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.