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CATEGORY CUISINE TAG YIELD
Seafood, Dairy, Grains Vegetarian Fish shellf, Soups & ste 3 Servings

INGREDIENTS

Non-stick cooking spray
1/2 c Chopped onion, white or mild
2 Garlic cloves, minced
1 t Fresh ginger root, minced
1/3 c Diced red bell pepper
1/8 t Sesame oil, or less
optional
2 T Curry powder, West Indian
mild
1/2 t Ground cumin
1 t Ground coriander
2 T Chopped jalapeno pepper
roasted
2 T Salsa verde
6 oz Evaporated skimmed milk
canned
1/4 c Thai light coconut milk
unsweetened
3/4 lb Large shrimp, peeled and
deveined
1 c Frozen green peas with
waterchestnuts diced
optional
1/4 t Low-sodium soy sauce
3 T Chopped fresh cilantro
1 1/2 t Cornstarch, mixed with
1 T Fresh lime juice
Lime wedges, optional
garnish
2 c Cooked basmati rice, white
Fresh cilantro leaves
optional garnish

INSTRUCTIONS

ADVANCE PREP: Have all chopped and measured. Mix the diced roasted
green chile peppers with the salsa verde (containing tomatillos).
Blend the curry, cumin and coriander in a small bowl. Thaw, remove  the
tail, drain and dry the shrimp. The peas do not need to be  thawed.
Combine the evaporated and coconut milk.  Coat a large deep skillet or
wok with non-stick spray. Add the onion.  Heat pan over medium-high
heat. Cook, stirring, about 3 minutes.  Reduce heat to medium. Add red
pepper, garlic and ginger. Cook,  stirring about 3 minutes or until
onions are soft. Working quickly  and stirring frequently to blend and
prevent burning: add the sesame  oil; jalapeno and salsa; curry powder
blend. Cook, stirring, until  fragrant, 1 to 2 minutes. Reduce heat to
medium-low; add the milks.  Bring to a simmer, stirring constantly.
Simmer (uncovered) for 5  minutes. Add peas and water chestnuts and
return to a simmer. Add the  shrimp and cook, uncovered, stirring
often, until shrimp are pink and  peas are warmed through, about 5
minutes. Season with soy and  cilantro and blend well. If necessary,
reduce heat to a low setting  to keep the dish warm. NOTE: The shrimp
will continue to cook and may  and toughen. Re-dissolve the cornstarch
and lime juice solution.  Increase heat under the wok to medium-high;
when just starting to  bubble (simmer) add the cornstarch and thicken
the sauce. Remove from  heat as soon as the sauce is ready.  Serve in a
large shallow bowl, side by side, with hot steamed  basmiti, lime
wedges and fresh cilantro leaves, if desired.  PER SERVING WITH RICE:
404 CAL, 5.7g fat (12.6% cff); 53.6% from  carbs; 33.8% from protein.
REVIEW: Memorial one bowl meal that was both colorful and aromatic;
not too hot; creamy yet light. Intriguing: flavors changed slightly  as
we ate more. Warming dish that would please dinner guests. Could  keep
it warm in a crockpot and serve on buffet. Likely good with crab  or
lobster meat. HOT VARIATION: substitute the hot curry (Madras),  but
start with half the measure and add more to taste. VEGETARIAN:  Try
cauliflower; or a medley of potatoes (sweet, gold, and new)  especially
if they were crisped (sauted or roasted).  >Idea from "Calorie Count
Down," by Elizabeth Hiser for 1998 March  issue of EatingWell
(magazine). >modified and tested by Pat Hanneman  (kitPATh) for (C)
Eat-Lf Mailing List 98Feb | Eat-LF Archives at  www.reggie.com To join
send the Subscribe command to  <eat-lf-request@lists.best.com>  Recipe
by: Eating Well, Mar98 / Hanneman modified  Posted to MC-Recipe Digest
by KitPATh <phannema@wizard.ucr.edu> on  Feb 24, 1998

A Message from our Provider:

“We simply prepare ourselves. God fills us.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 370
Calories From Fat: 57
Total Fat: 6.5g
Cholesterol: 159.3mg
Sodium: 1472.7mg
Potassium: 1230mg
Carbohydrates: 54.2g
Fiber: 5.2g
Sugar: 41.3g
Protein: 26g


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