Curried Shrimp in Peanut Sauce

Ask your supermarket to have your shrimp peeled when you arrive. Many will devein it, too. If peanut butter in the sauce is new to you, get ready for a tasty surprise.

Yield:

4 servings (serving size: 1 cup shrimp in peanut sauce, 1 cup pasta, and 1 1/2 teaspoons cilantro)

Recipe from

Nutritional Information

Calories 385
Caloriesfromfat 29 %
Fat 12.5 g
Satfat 2 g
Monofat 5.5 g
Polyfat 3.6 g
Protein 33.5 g
Carbohydrate 35 g
Fiber 2.8 g
Cholesterol 172 mg
Iron 5.2 mg
Sodium 504 mg
Calcium 98 mg

Ingredients

8 ounces uncooked fettuccine
2/3 cup fat-free, less-sodium chicken broth
1/2 cup creamy peanut butter
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon black pepper
1 (1/2-inch) piece peeled fresh ginger, thinly sliced
1 tablespoon olive oil
1 1/2 cups sliced green onions
2 teaspoons curry powder
1 1/2 teaspoons bottled minced garlic
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons chopped fresh cilantro

Preparation

Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, place broth and next 5 ingredients (broth through ginger) in a blender or food processor, and process until smooth.

Heat oil in a large nonstick skillet over medium heat. Add onions, curry, and garlic; sauté 3 minutes. Add shrimp; cook 6 minutes or until shrimp are done. Stir in peanut sauce; cook for 1 minute or until thoroughly heated. Serve over pasta, and sprinkle with cilantro.

Note:

Tamar Haspel,

January 2001