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1 batch
suggest servings
| 1 | tablespoon | vegetable oil | |
| 2 | cups | leeks | or onion(s), thinly sliced |
| 1 | can | tomatoes | coarsely chopped, liquid reserved |
| 3 | tablespoons | orange juice, concentrated | undiluted |
| 1 | tablespoon | lemon juice | |
| 1/4 | cup | mint | or cilantro, minced or 2 tb dried mint crushed |
| 1/2 | teaspoon | chili paste | asian, optional |
| 1 | x | salt and black pepper | |
| 1/2 | cup | coconut milk | (pref light), or evaporated skim milk, with coconut extract (opt) |
| 1 1/4 | pounds | shrimp | rock or, 1 1/2 lb medium shrimp, shelled and deveined or, 1 pk peeled frozen shrimp |
| 4 | cups | basmati rice | cooked, or long grain rice |
Note: Pop frozen shrimp directly into the sauce, still frozen, and simmer on medium heat, covered, until they just turn opaque, 4-5 min depending on the size of the shrimp.
Heat the oil in a large heavy skillet over medium heat.
Add the leeks and sauté until softened, 8-10 min, stirring.
Add the tomatoes and their juice, orange juice concentrate, lemon juice, dried mint (fresh mint is added later), chili paste, salt and pepper.
Cook the sauce, uncovered, until slightly thickened, about 10 min, stirring occasionally.
Stir in the coconut milk with the fresh mint and heat for 2 min.
Add the shrimp, cover and cook until they just turn opaque, 2-4 min; the shrimp will continue to cook on standing, so avoid overcooking.
Spoon the rice into individual bowls and ladle the shrimp and sauce on top.
| % Daily Value* | |
| Total Fat 11.0g | 17% |
| Saturated Fat 6.0g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 277mg | 92% |
| Sodium 333mg | 14% |
| Total Carbohydrate 57.0g | 19% |
| Dietary Fiber 2.0g | 6% |
| Sugars 7.0g | |
| Protein 36.0g | 71% |
| Vitamin A | 23% | Vitamin C | 47% | |
| Calcium | 11% | Iron | 46% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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