Spicy Thai Coconut Shrimp

Southern Living, Cooking Light May 1999

Yield: 4 servings (serving size: 1 1/4 cups shrimp sauce and 1 cup rice)

Ingredients

• 2 cups uncooked rice
• 1 1/2 tablespoons water
• 1 1/2 teaspoons red curry paste (such as Maesri) or chile paste with garlic
• 1 1/2 pounds medium shrimp, peeled and deveined
• Cooking spray
• 2 1/2 cups (1-inch) sliced asparagus (about 3/4 pound)
• 1 1/2 cups sliced green onions
• 1/2 teaspoon salt
• 1 (14-ounce) can light coconut milk

Preparation

Cook the rice according to package directions, omitting salt and fat. While the rice is cooking, combine the water and curry paste in a medium bowl; add shrimp, tossing to coat.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the shrimp mixture, and sauté for 4 minutes. Add sliced asparagus and green onions; cover and cook for 3 minutes or until the asparagus is crisp-tender.

Stir in salt and coconut milk.

Cook for 3 minutes or until thoroughly heated, stirring occasionally. Serve over rice.

Nutritional Information

Calories:

457 (16% from fat)

Fat:

8.1g (sat 4g,mono 1g,poly 1.4g)

Protein:

32.9g

Carbohydrate:

57.8g

Fiber:

3.9g

Cholesterol:

194mg

Iron:

6.9mg

Sodium:

646mg

Calcium:

135mg