On Golden Prawns
Succulent shrimp simmered in a curry-coconut broth, served over rice

1 tsp. canola oil
1/2 cup each minced onions and minced red bell pepper
1 clove garlic minced
1 tsp. ground cumin
3/4 tsp. ground coriander
1/2 tsp. curry powder
1 cup light coconut milk
1 tsp. sugar
1/4 tsp. crushed red pepper flakes (optional)
1 pound uncooked jumbo shrimp, peeled
1 tbsp. cornstarch
2 tbsp. chopped, fresh cilantro
4 cups hot, cooked brown rice

Heat oil in a large, non-stick saucepan over medium heat. Add onions, red pepper and garlic. Cook and stir until vegetables begin to soften, about 3 minutes

Add cumin, coriander, and curry powder. Cook for 1 more minute. Add coconut milk, sugar, and crushed red pepper flakes if using. Bring to a boil. Reduce heat and simmer, uncovered, for about 2 minutes.

Stir in shrimp. Increase heat to medium- high. Cook and stir until shrimp is cooked through about 4 minutes.

In a small bowl, combine cornstarch with 1-tablespoon water. Add to shrimp mixture. Cook until sauce is bubbly and has thickened, about 1 minute. Stir in cilantro and remove from heat. Serve shrimp and sauce over hot rice.

Makes about 4 servings

Meal contains per ser- 393 calories
7.4 grams fat
2.8 g sat fat
26.7 grams protein
53.9 carbs
4.7 grams fiber
193.4 mg cholesterol
381.6 mg sodium