For something different, I decided to make a Thai-inspired recipe. It was pretty simple and tasted pretty good. I accidentally bought pre-cooked shrimp so I skipped the step where you cook & saute the shrimp (or made it really short so as not to overcook). Next time, if we make it again, I think we’ll saute vegetables to go with. The shrimp was good, but it’s a lot of shrimp.

This was the first time I made rice with a rice cooker. For this recipe I used jasmine rice. Dallas showed me how you have to rinse the rice a bunch of times first and that the rule is equal amounts of rice and water. And then how the cooker works. It turned out so well. I think I can finally understand why he’d never eat rice at my house before I got the rice cooker.

Spicy Shrimp in Coconut Sauce
From Cooking Light

Serve this dish with fresh mango and pineapple cubes. Add more or less crushed red pepper to make it as spicy as you like.

1/2 cup light coconut milk
1 tablespoon fresh lime juice
1 teaspoon bottled minced ginger
1 teaspoon soy sauce
1 teaspoon honey
1/2 teaspoon cornstarch
1/2 teaspoon chile paste with garlic (such as Sambal oelek)
1/2 teaspoon bottled minced garlic
1/4 teaspoon salt
2 teaspoons canola oil
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons chopped green onions (about 1 onion)
1/2 teaspoon crushed red pepper
2 cups cooked jasmine rice

Combine the first 9 ingredients in a medium bowl; set aside.

Heat canola oil in a large nonstick skillet over medium-high heat. Add shrimp, and sauté 2 minutes. Add green onions and red pepper; cook 1 minute. Add coconut milk mixture to pan; bring to a boil. Reduce heat, and simmer 1 minute or until shrimp turn pink. Serve immediately with rice.

Yield: 4 servings (serving size: about 1 cup shrimp mixture and 1/2 cup rice)

NUTRITION PER SERVING
CALORIES 310(20% from fat); FAT 7g (sat 2.2g,mono 1.9g,poly 1.9g); PROTEIN 36.8g; CHOLESTEROL 259mg; CALCIUM 97mg; SODIUM 513mg; FIBER 0.7g; IRON 4.8mg; CARBOHYDRATE 23.2g

Michele Powers
Cooking Light, JULY 2005

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