This recipe by Michelle Babb, MS, RD, CD, author of Anti-inflammatory Eating for a Happy, Healthy Brain (Sasquatch Books 2016), is one of 75 in an evidence-based cookbook that aims to teach readers how to use diet to improve one’s state of mind with anti-inflammatory foods. Babb opens the book by explaining the science behind this eating plan and then provides the “how-to” with tasty concoctions ranging from simple to easy gourmet. Satisfy your taste buds, your microbiome and your mood with this dish, just right for ushering in spring.
“Whenever I make curried shrimp, I have the desire to pair it with coleslaw. I enjoy the texture combination,” says Babb. “I love how the broccoli and cabbage add some crunch.” If you can’t find broccoli slaw, she suggests using just cabbage.
For the Slaw
1 (10-oz) bag broccoli slaw or 1
head green cabbage, shredded
½ small head purple cabbage,
1 small jicama, peeled and
¾ C shelled spring peas or frozen
petite peas, thawed
½ C slivered almonds
¼ C walnut oil
3 T freshly squeezed lime juice
1 T raw honey or agave nectar
1 t ground cumin
½ t garam masala
¼ t sea salt
For the Kebabs
½ C extra-virgin olive
1 clove garlic, minced
1 T curry powder
½ t crushed red-pepper flakes
½ t salt
1 pound large tail-on shrimp, shelled and deveined
4–5 (10-inch) wooden skewers soaked in water for
Preheat oven to 400 degrees Fahrenheit. In a medium bowl, whisk olive oil, garlic, curry powder, red-pepper flakes and salt. Add shrimp and toss until well coated. Marinate for 20–30 minutes.
Meanwhile, make the slaw. In a large bowl, combine broccoli, cabbage, jicama, peas and almonds. In a small bowl, whisk together walnut oil, lime juice, honey, cumin, garam masala and salt. Drizzle dressing over slaw and toss until well coated.
Thread shrimp onto presoaked skewers and arrange on a baking sheet. Bake for 8–10 minutes or until shrimp are opaque throughout.
Place a generous scoop of slaw in the center of each plate, and lay a shrimp skewer across the top. Garnish with lime wedges.
Source: Recipe and photos reprinted with permission from the author and
from Sasquatch Books, Seattle, sasquatchbooks.com.