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Bang Bang Shrimp Recipe | |
Seafood | |
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Ingredients:
3/4 cup fat-free half-and-half 1 1/2 tablespoons creamy peanut butter 1 1/4 teaspoons coconut extract 1 tablespoon canola oil 2 boneless, skinless chicken breasts, cut into bite-size pieces 10 ounces large shrimp OR prawns, deveined (tails on OR off) 1/2 cup thinly sliced green onions 3/4 teaspoon curry powder (add more to taste) 3/4 teaspoon ground cumin teaspoon crushed red pepper flakes (optional) 2 teaspoons minced fresh ginger 1 teaspoon minced OR chopped garlic 1 1/2 cups broccoli florets (bite-size), lightly steamed OR microwaved 1 1/2 cups carrot slices (cut at a diagonal), lightly steamed OR microwaved 2 tablespoons chopped roasted peanuts (optional) 3 cups cooked brown rice
Directions:
Start cooking brown rice. Add 3 tablespoons half-and-half and 1 1/2 tablespoons peanut butter to 1 cup measure and stir until well-blended. Stir in rest of half-and-half and coconut extract; set aside. Heat canola oil in 12-inch nonstick skillet over high heat. Add chicken pieces and shrimp and stir-fry until golden and cooked throughout, about 6 minutes. Add green onions, curry, cumin and red pepper (if desired) ginger and garlic, and stir-fry a minute or 2 more. Stir in broccoli florets, carrot slices and half-and-half mixture; reduce heat to simmer and let cook, covered, for 2 minutes. Season with pepper, if desired. Serve shrimp mixture over a small mound of brown rice. Sprinkle each serving with chopped peanuts, if desired. Makes 4 Servings.
Nutrients per serving (with 3/4 cup of brown rice per serving): 450
calories, 30 grams protein, 51 grams carbohydrate, 11 grams fat (22 percent
total calories), 140 milligrams cholesterol, 7 grams fiber, 238 milligrams
sodium.
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