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Another dish with international flair from !

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My boyfriend has high blood pressure at the age of 19. I decided to take matters into my own hands and cook a lot of his meals this year at school to ensure his good health. He turned his nose up at some of my other low salt meals but this one left him wanting more and more. The lime is the key!

Adapted from tastefood. -> http://tastefoodblog.com/2012/02/24.....sodium-recipe/

Ingredients

1 tablespoon olive oil
1 yellow onion, chopped (1 1/2 cups)
2 garlic cloves, minced
1 serrano pepper, stemmed and seeded, minced
1 medium zucchini, quartered and cut into 1/2 inch pieces
1 1/2 tablespoons curry powder
26 oz. package chopped tomatoes
1 1/2 cups coconut milk
1 1/2 tablespoons granulated sugar
1 lb frozen shrimp (medium or large), defrosted, peeled & deveined
1/2 cup cilantro leaves, coarsely chopped
Limes


Directions

Heat the olive oil in a large skillet or pot. Add in the onion and cook until soft but not yet brown, approximately three minutes. Add in the garlic and peppers. Saute until fragrant, around one minute.

Add in the zucchini and the curry powder and saute this mixture one minute. Mix in the tomatoes, coconut milk and sugar. Simmer the mixture for 10 minutes. Add in the shrimp and cook until pink and /just/ cooked through. Add the cilantro. Taste to ensure proper seasoning.

Serve over bowls of rice (basmati or short grain varieties) and squeeze lime wedges over each dish before eating.

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being