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Pollo alla Firènze
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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
