ADVANCE PREP: Have all chopped and measured. Mix the diced roasted green chile peppers with the salsa verde (containing tomatillos). Blend the curry, cumin and coriander in a small bowl. Thaw, remove the tail, drain and dry the shrimp. The peas do not need to be thawed. Combine the evaporated and coconut milk. 1. Coat a large deep skillet or wok with non-stick spray. Add the onion. Heat pan over medium-high heat. Cook, stirring, about 3 minutes. 2. Reduce heat to medium. Add red pepper, garlic and ginger. Cook, stirring about 3 minutes or until onions are soft. 3. Working quickly and stirring frequently to blend and prevent burning: add the sesame oil; jalapeno and salsa; curry powder blend. Cook, stirring, until fragrant, 1 to 2 minutes. 4. Reduce heat to medium-low; add the milks. Bring to a simmer, stirring constantly. Simmer (uncovered) for 5 minutes. Add peas and water chestnuts and return to a simmer. Add the shrimp and cook, uncovered, stirring often, until shrimp are pink and peas are warmed through, about 5 minutes. Season with soy and cilantro and blend well. If necessary, reduce heat to a low setting to keep the dish warm. NOTE: The shrimp will continue to cook and may and toughen. 5. Re-dissolve the cornstarch and lime juice solution. Increase heat under the wok to medium-high; when just starting to bubble (simmer) add the cornstarch and thicken the sauce. Remove from heat as soon as the sauce is ready. Serve in a large shallow bowl, side by side, with hot steamed basmiti, lime wedges and fresh cilantro leaves, if desired. PER SERVING WITH RICE: 404 CAL, 5.7g fat (12.6% cff); 53.6% from carbs; 33.8% from protein. REVIEW: Memorial one bowl meal that was both colorful and aromatic; not too hot; creamy yet light. Intriguing: flavors changed slightly as we ate more. Warming dish that would please dinner guests. Could keep it warm in a crockpot and serve on buffet. Likely good with crab or lobster meat. HOT VARIATION: substitute the hot curry (Madras), but start with half the measure and add more to taste. VEGETARIAN: Try cauliflower; or a medley of potatoes (sweet, gold, and new) especially if they were crisped (sauted or roasted). >Idea from "Calorie Count Down," by Elizabeth Hiser for 1998 March issue of EatingWell (magazine). >modified and tested by Pat Hanneman (kitPATh) for (C) Eat-Lf Mailing List 98Feb | Eat-LF Archives at www.reggie.com To join send the Subscribe command to
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|Serving Size: 1 Serving (496g)|
|Recipe Makes: 3|
|Calories from Fat: 105 (22%)|
|Amt Per Serving||% DV|
|Total Fat 11.7g||16 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 170.2mg||52 %|
|Sodium 313.2mg||11 %|
|Potassium 690.3mg||18 %|
|Total Carbohydrate 60.2g||18 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 55.6g|
|Protein 30.9g||44 %|
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Calories per serving: 472
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