My girls have always loved seafood, so I invented a shrimp dish with coconut milk and ginger. They raved; I was delighted. It’s great with jasmine rice. —Sharon Scaletta, Johnstown, Pennsylvania
Provided by: SmallRecipe.com
Categories: Dinner
Total time: 30 minutes
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 4 servings.
Ingredients:
| 3 garlic cloves, minced |
| 1 tablespoon grated fresh gingerroot |
| 1 tablespoon olive oil |
| 1 can (28 ounces) petite diced tomatoes, drained |
| 1 can (13.66 ounces) coconut milk |
| 2 tablespoons tomato paste |
| 1/2 teaspoon salt |
| 2 teaspoons cornstarch |
| 1 tablespoon cold water |
| 1 pound uncooked shrimp (31-40 per pound), peeled and deveined |
| Hot cooked rice |
| Minced fresh cilantro, optional |
Steps:
- Place garlic, ginger and oil in a large skillet. Cook and stir over medium-low heat 5-7 minutes or until fragrant. Add tomatoes, coconut milk, tomato paste and salt; bring to a boil., In a small bowl, mix cornstarch and water until smooth; stir into tomato mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Add shrimp. Reduce heat; simmer, uncovered, 4-6 minutes or until shrimp turn pink. Serve with rice and, if desired, cilantro.
Nutrition Facts:
Calories 373 calories, Fat 26g fat (19g saturated fat), Cholesterol 138mg cholesterol, Sodium 763mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 3g fiber), Protein 23g protein.
Grilled shrimp seasoned with Moroccan spices served over a bright and healthy chickpea salad.
Provided by: SmallRecipe.com
Categories: Dinner,Lunch,Salad
Total time: 30 minutes
Yield: 4
Ingredients:
| 24 extra-large shrimp (peeled and deveined) |
| 1 1/2 tablespoons chermoula (Moroccan pesto) |
| 1 15 ounce can chick peas rinsed and husked** |
| 1 cup grape tomatoes (quartered) |
| 1 cucumber (peeled, seeded and diced) |
| 1/4 cup diced red onion |
| 1 lemon (zested and juiced) |
| 2 tbsp mint (chiffonade) |
| 2 tbsp chopped chives or parsley |
| 2 teaspoons olive oil |
| 1 teaspoon red wine vinegar |
| 1/4 teaspoon kosher salt |
| black pepper (to taste) |
| dash of Ras el Hanout |
Steps:
- Place 6 shrimp on 4 metal skewers. Brush shrimp skewers with 1 1/2 tbsp of the chermoula and season with a dash more Ras el Hanout, salt and pepper.
- Grill shrimp on medium high heat for 2 minutes per side.
- Remove from grill and remove the skewer.
- Combine all the chick peas, tomatoes, cucumber, red onion, lemon juice, lemon zest and mint chiffonade in a bowl, season with salt and pepper drizzle with oil and vinegar.
- Divide on 4 plates (about 1 cup each) then top with the grilled shrimp and eat right away.
Nutrition Facts:
ServingSize 6 shrimp, 1 cup salad, Calories 243 kcal, Carbohydrate 29 g, Protein 15 g, Fat 8 g, Saturated Fat 1 g, Cholesterol 64 mg, Sodium 458 mg, Fiber 5 g, Sugar 0.5 g