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Author Topic: Thai shrimp with coconut-almond rice  (Read 1215 times)
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a cup of cappuccino a day

Thai shrimp with coconut-almond rice
« on: January 08, 2010, 02:26:06 PM »

(NC)—This warm, creamy rice is infused with coconut milk and toasty almonds. The natural sweetness of almonds and coconut marries well with the spicy chili sauce on the shrimp.

Makes: 4 servings


1/2 cup (125 mL) slivered almonds, toasted

2 cups (500 mL) jasmine rice

1 cup (235 mL) water

1 cup (235 mL) light coconut milk

1 tablespoon (15 mL) canola oil

1 pound (454 g) shelled and deveined frozen shrimp, thawed

1/4 cup (60 mL) prepared Thai-style chili sauce

Chopped scallions to garnish


Place almonds in a single layer in a dry skillet, and turn heat to medium.  Toast, stirring occasionally, until almonds are golden brown, 4 to 5 minutes and set aside. Prepare rice according to package instructions, replacing half the water with coconut milk. In a sauté pan, heat 1 tablespoon (15 mL) oil and cook shrimp until pink, 3 to 4 minutes. Add chili sauce and stir until heated throughout. Stir almonds into cooked rice and top with shrimp mixture and fresh scallions. Serve.

Calories 518 Cholesterol 171 mg

Total fat 26.5 g Fibre 4 g

Saturated 13.9 g Calcium 105 mg

Monounsaturated 7.1 g Magnesium 103 mg

Polyunsaturated 3.7 g Sodium 404 mg

Carb 43 g Potassium 528 mg

Protein 30 g Vitamin E 6 mg

Recipe courtesy of the Almond Board of California

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