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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This originally came from a Weight Watchers cookbook and I adapted it slightly for a chili cookoff at work. It ended up as a finalist and was voted Most Memorable . I really enjoyed the flavor and it is very quick to put together, which is even better! 4 WW points for 1 cup serving. Ingredients:
14 ounces light coconut milk |
1 1/2 tablespoons chopped fresh ginger |
2 -3 teaspoons chili paste with garlic |
1 1/2-2 lbs uncooked shrimp, peeled (medium-size) |
2 tablespoons all-purpose flour |
3 tablespoons low sodium soy sauce |
14 1/2 ounces diced tomatoes, undrained (i use ones with green chiles) |
1/2 cup sliced green onion |
2 tablespoons fresh lime juice |
1/2 teaspoon brown sugar |
1 1/2 cups fresh mushrooms, sliced (i use a mix of crimini and oyster) |
chopped cilantro (for garnish, optional) |
Directions:
1. Combine coconut milk, ginger and chili paste in a saucepan and bring to a boil. Add shrimp, reduce heat, and simmer for 3 minutes, or until shrimp is cooked through. Remove shrimp with a slotted spoon.
2. Combine flour and soy sauce in a small bowl, and stir with a whisk, then add to coconut milk in saucepan.
3. Add tomatoes, green onion, lime juice and sugar, then bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes until mixture thickens slightly, stirring occasionally.
4. Stir in mushrooms and cook for 2 minutes.
5. Return the shrimp to the pan and cook until thoroughly heated.
6. Serve sprinkled with cilantro, if desired.
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