1
cebolla grande, cortada en cuartos y luego en rebanadas (2 tazas)
1
pimentón verde, en cuadritos (1 taza)
1
lb de camarones medianos pelados y desvenados crudos, sin la cola
1
cucharada de pasta de curry rojo Thai (Tailandesa)
1
lima mediana, cortada por la mitad
1
envase (5.3 oz) de yogurt Griego de lima Key Yoplait® Greek 100 Key Lime
2
tazas de arroz integral crudo
Cilantro fresco picado, si lo deseas
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Instrucciones
1
En una sartén antiadherente de 12 pulgadas, calienta el aceite a fuego medio. Cocina la cebolla y el pimentón en aceite de 8 a 10 minutos, revolviendo de vez en cuando, hasta que se ablande. Mueve la cebolla y el pimentón a un lado de la sartén; agrega los camarones al otro lado. Cocina los camarones unos 2 minutos o hasta que apenas empiecen a tomar un tono rosado. Agrega la pasta de curry y el jugo de 1/2 lima, revolviendo bien para incorporar.
2
Retira del fuego; deja enfriar 3 minutos (para que el yogurt no se cuaje al agregarlo a la mezcla). Agrega el yogurt.
3
Sirve sobre el arroz; decora con cilantro fresco. Corta la 1/2 lima restante en 4 gajos; sirve los gajos de lima con cada porción.
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Consejos de expertos
consejo 1
Un pimiento rojo o amarillo puede utilizarse en lugar del pimiento verde.
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