South Pacific Shrimp
http://www.eatingwell.com/recipes/south_pacific_shrimp.html
From EatingWell: Spring 2004, The Essential EatingWell Cookbook (2004)Vibrant Southeast Asian seasonings are a natural with shrimp. Freeze any leftover coconut milk or refrigerate it for several days; you can use it instead of broth or water to cook rice or enrich a curry.
4 servings, 1 generous cup each | Active Time: 25 minutes (including peeling shrimp) | Total Time: 45 minutes
Ingredients
Marinade & shrimp
- 1/3 cup “lite” coconut milk, (see Tips)
- 2 serrano chiles, or jalapeno peppers, preferably red, seeded and minced
- 1 teaspoon minced fresh ginger
- 1 clove garlic, minced
- 2 teaspoons reduced-sodium soy sauce
- 1/4 cup lime juice
- 1 tablespoon brown sugar
- 1 pound medium shrimp, (30-40 per pound), peeled and deveined (see Tips)
Sauce
- 1 teaspoon extra-virgin olive oil
- 1/2 cup diced seeded tomato
- 4 cups baby spinach
Preparation
- Combine coconut milk, chiles, ginger, garlic, soy sauce, lime juice and brown sugar in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 10 to 15 minutes, tossing occasionally. Drain well, reserving marinade.
- Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add tomato and spinach to the pan; cook, stirring, until the spinach starts to wilt, about 30 seconds. Add the reserved marinade; simmer until the sauce thickens slightly, about 2 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Serve immediately.
Nutrition
Per serving : 176 Calories; 5 g Fat; 2 g Sat; 1 g Mono; 172 mg Cholesterol; 9 g Carbohydrates; 24 g Protein; 1 g Fiber; 282 mg Sodium; 300 mg Potassium
Exchanges: 1 vegetable, 3 very lean protein, 1 fat
Tips & Notes
- Tips: Freeze any leftover coconut milk or refrigerate it for several days; you can use it instead of broth or water to cook rice or enrich a curry or rice pudding (visit www.eatingwell.com for recipe suggestions).
- Cooking with frozen shrimp: Individually quick-frozen shrimp, sold in resealable bags, are convenient to keep in your freezer. Thaw in a covered bowl in the refrigerator. If you're in a hurry, place shrimp in a colander under cold running water for about 5 minutes.