1. In a large deep skillet or Dutch oven, heat oil over medium heat. Add onion and bell pepper; cook, stirring, until softened, about 5 minutes. Add garlic, jalapeno, curry powder, cumin and coriander; cook, stirring, until fragrant, 1 to 2 minutes. 2. Reduce heat to low; add evaporated milk and coconut milk. Bring to a simmer, stirring constantly. Simmer for 5 minutes. Add shrimp and peas and cook, uncovered, until shrimp are pink and peas are warmed through, about 5 minutes. 3. In a small bowl, combine lime juice and cornstarch; stir until smooth. Add to shrimp mixture and cook, stirring constantly, until thickened. Stir in cilantro and season with salt and pepper. Serve with lime wedges, if desired. MAKE A MEAL: Serve in a bowl over or with 1/2 cup brown basmati rice per person. Total calories: 355. PER SERVING WITHOUT RICE: 255 calories 21% cff, or 6 grams fat (2 6 grams saturated fat); 30 grams protein. 20 grams carbohydrate; 265 mg sodium 177 mg cholesterol: 3 grams fiber >From "Calorie Count Down," by Elizabeth Hiser for 1998 March issue of EatingWell (magazine). >from Pat Hanneman (kitPATh) for Eat-Lf Mailing List Archive Recipe by: Elizabeth Hiser for Eating Well, Mar98 Posted to EAT-LF Digest by KitPATh
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|Serving Size: 1 Serving (379g)|
|Recipe Makes: 6|
|Calories from Fat: 38 (12%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 170.2mg||52 %|
|Sodium 228.9mg||8 %|
|Potassium 570.9mg||15 %|
|Total Carbohydrate 37.9g||11 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 32.6g|
|Protein 27.9g||40 %|
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Calories per serving: 305
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