Curry shrimp on salad bottom 02

Name: Curry shrimp on salad bottom 02
Yield: 4
Ingredients: 0.5 dl Chicken broth; 0.5-1 tbsp Curry paste; 1 clove Finely minced garlic; 1 Small chopped onion; 2 tbsp Fresh chopped cilantro or 2 tbsp. grated lemon peel and 3 sprigs of parsley (chopped); 250 g Sugar peas; 400 g Medium peeled shrimp; 8 Leaves of iceberg lettuce

Lunch

Cook time: 0 min.
Servings: 4

Ingredients for Curry shrimp on salad bottom 02

0.5	dl	Chicken broth
0.5-1	tbsp	Curry paste
1	clove	Finely minced garlic
1		Small chopped onion
2	tbsp	Fresh chopped cilantro or 2 tbsp. grated lemon peel and 3 sprigs of parsley (chopped)
250	g	Sugar peas
400	g	Medium peeled shrimp
8		Leaves of iceberg lettuce

Instructions for Curry shrimp on salad bottom 02

To prepare the Curry shrimp on salad bottom 02 recipe, please follow these instructions:

Put lettuce leaves on four plates, and place them to the side.
Heat hønsebouillonen in a wok or a large skillet in good heat. Steam onions and garlic until tender, about 5 min. Add the curry paste.
The prawns came in, and heat them stirring approx. 3 min. Add sugar peas. continue whisking approx. 2 min. Take wok'en from the heat.
Add the fresh coriander, or chopped parsley and lemon zest, and serve the heat right into portions of time. Serve immediately.

Tips:
Per serving: 193 Calories = Kilo joules 811 Carbohydrate 10 g Protein 27 grams Fat 5 g (23%) Fiber 4 g

Curry shrimp on salad bottom 02

Ingredients for Curry shrimp on salad bottom 02

Instructions for Curry shrimp on salad bottom 02

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