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Coconut-Curry Shrimp over Rice

Coconut-Curry Shrimp over Rice
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Coconut-Curry Shrimp Over Rice
[from Cooking Light, May 2005]

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 sugar
1t curry powder
1 1/2 lbs large shrimp, peeled and deveined
4C water
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.

Per-serving (1C shrimp mixture + 3/4C rice) info is: calories 375 (15% from fat); 6.4g (sat 3.3g, mono 0.7g, poly 1.3g); protein 38.6g; carbs 38.3; fiber 1g; cholesterol 259mg; iron 6.3mg; sodium 777mg; calc 111mg
Date: 2005-04-27 22:49:30



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Comments

I'm hungry. That looks great.
ingridf_nl 2005-04-27 23:12:56
It's really, really good and very quick!
jcmeloni 2005-04-27 23:24:36
love seafood!!!|
elisabettapend 2005-09-05 19:10:55

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