Post by JJ Judkins on May 5, 2011 10:07:22 GMT -6
* Exported from MasterCook *
Coconut Shrimp with Garlic
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound shrimp -- fresh or frozen peeled and deveined medium shrimp
3/4 cup coconut milk -- canned unsweetened coconut milk
2 tablespoons fish sauce
1/2 teaspoon white pepper
1 tablespoon cooking oil
4 cloves garlic -- minced
12 ounces fresh asparagus -- woody ends trimmed, and bias-cut into 1-inch pieces (2-1/4 cups)
8 ounces fresh mushrooms -- quartered (3 cups)
2 cups hot cooked rice
2 tablespoons snipped cilantro or parsley
Cilantro or parsley sprigs (optional)
Thaw shrimp, if frozen. Set aside.
For sauce, in a small bowl stir together coconut milk, fish sauce, and white pepper. Set aside.3. Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add asparagus; stir-fry for 2 minutes. Add mushrooms; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from the wok.
Add half of the shrimp to the hot wok. Stir-fry for 2 to 3 minutes or until shrimp turn opaque. Remove shrimp from the wok. Repeat with remaining shrimp. Return all shrimp to the wok. Push shrimp from center of wok.
Stir sauce. Add sauce to the center of the wok. Cook and stir until bubbly. Return cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cook and stir 1 minute more or until heated through. Toss together rice and snipped cilantro or parsley.
Arrange rice mixture on a serving platter or 4 individual plates. Spoon shrimp mixture over rice mixture. Serve immediately. Garnish with cilantro or parsley sprigs, if desired. Makes 4 servings.
Calories 375, Total Fat 17 g, Saturated Fat 10 g, Cholesterol 177 mg, Sodium 487 mg, Carbohydrate 30 g, Protein 25 g.Percent Daily Values are based on a 2,000 calorie diet
Source:
"http://www.recipe.com/coconut-shrimp-with-garlic/"
Start to Finish Time:
"0:30"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 430 Calories; 18g Fat (36.9% calories from fat); 30g Protein; 39g Carbohydrate; 4g Dietary Fiber; 174mg Cholesterol; 181mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.
NOTES : This Thai recipe is milder than most but contains ingredients typical of the cuisine: coconut milk, cilantro, garlic, and fish sauce. Make-Ahead Tip Prepare vegetables; cover and chill up to 4 hours before cooking.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Coconut Shrimp with Garlic
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound shrimp -- fresh or frozen peeled and deveined medium shrimp
3/4 cup coconut milk -- canned unsweetened coconut milk
2 tablespoons fish sauce
1/2 teaspoon white pepper
1 tablespoon cooking oil
4 cloves garlic -- minced
12 ounces fresh asparagus -- woody ends trimmed, and bias-cut into 1-inch pieces (2-1/4 cups)
8 ounces fresh mushrooms -- quartered (3 cups)
2 cups hot cooked rice
2 tablespoons snipped cilantro or parsley
Cilantro or parsley sprigs (optional)
Thaw shrimp, if frozen. Set aside.
For sauce, in a small bowl stir together coconut milk, fish sauce, and white pepper. Set aside.3. Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add asparagus; stir-fry for 2 minutes. Add mushrooms; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from the wok.
Add half of the shrimp to the hot wok. Stir-fry for 2 to 3 minutes or until shrimp turn opaque. Remove shrimp from the wok. Repeat with remaining shrimp. Return all shrimp to the wok. Push shrimp from center of wok.
Stir sauce. Add sauce to the center of the wok. Cook and stir until bubbly. Return cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cook and stir 1 minute more or until heated through. Toss together rice and snipped cilantro or parsley.
Arrange rice mixture on a serving platter or 4 individual plates. Spoon shrimp mixture over rice mixture. Serve immediately. Garnish with cilantro or parsley sprigs, if desired. Makes 4 servings.
Calories 375, Total Fat 17 g, Saturated Fat 10 g, Cholesterol 177 mg, Sodium 487 mg, Carbohydrate 30 g, Protein 25 g.Percent Daily Values are based on a 2,000 calorie diet
Source:
"http://www.recipe.com/coconut-shrimp-with-garlic/"
Start to Finish Time:
"0:30"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 430 Calories; 18g Fat (36.9% calories from fat); 30g Protein; 39g Carbohydrate; 4g Dietary Fiber; 174mg Cholesterol; 181mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.
NOTES : This Thai recipe is milder than most but contains ingredients typical of the cuisine: coconut milk, cilantro, garlic, and fish sauce. Make-Ahead Tip Prepare vegetables; cover and chill up to 4 hours before cooking.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0