Spicy Shrimp and Cooling Cucumber Salsa
@Recipe Yield:Makes 4 servings.
1 medium cucumber, peeled, seeded and chopped into ½-inch dice
½ cup finely chopped red onion
1 tablespoon lemon juice
1 teaspoon sugar
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
¾ teaspoon salt, divided
1 ½ teaspoons paprika
1 teaspoon coriander
1 teaspoon curry powder
⅛ teaspoon cayenne
1 ½ pounds peeled shrimp
1 tablespoon canola oil
Combine the cucumber, onion, lemon juice, sugar, mint, parsley and ¼ teaspoon of the salt in a bowl and set aside.
Combine the remaining ½ teaspoon salt, paprika, coriander, curry and cayenne; toss with the shrimp.
Heat the oil in a large, nonstick skillet over medium high. Add the shrimp in a single layer and cook until no longer pink on the underside, 2 to 3 minutes. Turn and cook until no longer translucent in the center, another 2 to 3 minutes.
Serve the shrimp with the salsa.
@Recipe Yield:Nutritional analysis for each serving: 238 calories, 35 g protein, 7 g carbohydrates, 2gfiber, 7 g fat, 1 g saturated fat, 259 mg cholesterol, 691 mg sodium.
