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Ingredientes
- 1 Tbsp. peeled fresh ginger root, chopped
- 2 x shallots, chopped
- 1 tsp bottled jalapeno pepper, chopped
- 1 clv garlic, chopped
- 1 Tbsp. vegetable oil
- 1 tsp salt
- 1 tsp curry pwdr
- 1/8 tsp turmeric
- 1/2 c. coconut lowfat milk
- 1 lb lg. shrimp, cleaned, deveined (leave tail)
- 1/2 c. water
Direcciones
- Mash together ginger root, shallots, garlic, jalapeno pepper with salt till it forms a coarse paste. In heavy skillet, heat oil - warm but not smoking. Cook paste 1 minute. Lower heat and add in curry and turmeric, stirring. Cook 2 min. Add in coconut lowfat milk and water. Cook 4 to 6 min or possibly till liquid is reduced to 1/2 c.. Add in shrimp in single layer. Turn once. Cook 3 or possibly 4 min. Serve shrimp with scallion rice.
- Serves 3 or possibly 4 people.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 3 servings | |
| Calories 230 | |
| Calories from Fat 84 | 37% |
| Total Fat 9.59g | 12% |
| Saturated Fat 2.92g | 12% |
| Trans Fat 0.12g | |
| Cholesterol 230mg | 77% |
| Sodium 1003mg | 42% |
| Potassium 330mg | 9% |
| Total Carbs 3.53g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.51g | 0% |
| Protein 31.13g | 50% |
