Well, it’s all over. The tree has been put away, we’ve said our goodbyes to family and friends, we’ve eaten our weight in turkey and green bean casserole. In short, it was great!
*taking a deep breath, and maybe burping*
Time to move forward! Time to ramp up the whole grains, the power foods, the antioxidants, the positive attitude and maybe a few added pieces to the wardrobe. Or modal bed sheets. Or Sperry Topsiders.
I’m just sayin’.
To kick start this week of wellness, I prepared a simple coconut curry with shrimp and chickpeas. Curry spices are packed with antioxidants, and add flavor without fat. Coconut milk also contains many vitamins and minerals and is known to build the immune system. Shrimp of course is low in calories, and chickpeas are high in protein. WINNER!
Coconut Curried Shrimp Over Chickpeas:
What it took for 2:
* 1/2 pound frozen shrimp, thawed and deveined
* 1 can chickpeas, drained and rinsed
* 2 Tbs. brown sugar
* 2 Tbs. curry powder (I used Maharajah)
* 1/4th tsp. cayenne pepper
* 1 tsp. salt
* 2 Tbs. extra virgin olive oil
* 1 small yellow onion, chopped
* 1 clove garlic, minced
* 1 can (13.5 oz) lite coconut milk
* 1 Tbs. fresh lime juice
* good sprinkle of organic coconut flakes
In a large plastic bag, toss in the sugar, curry powder, cayenne and salt. Add the shrimp, seal and shake the bag to coat. Refrigerate until ready to cook.
Heat 1 Tbs. oil in a large skillet and add onion and garlic. Cook for about 5 minutes, to soften. Add the chickpeas and cook for an additional 5 or so minutes. Remove from skillet and set aside. Heat the remaining oil in the skillet. Add the shrimp and cook for 2 or so minutes, until they curl and become pink. Add the coconut milk and lime juice. Stir and bring to a boil. Reduce the heat medium-low and let simmer for about 5 minutes, letting the sauce thicken.
Spoon the saucy shrimp over the chickpeas and sprinkle with coconut flakes.