recipe: coconut-curry shrimp over rice
I am a sucker for anything with shrimp in it. Boy oh boy do I love shrimp. Love it. Love. It.
This recipe is from the May 2005 issue of Cooking Light
and it is really good, really quick and really quite tasty.Coconut-Curry Shrimp over Rice
1/4C coconut milk (the recipe said "regular coconut milk offers the best flavor for this dish; the taste of light coconut milk is too subtle" and I think that's true but all I had handy was light milk and it tasted fine)
3T finely chopped red bell pepper
1T minced fresh cilantro
1 1/2 T fish sauce
1T fresh lemon juice
1t curry powder
1 1/2 lbs large shrimp, peeled and deveined
3C hot cooked basmati rice
4 lemon wedges (optional)
Combine first seven ingredients in a large zip-top plastic bag. Add shrimp; seal and marinate in fridge for 30 minutes, turning the bag occasionally. Place shrimp mixture in a 10-inch pie plate (this is for steaming purposes).
Open a small metal veggie steamer and place upside down in large wok or other deep pot. Add water, bring to simmer. Place pie plate on top of inverted steamer. Cover and cook for four minutes or until shrimp are done. Remove pie plate from wok (wear mitts, it will be very hot).
Serve over rice, optionally with lemon wedge. Garnish with cilantro.
Yield: 4 servings (serving size: 1C shrimp mixture + 3/4C rice)
NUTRITION PER SERVING: CALORIES 375 (15% from fat); FAT 6.4g (sat 3.3g, mono 0.7g, poly 1.3g); PROTEIN 38.6g; CHOLESTEROL 259mg; CALCIUM 111mg; SODIUM 777mg; FIBER 1g; IRON 6.3mg; CARBOHYDRATE 38.3g
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