Coconut Curry Shrimp With Glucomannan and Nightshade Free

Ingredients

• 1 tablespoon extra virgin olive oil
• 12 cup chopped white onion
• 1 garlic clove
• minced
• 1 teaspoon cumin
• 34 teaspoon coriander
• 12 tablespoon curry powder
• 1 cup unsweetened coconut milk
• 14 teaspoon wasabi powder
• 1 lb raw shrimp
• peeled and de-veined
• 8 g glucomannan (fiber powder
• optl)", "2 tablespoons water (only if using Glucomannan)", "1 teaspoon stevia", "2 tablespoons chopped fresh cilantro", "2 cups cooked rice

Instructions

1. In a large saucepan over medium-high heat, heat the oil.
2. Add onion and garlic.
3. Cook, stirring, for 3 minute or until softened.
4. Add cumin, coriander and curry powder.
5. Cook for 1 minute Add coconut milk and Wasabi.
6. Bring to boil.
7. Reduce heat to medium.
8. Cook for 2 minute.
9. Add shrimp.
10. Raise heat to medium-high.
11. Cook, stirring, about 6 minute until shrimp is cooked through.
12. In a small bowl, combine Glucomannan and water, add to saucepan (do not allow to thicken for long before adding or you will spend a lot of time stirring to melt the clumps).
13. Add stevia, stir.
14. Cook for 1 minute until sauce is bubbly and thickened.
15. Stir in cilantro just before serving over rice.