Coconut Curry Shrimp With Glucomannan And Nightshade Free

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1 teaspoon cumin
• 3/4 teaspoon coriander
• 1/2 tablespoon curry powder
• 1 cup unsweetened coconut milk
• 1/4 teaspoon wasabi powder
• 1 lb raw shrimp, peeled and de-veined
• 8 g glucomannan (fiber powder, opt'l)
• 2 tablespoons water (only if using glucomannan)
• 1 teaspoon stevia
• 2 tablespoons chopped fresh cilantro
• 2 cups cooked rice

Recipe

• 1 in a large saucepan over medium-high heat, heat the oil. add onion and garlic. cook, stirring, for 3 minute or until softened. add cumin, coriander and curry powder. cook for 1 minute add coconut milk and wasabi. bring to boil. reduce heat to medium. cook for 2 minute.
• 2 add shrimp. raise heat to medium-high. cook, stirring, about 6 minute until shrimp is cooked through.
• 3 in a small bowl, combine glucomannan and water, add to saucepan (do not allow to thicken for long before adding or you will spend a lot of time stirring to melt the clumps). add stevia, stir. cook for 1 minute until sauce is bubbly and thickened.
• 4 stir in cilantro just before serving over rice.