Bang Bang Shrimp

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.

Submitted 6/13/05.
Source:
Submitted By: Jeff Duarte

Bang Bang Shrimp