Balinese Shrimp

by Donna Ong
(Portland, OR, USA)

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Here’s an easy one that I got from my support group.

Let me know what you think!

Surgery Guidelines

After lap band and gastric bypass surgery:
Weeks 1-4 post-op: Puree 2 oz of cooked shrimp with 2 tblsp sauce
Weeks 5-8 post-op: Chop 2 oz of cooked shrimp with sauce on top
Weeks 9+ post-op: Serve 2 to 4 oz of cooked shrimp with sauce

After duodenal switch surgery:
Weeks 1-3 post-op: Puree 2 oz of cooked shrimp with 2 tblsp sauce
Weeks 4+ post-op: Serve 3 to 4 oz of cooked shrimp with sauce on top

Necessary cooking utensils:

– Large nonstick skillet

Ingredients

The following ingredient amounts make 4 servings:

– cooking spray
– 3/4 cup water
– 1 lb large, peeled and de-veined shrimp
– 8 minced garlic cloves
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground turmeric
– 1 cup plain, fat-free yogurt
– 2 tblsp dried chives
– 2 packets artificial sweetener (I use Sweet ‘N Low)

Cooking Instructions

1. Heat cooking spray in skillet until hot (not smoking).
2. Saute garlic until golden (30 seconds or so)
3. Stir in water, coriander, cumin and tumeric
4. Cover, reduce heat and simmer for 7 min.
5. Add shrimp and cook uncovered for 3 minutes while stirring
6. Stir in yogurt, chives and sweetener and simmer over very low heat for 2 minutes, stirring occasionally

Nutritional Info

Calories – 180.15
Protein – 27.64g
Fat – 2.23g
Carbs – 10.61g
Cholesterol – 174.03mg
Fiber – 0.73
Sodium – 233.71mg

Comments for Balinese Shrimp

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Comments

Trouble digesting shrimp

by: Anonymous

I am 10 years out and still have trouble digesting shrimp. The most I can eat is two and that is if I really, really chew them up. I think it is because they are such a dense meat.

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