Spicy Thai Shrimp with Mint Raita |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This calorie bargain, the second winner from Red Mountain, owes its flavor to chef Luethje's mix of Thai chile paste, fresh ginger, and raita, an Indian yogurt salad. The shrimp supplies lean protein, the yogurt calcium. Ingredients:
1 cup nonfat yogurt |
1/4 cup peeled, seeded and diced cucumber |
1/4 cup thinly sliced green onions |
1/4 cup mint leaves, minced |
2 tsp lemon zest |
2 tsp olive oil |
2 tsp sesame oil |
2 tsp minced fresh ginger |
1 tsp minced garlic |
24 large shrimp, peeled and deveined |
1/4 cup thai red chile paste (at asian grocery stores) |
juice of 2 lemons |
2 tbsp snipped fresh chives |
Directions:
1. In a bowl, combine all raita ingredients and set aside.
2. Heat olive and sesame oils in a medium saucepan over high heat. Sauté ginger and garlic about 45 seconds. Add shrimp and chile paste, tossing to cook evenly, about 3 minutes. Add lemon juice and stir. Serve raita with shrimp; garnish with chives.
3. Nutritional analysis per serving 158 calories, 5.6 g fat (0.9 g saturated fat), 14.7 g carbohydrates, 13.8 g protein, 2.6 g fiber Nutritional analysis provided by Self
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