| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
Dutch |
Eating well, Elf-mail, Fish shellf |
6 |
Servings |
INGREDIENTS
| 1 |
ts |
Canola oil |
| 1 |
lg |
Onion; chopped |
| 1 |
|
Red bell pepper; chopped |
| 3 |
|
Cloves garlic; minced |
| 1 |
|
Jalapeno chile pepper; seeded and minced |
| 2 |
tb |
Curry powder; preferably Madras |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander |
| 12 |
oz |
Evaporated skim milk; canned |
| 1 1/2 |
lb |
Large shrimp; peeled and deveined |
| 1 |
c |
Frozen green peas |
| 2 |
tb |
Fresh lime juice |
| 1 |
tb |
Cornstarch |
| 1/3 |
c |
Chopped fresh cilantro |
|
|
Salt and pepper; to taste |
|
|
Lime wedges; optional |
| 3 |
c |
Cooked basmati rice; brown |
INSTRUCTIONS
FOR SERVING
1. In a large deep skillet or Dutch oven, heat oil over medium heat. Add
onion and bell pepper; cook, stirring, until softened, about 5 minutes. Add
garlic, jalapeno, curry powder, cumin and coriander; cook, stirring, until
fragrant, 1 to 2 minutes.
2. Reduce heat to low; add evaporated milk and coconut milk. Bring to a
simmer, stirring constantly. Simmer for 5 minutes. Add shrimp and peas and
cook, uncovered, until shrimp are pink and peas are warmed through, about 5
minutes.
3. In a small bowl, combine lime juice and cornstarch; stir until smooth.
Add to shrimp mixture and cook, stirring constantly, until thickened. Stir
in cilantro and season with salt and pepper. Serve with lime wedges, if
desired.
MAKE A MEAL: Serve in a bowl over or with 1/2 cup brown basmati rice per
person. Total calories: 355.
PER SERVING WITHOUT RICE: 255 calories 21% cff, or 6 grams fat (2 6 grams
saturated fat); 30 grams protein. 20 grams carbohydrate; 265 mg sodium 177
mg cholesterol: 3 grams fiber
>From "Calorie Count Down," by Elizabeth Hiser for 1998 March issue of
EatingWell (magazine). >from Pat Hanneman (kitPATh) for Eat-Lf Mailing List
Archive
Recipe by: Elizabeth Hiser for Eating Well, Mar98
Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 20,
1998
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