Ginger Coconut Shrimp (8.5 PTS)

Recipe Ingredients

		~SAUCE~
2 teaspoons	10ml	Cornstarch
1		Light coconut milk
1/2 teaspoon	2.5ml	Grated lime peel
2 tablespoons	30ml	Lime juice
1 tablespoon	15ml	Grated ginger root
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Crushed red pepper flakes
1		Garlic clove - minced
		~PASTA~
8 oz	227g	Uncooked angel hair pasta
		~SHRIMP~
1 tablespoon	15ml	Oil
1		Green Giant Frozen Sugar Snap Peas - thawed
2 cups	220g / 7.8oz	Julienne-cut carrots
12 oz	340g	Shelled deveined uncooked medium shrimp
3		Green onions - cut diagonally
1/4 cup	4g / 0.1oz	Chopped fresh cilantro

Recipe Instructions

1. In medium bowl, combine cornstarch and 1/4 cup of the coconut milk; mix

until smooth. Stir in remaining coconut milk; mix until snooth. Stir in

remaining coconut milk; mix until smooth. Stir in remaining coconut milk

and

all remaining sauce ingredients; mix well. Set aside.

2. Cook pasta to desired doneness as dieected on package. Drain; cover to

keep warm.

3. Meanwhile, heat oil in large nonstick skillet over medium-high heat

until

hot. Add sugar snap peas and carrots; cook and stir 3 minutes. Add shrimp

and green onions; cook and stir 3 to 4 minutes or until shrimp turn pink

and

vegetables are crisp-tender.

4. Add sauce to skillet. Bring to a boil, stirring constantly. Boil 1

minute, stirring contstantly. Serve shrimp mixture over pasta. Sprinkle

with

cilantro.

Nutrtion Info:

Serving size = 1/4 of recipe

Calories per serving: 430; Fat 10g; Cholesterol 120mg; Sodium 40mg;

Carbohydrate 62g; Fiber 6g; Sugars 13g; Protein 23g

MasterCook Formatted by Doug ([email protected]); AllPointedRecipes

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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