 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 3 |
|
Red curry paste, found on the Asian-ingredient aisle in the supermarket, makes these shrimp wonderfully spicy. Ingredients:
2 tablespoons chopped peeled fresh lemon grass |
2 tablespoons brown sugar |
2 tablespoons fresh lime juice |
1 tablespoon olive oil |
2 teaspoons fish sauce |
1 1/2 teaspoons red curry paste |
1 pound jumbo shrimp, peeled and deveined |
3/4 cup uncooked rice |
cooking spray |
1/2 cup light coconut milk |
1 tablespoon chopped fresh cilantro |
Directions:
1. Combine first 6 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add shrimp. Seal and marinate in refrigerator up to 1 1/2 hours, stirring occasionally.
2. Cook rice according to package directions, omitting salt and fat.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add shrimp. Cook 3 to 4 minutes or until shrimp are done, stirring occasionally. Stir in coconut milk, and cook 1 minute. Stir in cilantro. Serve over rice.
|
|