Shrimp and Corn Curry

Ingredients

• 2 tablespoons vegetable oil, preferably canola
• 3 tablespoons curry powder
• 1 medium onion, chopped
• 1 tablespoon black mustard seeds
• 1 ½ pounds shrimp, peeled and de-veined
• 2 medium tomatoes, cored and chopped
• 2 cups cooked corn kernels (see Micro-Tips)
• 1 tablespoon peeled and grated fresh ginger
• 1 to 2 tablespoons fresh lemon juice
• ¼ cup chopped cilantro
• 1 ½ teaspoons kosher salt
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    348 calories; 10 grams fat; 0 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 38 grams protein; 273 milligrams cholesterol; 1085 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings (5 cups)

Preparation

1. Place oil, curry, onion and mustard seeds in a 2 1/2-quart souffle dish with a tightly fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 4 minutes.
2. Stir in shrimp. Cook, covered, for 3 minutes.
3. Remove from oven. Stir in tomatoes, corn and ginger. Cook, covered, for 5 minutes.
4. Remove from oven. Stir in remaining ingredients.