Yield: 6 Servings
|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|
|⅓ cup||Chopped fresh cilantro|
|\N \N||Salt and pepper; to taste|
|\N \N||Lime wedges; optional|
|3 cups||Cooked basmati rice; brown|
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