Cilantro Shrimp

Cilantro Shrimp Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Cilantro lends a pleasant grassy edge to a simple shrimp dish. Look for sambal oelek in the Asian section of supermarkets or specialty stores, or substitute hot sauce. Serve with steamed bok choy or sugar snap peas.

Yield:

4 servings (serving size: 1 cup shrimp mixture and 3/4 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 356
Fat 6.9 g
Satfat 1.2 g
Monofat 2.3 g
Polyfat 2.8 g
Protein 29 g
Carbohydrate 44.3 g
Fiber 5.1 g
Cholesterol 172 mg
Iron 5.1 mg
Sodium 653 mg
Calcium 143 mg

Ingredients

1 tablespoon dark sesame oil
3 cups (1-inch) slices green onions
2 tablespoons minced peeled fresh ginger
5 garlic cloves, minced
1 pound large shrimp, peeled and deveined
3 1/2 tablespoons lower-sodium soy sauce
1/2 teaspoon sambal oelek (ground fresh chile paste) or hot sauce
2 cups chopped fresh cilantro
3 cups hot cooked brown rice

Preparation

1. Heat a wok or large skillet over high heat; add oil to pan, swirling to coat. Add onions, ginger, and garlic to pan; stir-fry 1 minute. Add shrimp; stir-fry 2 minutes. Stir in soy sauce and chile paste; stir-fry 1 minute or until shrimp are done. Remove pan from heat; add cilantro, stirring constantly until cilantro wilts. Serve over rice.

Note:

Victoria Abbott Riccardi,

August 2010
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