Recipe by Oxmoor House January 1994

Gallery

Recipe Summary

Yield:
6 servings.
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and devein shrimp; set aside.

    Advertisement
  • Saute onion in margarine in a large nonstick skillet over medium-high heat until tender. Stir in jalapeno pepper, gingerroot, and garlic; saute 2 minutes. Add curry powder; saute 2 minutes. Add coconut milk; bring to a boil. Reduce heat, and simmer 3 minutes or until slightly thickened, stirring frequently. Stir in salt and white pepper. Add shrimp; bring to a boil. Reduce heat, and simmer 5 minutes or until shrimp turn pink.

  • Place rice on a serving platter; spoon shrimp mixture over rice. Sprinkle with green onions and parsley. Serve immediately.

Source

Light and Luscious

Nutrition Facts

473 calories; calories from fat 49%; fat 25.8g; saturated fat 15.9g; protein 27.5g; carbohydrates 34.2g; cholesterol 172mg; sodium 466mg.
Advertisement