| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Infood02 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Shredded unsweetened coconut |
| 1 |
|
Green chili; split lengthwise |
| 2 |
|
Cloves garlic; crushed |
| 1 |
ts |
Salt |
| 1 |
ts |
Coriander |
| 1/4 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Turmeric |
| 1/2 |
c |
Water or less |
| 3 |
tb |
Vegetable oil |
| 1/4 |
ts |
Mustard seeds |
| 2 |
|
Dried red chilies |
| 10 |
|
Curry leaves |
| 2 |
lb |
Shrimp; shelled, deveined, |
|
|
; cut into 1/4inch |
|
|
; pieces |
INSTRUCTIONS
Combine coconut, chili, garlic, salt and the coriander, cayenne pepper and
tumeric with enough water to make a moist ball. Set aside. Heat oil with
mustard seeds, chilies, and curry leaves until the seeds pop. Add shrimp,
lower heat to mediumhigh, stirfry for one minute. Add the coconut mixture,
stirfry for 3 minutes or until shrimp are cooked.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 1336 Calories (kcal); 56g Total Fat; (39% calories from fat);
184g Protein; 10g Carbohydrate; 1380mg Cholesterol; 3477mg Sodium Food
Exchanges: 0 Grain(Starch); 25 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8
Fat; 0 Other Carbohydrates
Recipe by: IN FOOD TODAY SHOW# INB249
Converted by MM_Buster v2.0n.
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