Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Canola oil |
| 1 large | Onion; chopped |
| 1 \N | Red bell pepper; chopped |
| 3 \N | Cloves garlic; minced |
| 1 \N | Jalapeno chile pepper; seeded and minced |
| 2 tablespoons | Curry powder; preferably Madras |
| 1 teaspoon | Ground cumin |
| 1 teaspoon | Ground coriander |
| 12 ounces | Evaporated skim milk; canned |
| 1½ pounds | Large shrimp; peeled and deveined |
| 1 cup | Frozen green peas |
| 2 tablespoons | Fresh lime juice |
| 1 tablespoon | Cornstarch |
| ⅓ cup | Chopped fresh cilantro |
| \N \N | Salt and pepper; to taste |
| \N \N | Lime wedges; optional |
| 3 cups | Cooked basmati rice; brown |
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 ½ 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@...> on Feb 20, 1998