April 28, 2009

Creamy Coconut Shrimp

Oh. My. God. This dish was an unexpected surprise of flavors! It's very colorful as well. I am a HUGE fan of curry! The coconut milk doesn't hurt either. ;p I'm not usually into seafood unless it's fried or swimming in some sort of garlic butter sauce. But this was fantastic! Another plus is that it's so easy and quick that you can whip it up when you get home from a long day at the office.

WW Points: 6

1 c uncooked long grain-rice
1 red bell pepper, chopped
1 c green onion, chopped
1 tbsp grated, peeled fresh ginger
1 1/2 tsp curry powder
1/4 tsp crushed red pepper
1 (13.5oz) can light coconut milk
1/2 tsp salt
1 lime, quartered
1 lb medium shrimp, peeled and deveined

Cook rice according to the package directions.

While rice is cooking, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper, ginger, green onions and curry; saute 2 minutes. Add coconut milk, shrimp and salt. Cook stirring occasionally for about 7-8 minutes or until shrimp are done. (do not boil) Place 3/4 cup rice in bowls and spoon shrimp mixture evenly over rice. Squeeze 1 lime quarter over each serving.

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