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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Caribbean Coconut Curry Shrimp
Prep and Cook Time: 20 minutes
Yield: Makes 4 servings
Ingredients:
1
cup uncooked rice
1/2
cup flaked coconut
2
tablespoons vegetable oil
1
pound medium shrimp, peeled
1
cup red or green bell pepper strips
1-1/2
teaspoons bottled minced garlic
1
teaspoon curry powder
2/3
cup milk
2
teaspoons cornstarch
1
cup frozen peas
Preparation:
1.
Cook rice according to package directions.
2.
While rice is cooking, toast coconut in large nonstick skillet 3 to 4 minutes over medium heat, stirring constantly; remove from pan. Crumble into smaller pieces when cool.
3.
Add oil to same skillet. Add shrimp, bell pepper, garlic and curry powder; cook and stir over medium-high heat 3 minutes or until shrimp begin to turn opaque.
4.
Combine milk and cornstarch in small bowl until smooth; stir into skillet. Add peas. Cook and stir 1 to 2 minutes or until thickened. Serve over rice; top with toasted coconut.
Serving Suggestion
Serve with garlic bread and tossed salad.
Nutritional Information:
| Serving Size: | |
| Sodium | 261 mg |
| Protein | 26 g |
| Fiber | 4 g |
| Carbohydrate | 55 g |
| Cholesterol | 178 mg |
| Saturated Fat | 7 g |
| Total Fat | 12 g |
| Calories from Fat | 25 % |
| Calories | 439 |
Dietary Exchange:
| Meat | 2 |
| Vegetable | 1 |
| Starch | 3 |
| Fat | 2 |
This recipe appears in:
Island
