1 teaspoon chili powder
- ¾ teaspoon curry powder
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 1 ½ lb medium peeled/deveined shrimp (thawed, if needed)
- 2 tablespoons fresh cilantro, chopped
- 1 lime (for juice)
- ¼ teaspoon kosher salt
Steps
- Place oven rack 6 inches from broiler; preheat oven on broil. Slice onion thinly.
- Combine in medium bowl: oil, chili powder, curry powder, cumin, and cinnamon until blended. Stir in shrimp and onions. Arrange shrimp and onion slices in single layer on baking sheet (wash hands); broil 3–5 minutes or just until shrimp are pink and opaque. Meanwhile, chop cilantro coarsely and squeeze lime for juice (1 tablespoon).
- Sprinkle shrimp and onions with salt, cilantro, and lime juice. Serve.
Chickpea Salad
Ingredients
- 10–12 leaves fresh mint
- 2 cans chickpeas (15–16 oz), drained and rinsed
- ½ cup plain yogurt
- 2 tablespoons mango chutney
- ¾ teaspoon kosher salt
- ½ teaspoon ground cumin
Steps
- Chop mint leaves coarsely; place in salad bowl.
- Stir in remaining ingredients, tossing gently to coat beans. Chill until ready to serve; stir before serving. (Makes 6 servings.)
Serving Suggestions
- Complete your meal with white rice, fresh salad blend, flatbread, and fruit pie for dessert.
- The chickpeas in this recipe are a nutritional powerhouse ingredient providing a good source of fiber, protein, zinc, and folate.
Tandoori-Style Shrimp
Amount per ¼ recipe serving: Calories 230, Total Fat 9g, Sat Fat 1g, Trans Fat 0g, Chol 275mg, Sodium 1310mg, Total Carb 5g, Fiber 1g, Sugars 1g, Protein 30g, Calc 10%, Vitamin A 10%, Vitamin C 6%, Iron 6%
Chickpea Salad
Amount per ⅙ recipe serving: Calories 140, Total Fat 2g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 520mg, Total Carb 25g, Fiber 5g, Sugars 6g, Protein 6g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%