|
|
Instructions |
|
|
|
Cook rice according to package directions, omitting salt and fat.
|
|
|
|
Combine water and curry paste in a medium bowl; add shrimp, tossing to coat. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot.
|
|
|
|
Add shrimp mixture, and saute 4 minutes. Add asparagus and green onions; cover and cook 3 minutes or until asparagus is crisp-tender.
|
|
|
|
Stir in salt and coconut milk. Cook 3 minuts or until thoroughly heated; stirring occassionally. Server ove ice.
Calories- 457
Fat- 8.1g
Sat Fat- 4g
Protein- 32.9g
Carbs- 57.8g
Fiber- 3.9g
Cholestrol- 194mg
Sodium- 644mg
|
|
|
| Serving
Suggestions |
|
|
Yield- 4 servings (Serving Size- 1 1/4 cups shrimp sauce and 1 cup of rice).
|
|
|
Originally Submitted
11/1/2009
|
