Thai Seared Shrimp with Tomato, Basil and Coconut Serve adventurous Thai restaurant fare in less than 30 minutes. Start to Finish:25 min Makes:4 servings 1tablespoon peanut or vegetable oil1lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed1cup sliced red onion1to 2 teaspoons green or red Thai curry paste1can (14.5 oz) Muir Glen® organic diced or fire roasted diced tomatoes, drained1tablespoon lime juice2teaspoons packed brown sugar1/2cup coconut milk (not cream of coconut)1/4cup chopped fresh Thai basil or basil leavesHot cooked rice, if desired 1.In 10-inch skillet, heat oil over medium-high heat. Cook shrimp and onion in oil 2 minutes, stirring constantly. Stir in curry paste; cook 1 minute.2.Stir in tomatoes, lime juice and brown sugar. Heat to boiling. Reduce heat; simmer 1 minute. Stir in coconut milk and basil. Heat over low heat until hot.3.Serve over rice.High Altitude (3500-6500 ft): No change. Nutrition Information 1 Serving: Calories 200 (Calories from Fat 90); Total Fat 9g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 160mg; Sodium 310mg; Total Carbohydrate 11g (Die tary Fiber 2g, Sugars 7g); Protein 19g Percent Daily Value*: Vitamin A 8%; Vitamin C 10%; Calcium 6%; Iron 20% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Very Lean Meat; 1 1/2 Fat Carbohydrate Choices: 1 *Percent Daily Values are based on a 2,000 calorie diet. Special TouchAdd an authentic Thai flavor with a drizzle of "nam pla," a pungent Asian fish sauce. Look for it, along with the curry paste, at Asian grocery stores.
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