| 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 |
md |
Garlic cloves; minced |
| 1 |
ts |
Fresh ginger root; minced |
| 1/3 |
c |
Diced red bell pepper |
| 1/8 |
ts |
Sesame oil; or less, optional |
| 2 |
tb |
Curry powder; West Indian mild |
| 1/2 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander |
| 2 |
tb |
Chopped jalapeno pepper; roasted |
| 2 |
tb |
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 |
ts |
Low-sodium soy sauce |
| 3 |
tb |
Chopped fresh cilantro |
| 1 1/2 |
ts |
Cornstarch; mixed with |
| 1 |
tb |
Fresh lime juice |
|
|
Lime wedges; optional garnish |
| 2 |
c |
Cooked basmati rice; white |
|
|
Fresh cilantro leaves; optional garnish |
INSTRUCTIONS
FOR SERVING
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.
1. 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.
2. Reduce heat to medium. Add red pepper, garlic and ginger. Cook, stirring
about 3 minutes or until onions are soft.
3. 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.
4. 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.
5. 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:
“Life: the ball’s in your court. After death: it’s God’s turn”