Easy Lemon Shrimp Curry

• 1 tablespoon cornstarch
• 1/2 teaspoon sugar
• 1/2 teaspoon chicken bouillon granules
• 1/4 teaspoon grated lemon peel
• Dash pepper
• 1/2 cup water
• 4-1/2 teaspoons lemon juice
• 1/2 pound uncooked medium shrimp, peeled and deveined
• 1 tablespoon canola oil
• 3/4 cup sliced celery
• 1/2 medium green pepper, cut into strips
• 1/2 medium sweet red pepper, cut into strips
• 1 cup sliced fresh mushrooms
• 3/4 cup fresh sugar snap peas
• 1 green onion, sliced
• 1 cup hot cooked long grain rice

Directions

• In a small bowl, combine the first five ingredients. Stir in water and lemon juice until blended; set aside.
• In a large skillet or wok, stir-fry shrimp in oil for 1-2 minutes or until no longer pink. Remove with a slotted spoon and keep warm. In the same pan, stir-fry celery and peppers for 2 minutes. Add the mushrooms, peas and onion; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.
• Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Serve with rice. Yield: 2 servings.

Nutrition Facts: 1-1/2 cups shrimp mixture with 1/2 cup rice equals 326 calories, 9 g fat (1 g saturated fat), 168 mg cholesterol, 449 mg sodium, 39 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1-1/2 fat.

Vegetable Sandwich Recipe....

Butter two slices. Liberally apply green chutney on the unbuttered sides of both the bread slices. On one of the slices, start layering with boiled potato slices, cucumber slices, tomato slices, onion slices and capsicum rounds. Sprinkle chaat masala pwd and black pepper pwd on top. Layer with a cheese slice (optional). Top with the bread slice and toast till golden brown. Serve warm with tomato ketchup.

Green chutney recipe: Grind 1 cup chopped coriander leaves, few mint leaves, 1-2 green chilli, 1 tbsp lemon juice, 1 tsp sugar and 1/2 tsp salt to a fine paste, adding little water.

Chicken Piri Piri

Ingredients

• 1 whole chicken (about 1kg/2lb 3oz), spatchcocked
• salt and freshly ground black pepper

For the piri-piri sauce

• 6-12 fresh red chillies, depending on how hot you want it
• 1 tbsp garlic, blanched and chopped
• 1 tsp salt flakes
• ½ tsp oregano
• ½ tbsp paprika
• 100ml/3½fl oz olive oil
• 50ml/1¾fl oz red wine vinegar

To serve

• chips
• salad

Preparation method

1. To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4. Place the chillies on a roasting tray and roast them for 10 minutes.
2. Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.
3. Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month. Shake before using.
4. Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least one hou
   Watch technique3:39 mins
5. Preheat the oven to 200C/390F/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue.
6. Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side, until golden brown.
7. Transfer the griddled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through. Alternatively, place the chicken on a medium heat barbecue, covered, for 10-15 minutes on both sides or until cooked through, basting regularly with the remaining piri-piri sauce.
8. Serve with chips and salad.

   
   

   Recipe - 2
   

   Ingredients

   • 5 lemons, zested and juiced, plus 2 lemons sliced into wedges, for garnish
   • 1 head garlic cloves, peeled
   • 4 red peppers, seeded and roughly chopped
   • 10 fresh chilli peppers
   • 900g fresh parsley leaves
   • 3 tbsps paprika
   • 225ml red wine vinegar
   • 450ml olive oil
   • Salt and freshly ground black pepper
   • 7 whole chickens, each cut into 6 pieces

   
   

   Method

   For the piri piri marinade:
   1) To a food processor add lemon zest, lemon juice, garlic, red pepper, chillies, parsley, paprika, red wine vinegar and oil. Process until it becomes a paste. Season with salt and pepper. Reserve 225ml of the sauce as set aside for garnishing cooked chicken later.
   
   For the chicken:
   1) Divide chicken pieces into 2 large resealable plastic bags. Divide the marinade into both bags and seal. Turn the chicken around in the bags to distribute the marinade. Place chicken in the refrigerator and let it marinate for at least 1 hour and up to 1 day.
   
   2) Preheat griddle to medium-high heat. 
   
   3) Remove chicken from bags with tongs and drain well. Season with salt and pepper. Place on griddle, skin side down first, and griddle for about 15 minutes on each side turning occasionally until cooked through. (You might need to do it in batches if grill is not big enough).
   
   4) Serve with lemon wedges and the remaining piri piri sauce.