This tasty shrimp dish flavored with garlic and ginger is not only low-fat, but also low in calories. The sauce is made with evaporated nonfat milk, peanut butter, and curry powder. This is a spicy dish, but feel free to reduce the curry powder and/or chili sauce to suit your own personal tastes.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 1 pound medium raw shrimp
- 1 Tablespoon sake or dry sherry
- 1-1/2 Tablespoons light soy sauce
- 1 Tablespoon plus 1 teaspoon cornstarch
- 3 cloves fresh garlic, minced or pressed
- 1 Tablespoon ginger, finely minced
- 1 red or yellow onion, cut into 1/2-inch pieces
- 1 large green, red or yellow bell pepper, cut into 1/2-inch pieces
- Cooking spray
- .
- Sauce:
- 1 cup evaporated nonfat skim milk or fat-free half and half
- 1 Tablespoon best quality peanut butter
- 2 to 2-1/2 teaspoons imitation coconut extract
- 1 Tablespoon sake or dry sherry
- 1-1/2 Tablespoons curry powder
- 1 teaspoon sugar
- 1/2 teaspoon Chinese chili sauce, optional
- 1/4 teaspoon salt
Preparation:
Shell, de-vein shrimp and pat dry with paper towels. Toss shrimp gently together with soy sauce and sake or sherry wine. Cover and refrigerate until ready to cook.
Mix cornstarch with an equal amount of cold water and set aside.
For Sauce:
Combine evaporated milk or half and half with imitation coconut extract, peanut butter, curry powder, sugar, chili sauce, and salt. Mix together well and set aside.
Lightly spray a large stick-resistant skillet with cooking spray and preheat over medium-high for 2 minutes. Add shrimp, garlic, and ginger and stir-fry until shrimp turn bright pink, about 2 minutes. Transfer shrimp to a large plate or platter. Reduce heat to medium and saute pepper and onion until onions begin to separate and pepper brightens, about 2 minutes.
Increase heat to medium-high and return shrimp to pan. Stirring, add sauce to shrimp and bring to low boil. Stirring constantly, add cornstarch/water mixture. After sauce has thickened, about 60 seconds; reduce heat to low and stir in sesame oil. Taste and adjust seasonings if necessary; remove from heat and serve over rice cooked without butter or salt.
Yield: 4 servings
Per serving: approximately 210 calories; 5 grams total fat; 1 gram saturated fat; 131 milligrams cholesterol; 17.5 grams carbohydrate; 2 grams dietary fiber; 17 grams protein; 1037 milligrams sodium
Recipe Source: Lighten Up: The Art of Low Fat Gourmet Cooking by Mary E. Ross (Lighten Up Enterprises)
Reprinted with permission.
Mix cornstarch with an equal amount of cold water and set aside.
For Sauce:
Combine evaporated milk or half and half with imitation coconut extract, peanut butter, curry powder, sugar, chili sauce, and salt. Mix together well and set aside.
Lightly spray a large stick-resistant skillet with cooking spray and preheat over medium-high for 2 minutes. Add shrimp, garlic, and ginger and stir-fry until shrimp turn bright pink, about 2 minutes. Transfer shrimp to a large plate or platter. Reduce heat to medium and saute pepper and onion until onions begin to separate and pepper brightens, about 2 minutes.
Increase heat to medium-high and return shrimp to pan. Stirring, add sauce to shrimp and bring to low boil. Stirring constantly, add cornstarch/water mixture. After sauce has thickened, about 60 seconds; reduce heat to low and stir in sesame oil. Taste and adjust seasonings if necessary; remove from heat and serve over rice cooked without butter or salt.
Yield: 4 servings
Per serving: approximately 210 calories; 5 grams total fat; 1 gram saturated fat; 131 milligrams cholesterol; 17.5 grams carbohydrate; 2 grams dietary fiber; 17 grams protein; 1037 milligrams sodium
Recipe Source: Lighten Up: The Art of Low Fat Gourmet Cooking by Mary E. Ross (Lighten Up Enterprises)
Reprinted with permission.
