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
