On Golden Prawns
- 1 tsp. olive oil
- ½ cup each minced onions and minced red bell pepper
- 1 clove garlic, minced
- 1 tsp. ground cumin
- ¾ tsp. ground coriander
- ½ tsp. curry powder
- ½ cup light coconut milk
- 1 packet Splenda
- ¼ tsp. crushed red pepper flakes (opt)
- 1 pound uncooked jumbo shrimp, peeled
- 1 Tbsp. cornstarch
- 2 Tbsp. chopped, fresh cilantro
- 3 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, Splenda, and crushed red pepper flakes, if using. Bring to a boil. Reduce heat and simmer, uncovered, for 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 Tbsp. 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 4 servings.