Shrimp with Curried Lime Carrots

This is one of the healthier dishes I've prepared lately, but it's lacking a little flavour. If you feel like playing with it, try adding spice. Yellow peppers or eggplant added to the dish would enhance its appeal. Perhaps some curry paste might deepen the flavour too. 

From: Better Homes and Gardens - Garden Fresh


Serves 4

• 1 lb fresh or frozen large shrimp in shells, peeled and deveined
• 1/2 t ground cumin
• 1/2 t ground tumeric
• 1/4 t salt
• 1/8 t ground cardamom
• 1/8 t ground pepper
• 4 medium carrots, peeled and thinly bias-sliced
• 2T chopped green onion
• 2 T lime juice
• 1 T honey
• 1/2 t finely shredded lime peel

In a medium bowl combine cumin, turmeric, salt, cardamom and cayenne pepper. Remove 3/4 teaspoon of the mixture to another medium bowl. Add shrimp to one bowl and carrots to the second bowl with seasoning. Toss each to coat.

Place a steamer basket in a saucepan. Add water to just below bottom of the basket. Bring water to boiling. Add carrots to steamer basket. Cover and reduce heat. Steam for three minutes. Add shrimp. Cover and steam for three to five minutes or until shrimp are opaque and carrots are tender.


Transfer shrimp and carrots to a serving platter. Sprinkle with green onion. In a small bowl combine lime juice and honey. Drizzle over shrimp and carrots. Sprinkle with lime peel.