Red curry paste, found on the Asian-ingredient aisle in the supermarket, makes these shrimp wonderfully spicy.
2 tablespoons chopped peeled fresh lemon grass
2 tablespoons brown sugar
2 tablespoons fresh lime juice
1 tablespoon olive oil
2 teaspoons fish sauce
1 1/2 teaspoons red curry paste
1 pound jumbo shrimp, peeled and deveined
3/4 cup uncooked rice
1/2 cup light coconut milk
1 tablespoon chopped fresh cilantro
How to Make It
Combine first 6 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add shrimp. Seal and marinate in refrigerator up to 1 1/2 hours, stirring occasionally.
Cook rice according to package directions, omitting salt and fat.
Heat a large nonstick skillet coated with cooking spray over medium-high heat; add shrimp. Cook 3 to 4 minutes or until shrimp are done, stirring occasionally. Stir in coconut milk, and cook 1 minute. Stir in cilantro. Serve over rice.