Curried Shrimp in Peanut Sauce
- prep time:
- 15 minutes not counting rice
- cook time:
- 7 minutes
- total time:
- 22 minutes
Makes 4 servings
Susan LaSalle
ingredients
- 1 C. rice
- 2/3 C. fat free, less sodium chicken broth
- 1/2 C. creamy peanut butter such as Adam’s
- 2 T. balsamic vinegar
- 1/2 t. salt
- 1/8 t. black pepper
- 1 (1/2-inch) piece peeled fresh ginger, thinly sliced
- 1 T. olive oil
- 1 1/2 C. sliced green onions
- 2 t. curry powder
- 1 1/2 t. garlic, minced
- 1 1/2 pounds large shrimp, peeled and de-veined
- 2 T. chopped cilantro
- 10-12 ounces of fresh spinach
directions
- 1
Make rice. Place broth and next 5 ingredients (broth – ginger) in a blender or food processor, and process until smooth.
- 2
Heat oil in a large non-stick skillet over medium heat. Add onions, curry and garlic; sauté 3 minutes. Add shrimp, cook 6 minutes or until shrimp are done. Stir in peanut sauce; cook for 1 minute or until thoroughly heated. To serve put rice on plate, then fresh steamed spinach and top with curry. Sprinkle with cilantro.
- 3
CAL 385 FAT 12.5g PROTEIN 33.5g CARB 35g FIBER 2.8g CHOL 172mg IRON 5.2mg SODIUM 504mg CALC 98mg
notes
If not making this for kids add a pinch of cayenne pepper to the sauce.
Source: Juli D'Aniello
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