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Coriander-curry shrimp.

Aron Green, Los Angeles

1 large (8-oz.) onion, thinly sliced

1 clove garlic, minced or pressed

1 teaspoon salad oil

1 tablespoon curry powder

1 tablespoon ground coriander

1/4 teaspoon cayenne

2/3 cup pineapple-coconut juice (or 2/3 cup pineapple juice and 1/4 cup shredded, sweetened, dried coconut)

2 teaspoons cornstarch

1 1/2 pounds large shrimp (31 to 35 per lb.), shelled and deveined

2 tablespoons minced parsley

6 cups hot cooked pasta

Salt

Lime wedges

In a 10- to 12-inch frying pan over high heat, frequently stir onion, garlic, oil, and 2 tablespoons water until water evaporates and onions are limp and start to brown slightly, about 5 minutes. Add curry powder, coriander, and cayenne; stir to blend.

Blend pineapple-coconut juice smoothly with cornstarch. Add shrimp to pan and stir over high heat for about 2 minutes. Pour in pineapple juice mixture and stir until mixture is boiling and shrimp turn pink and are opaque in center (cut to test), about 3 minutes longer. Add parsley and mix. Mound hot pasta on a platter or plates and spoon the shrimp mixture onto the pasta. Season individual portions with salt and lime to taste. Makes 5 or 6 servings.

Per serving: 354 cal. (11 percent from fat); 26 g protein; 4.5 g fat (1.4 g sat.); 51 g carbo.; 149 mg sodium; 140 mg chol.
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Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Green, Aron
Publication:Sunset
Article Type:Column
Date:Sep 1, 1993
Words:231
Previous Article:Litchi chicken salad.
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