lovemybeetle
08-09-2001, 11:23 AM
I just made one of my favorites for the first time in several months and thought since I get so many good recipes from you all, I should pay it back with one of my own. I don't think it came from CL, but it may have come from an old WW magazine as it displays points on the bottom. I like to cut down on the amt. of shrimp and add steamed cauliflower at the end. I serve it over basmati or jasmine rice.
Thai Chili with Shrimp
If chili paste with garlic is not available, use 1 minced garlic clove and 1/2 to 3/4 teaspoon hot sauce.
1 (14 ounce) can light coconut milk
1 1/2 Tbls. bottled chopped ginger [I use fresh because I can't seem to find bottled ginger]
1 Tbls. chili paste with garlic
2 pounds medium shrimp, peeled
2 Tbls. all purpose flour
3 Tbls. low salt soy sauce
1 (14.5 ounce) can diced tomatoes, undrained
1/2 cup sliced green onions
2 Tbls. fresh lime juice
1/2 teaspoon brown sugar
1 1/2 cups sliced fresh shiitake or oyster mushroom caps
7 tsp. chopped fresh cilantro
1. Combine first 3 ingredients in a saucepan, and bring mixture to a boil. Add shrimp; reduce heat, and simmer 3 minutes or until done. Remove shrimp with a slotted spoon, and set aside.
2. Combine flour and soy sauce in a small bowl, and stir with a whisk; add to coconut mixture. Add tomatoes and next 3 ingredients; bring to a boil, stirring constantly. Reduce heat; simmer 5 minutes or until mixture is slightly thick, stirring occasionally. Stir in mushrooms, and cook 3 minutes. Return shrimp to pan, and cook until thoroughly heated. Ladle into bowls, and sprinkle with cilantro. [B]Yield: 7 servings (serving size: 1 cup chili and 1 teaspoon cilantro)
Per serving: cal 168 (26% from fat) pro 20.9 g Fat 4.8 g FIB 1g
I hope you enjoy it as much as we do. I made it for our first anniversary dinner on Monday.:D
Thai Chili with Shrimp
If chili paste with garlic is not available, use 1 minced garlic clove and 1/2 to 3/4 teaspoon hot sauce.
1 (14 ounce) can light coconut milk
1 1/2 Tbls. bottled chopped ginger [I use fresh because I can't seem to find bottled ginger]
1 Tbls. chili paste with garlic
2 pounds medium shrimp, peeled
2 Tbls. all purpose flour
3 Tbls. low salt soy sauce
1 (14.5 ounce) can diced tomatoes, undrained
1/2 cup sliced green onions
2 Tbls. fresh lime juice
1/2 teaspoon brown sugar
1 1/2 cups sliced fresh shiitake or oyster mushroom caps
7 tsp. chopped fresh cilantro
1. Combine first 3 ingredients in a saucepan, and bring mixture to a boil. Add shrimp; reduce heat, and simmer 3 minutes or until done. Remove shrimp with a slotted spoon, and set aside.
2. Combine flour and soy sauce in a small bowl, and stir with a whisk; add to coconut mixture. Add tomatoes and next 3 ingredients; bring to a boil, stirring constantly. Reduce heat; simmer 5 minutes or until mixture is slightly thick, stirring occasionally. Stir in mushrooms, and cook 3 minutes. Return shrimp to pan, and cook until thoroughly heated. Ladle into bowls, and sprinkle with cilantro. [B]Yield: 7 servings (serving size: 1 cup chili and 1 teaspoon cilantro)
Per serving: cal 168 (26% from fat) pro 20.9 g Fat 4.8 g FIB 1g
I hope you enjoy it as much as we do. I made it for our first anniversary dinner on Monday.:D