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Shrimp Korma with Watercress
A quick and easy shrimp dish for a week night meal

Serves: 4
Preparation Time: 5 minutes
Cook Time: 5 minutes
Marinating Time: 30

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Nutritional Information
 
Shrimp Korma with Watercress

  • 680 grams Jumbo or Large raw Shrimp, thawed, peeled, deveined and rinsed
  • 1 jar (341 mL) VH® Korma Sauce
  • 1 Tbsp (15 mL) canola/vegetable oil
  • 1 Tbsp (15 mL) Lemon juice
  • ½ cup (125 mL) Tomato, seeded and diced
  • 1 bunch Fresh watercress, stems trimmed, rinsed and patted dry

Per Serving: 336g (Serves: 4)


Amount % Daily Value
Calories 360
Total Fat (g) 14 22%
Saturated Fat (g) 4.5 24%
+ Trans Fat (g) 0.2
Cholesterol (mg) 265 88%
Sodium (mg) 780 33%
Carbohydrates (g) 20 7%
Fibre (g) 2 8%
Sugars (g) 10
Protein (g) 37


Source: ESHA Nutrient Database

Visit www.esha.com for more information
 
 

  1. Place the shrimps in a bowl. Add ¼ cup VH® Korma Sauce to the shrimp and combine. Let the shrimp marinate in the sauce for ½ hour.

  2. Remove shrimps and discard marinating sauce. Heat oil in a large skillet or sauté pan over medium-high heat; add the shrimps and sear, shaking and tossing, for 2 minutes, or until they begin to turn pink and curl up.

  3. Add the rest of the VH® Korma Sauce and tomatoes and turn down heat to medium. Cook until sauce is heated through and shrimps are completely cooked, about 5 minutes. Add the watercress and stir until slightly wilted, about 1 minute. Sprinkle with lemon juice and turn off the heat. Serve immediately.


Tips:

Serve with rice, orzo or cous cous

Can't find watercress, use fresh spinach instead.

Try topping the shrimps with toasted unsalted cashews for an extra crunch!