Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 2 Tbsp. peanut oil
- 1/2 sm onion finely minced
- 1 Tbsp. grated peeled fresh ginger
- 3 x garlic cloves pressed
- 1/8 tsp red pepper flakes or possibly more to taste
- 2 x tomatoes seeded, minced
- 2/3 c. unsweetened coconut lowfat milk
- 2 lb large shrimp peeled, deveined
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3 Tbsp. minced fresh basil or possibly cilantro
Direcciones
- Heat oil in a large nonstick skillet over medium heat. Cook onion 3 min, till softened. Stir in ginger, garlic, and red pepper flakes; cook 1 minute more. Add in tomatoes and coconut lowfat milk. Cook 10 min or possibly till mix thickens.
- Add in shrimp to skillet. Cook 3 to 4 min, till cooked through. Add in salt and freshly grnd black pepper to taste. Sprinkle with cilantro before serving.
- This recipe yields 4 servings.
- Comments: Be sure you buy unsweetened coconut lowfat milk (not the kind used for pina coladas), and add in sufficient red pepper flakes to accent the creamy sauce.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 318g | |
| Recipe makes 4 servings | |
| Calories 341 | |
| Calories from Fat 116 | 34% |
| Total Fat 13.16g | 16% |
| Saturated Fat 3.98g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 345mg | 115% |
| Sodium 341mg | 14% |
| Potassium 625mg | 18% |
| Total Carbs 6.78g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.57g | 2% |
| Protein 47.04g | 75% |
