Sep 11, 2007 4:48 pm US/Pacific
Grilled Curry Shrimp with Coconut Rice
Serves 4
Ingredients:
1 pound large shrimp, peeled and deveined
1/4 cup fresh lime juice
1/4 cup agave nectar
1 tablespoon Dijon mustard
2 tablespoons peanut butter
1 1/2 teaspoons curry powder
1 dash ginger, powder
1 dash garlic powder
1 teaspoon peanut oil
1/4 teaspoon hot sauce
Directions:
1. Rinse shrimp and check for any remaining peel or vein. Pat dry.
2. Whisk together lime juice through hot sauce. Combine marinade with shrimp in a large bowl or zip-top plastic bag and allow marinating in the refrigerator for at least 30 minutes and up to 2 hours.
3. While shrimp is marinating, soak 4 to 8 bamboo skewers in water.
4. Prepare coconut rice. This takes about 50 minutes, so it is perfect time for shrimp to marinate and get ready to grill.
5. Prepare grill by heating to medium high. After shrimp has marinated, thread onto bamboo skewers. Place skewers on grill rack and grill on each side about 3 minutes. Use reserved marinade to baste. Serve shrimp over warm coconut rice.
Per Serving: 230 Calories; 7g Fat (28.9% calories from fat); 25g Protein; 16g Carbohydrate; 1g Dietary Fiber; 173mg Cholesterol; 261mg Sodium.
Coconut Rice
Ingredients:
1 cup brown rice, medium-grain
1 cup low sodium chicken broth
1 cup light coconut milk
2 medium scallions, chopped
1 teaspoon lime zest
1 tablespoon shredded coconut meat
Directions:
Rinse and drain rice. Combine rice with chicken broth and coconut milk and bring to a low boil. Reduce heat and cover. Stir occasionally. Cook for 45 minutes, then remove cover and stir in scallions, lime zest, and shredded coconut meat. If all the liquid has cooked off, add a little bit more coconut milk (or broth for less of the coconut flavor) and cover and cook for another 5 minutes. Allow to sit, covered for 5 minutes before fluffing with a fork. Serve warm.
Per Serving: 225 Calories; 5g Fat (18.4% calories from fat); 7g Protein; 40g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 148mg Sodium.
