Shrimp & Mushroom Curry

Yield: 4 servings

Complete Lean & Green Meal: 1 leanest, 2 healthy fats, 3 green, 3 condiments

Total Time: 30 minutes

Ingredients

• 2 tbsp + 2 tsp olive oil

• 3½ cups button mushrooms, halved or quartered

• 2 scallions, trimmed and minced

• 1 cup diced daikon radish

• 1 tbsp Madras curry powder

• 1 cup diced tomatoes

• 1 cup clam juice

• 1 cup water

• ½ tsp salt

• 2 lbs. peeled and deveined raw shrimp

• ½ cup fresh cilantro, coarsely chopped

Directions

1. In a medium to large pot, cook the mushrooms in olive oil over medium-high heat for 8 to 10 minutes.

2. Add the scallions and daikon radish. Continue to cook for 4 minutes.

3. Add the curry powder, and cook for 1 minute.

4. Add the tomatoes, clam juice, water, and salt, and bring to a gentle boil. Simmer for 2 minutes. Add the shrimp, and bring the curry back to a gentle boil. Reduce the heat to low, and simmer for 2 minutes, or until shrimp turn opaque pink.

5. Garnish curry with cilantro.

Per serving: 320 calories, 11g fat, 9g carbohydrate, 49g protein