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Ingredientes
- 1Â 1/2 lb Medium shrimp
- 1 sm Yellow onion quartered
- 1/2 x Fresh lemon
- 1 x Bay leaf
- 5 c. Water
- Â Â Salt to taste
- 2 Tbsp. Masamam Curry Paste - (to 3 tbspns) see * Note
- 2 Tbsp. Vegetable oil
- 1/4 c. Chopped onions
- 1 x Roasted red pepper small diced
- 1/2 tsp Minced garlic
- 2 Tbsp. Coconut lowfat milk
- 2 Tbsp. Chiffonade fresh Thai basil leaves
Direcciones
- Peel the shrimp, reserving the heads and shells. Chill the shrimp till ready to use. In a saucepan, over medium heat, combine the reserved heads and shells, onions, lemons, bay leaf and water. Season with salt. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 30 min. Strain and set aside.
- Season the shrimp with salt. Toss the shrimp with the Masamam Curry Paste. In a saucepan, over medium heat, add in the oil. When the oil is warm, add in the onions. Season with salt. Saute/fry for 2 min. Add in the peppers, garlic and seasoned shrimp. Saute/fry for 2 min. Add in the reserved shrimp stock. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 5 min. Stir in the coconut lowfat milk. Adjust the seasonings. Remove from the heat and stir in the basil. Ladle into serving bowls and serve.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 528g | |
| Recipe makes 4 servings | |
| Calories 264 | |
| Calories from Fat 92 | 35% |
| Total Fat 10.34g | 13% |
| Saturated Fat 1.5g | 6% |
| Trans Fat 0.18g | |
| Cholesterol 259mg | 86% |
| Sodium 266mg | 11% |
| Potassium 410mg | 12% |
| Total Carbs 6.4g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.81g | 1% |
| Protein 35.21g | 56% |
