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Roasted Red Pepper and Curry Shrimp

1 lb. of shrimp

1 bunch of broccoli

Roasted Red Pepper & Curry Shrimp served with Himalayan Red Rice

3 large red peppers

1 large sweet onion

6 cloves of garlic

Olive oil

1 1/2 T. curry paste

1 tsp. onion powder

1 tsp. garlic powder

1/4 tsp. cumin

sea salt & pepper to taste

1 fresh lemon


Preheat oven to 450 degrees.  Make sure shrimp is thawed.  Clean out the red peppers, cut the onion in half & remove outer layer, and remove skin on garlic.  Brush with olive oil and place in broiler pan.  Roast in oven until edges turn golden brown–about 15 minutes.  Remove from oven and let cool for about 5 minutes.  Place all ingredients EXCEPT for the lemon juice in a food processor and pulse until smooth.  Place pureed sauce into a skillet and begin to heat on medium for about 5 minutes.  Steam the broccoli for 3-5 minutes and let sit in steamer until ready to toss in with the shrimp.  Peel and devein shrimp if needed.  Rinse the shrimp and toss into the sauce.  Cook for about 2-2 1/2 minutes per side or until opaque.  Add the broccoli and cook for another minute.  Serve with fresh lemon juice squeezed on top.

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