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Peanut Butter Shrimp




Source of Recipe


Reprinted from Diabetic Dinners © Company's Coming Publishing Limited


Recipe Introduction


A saucy shrimp dish. Serve with rice, noodles or couscous


List of Ingredients




Olive (or canola) oil 2 tsp. 10 mL
Medium onions, sliced 2 2
Garlic cloves, minced (or 1/2 tsp., 2 mL, powder) 2 2

Whole baby carrots 2 cups 500 mL
shrimp 3 1/2 lbs. 1.6 kg

Can of tomato sauce 7 1/2 ounce 213 mL
Brown sugar, packed 1 tbsp. 15 mL
Curry powder 1 tsp. 5 mL

Peanut butter 1/2 cup 125 mL
Low-fat plain yogurt (not non-fat) 1/2 cup 125 mL

Olive (or canola) oil 2 tsp. 10 mL
Medium zucchini (with peel), quartered lengthwise and sliced crosswise into 3/4 inch (2 cm) pieces 2 2

Coarsely chopped roasted unsalted peanuts (optional) 2 tbsp. 30 mL


Recipe



Heat first amount of olive oil in large non-stick frying pan on medium. Add onion and garlic. Cook for about 10 minutes, stirring often, until onion is softened and starting to brown. Transfer to 3 1/2 quart (3.5 L) slow cooker.


Layer carrots and shrimp over onion mixture. Do not stir.


Combine tomato sauce, brown sugar and curry powder in small bowl. Spoon over shrimp. Cover. Cook on Low for 3.5 to 4 hours or on High for 1.5 to 2 hours until shrimp is no longer pink inside. Remove shrimp to serving dish. Cover to keep warm.


Combine peanut butter and yogurt in small bowl. Add to slow cooker. Stir. Cover. Heat on Low for about 5 minutes until heated through.


Heat second amount of olive oil in large non-stick frying pan on medium-high. Add zucchini. Cook for about 5 minutes, stirring often, until slightly browned. Add to slow cooker. Stir. Pour sauce over chicken.


Sprinkle with peanuts. Makes 8 cups (2 L). Serves 8.