Coconut Milk Shrimp: ChefMD™

Aired on Lifetime Television
Sunday, July 22 and September 9, 2007
Show 417

 Download Recipe PDF

Food As MedicineSM Tips: Turmeric is often used to relieve shoulder pain and prevent the likelihood of gallstones. The curcurmin found in turmeric may help prevent colon cancer.

Culinary Taste Tip:  Add some zip and color to your egg salad by adding a little turmeric. It's also a great spice to use when cooking lentils and other legumes or beans.

Culinary Technique Tip: Turmeric can stain, so make sure you wash carefully when your skin comes into prolonged contact. Or wear some protective kitchen gloves when working with this wonderful, aromatic spice.

Coconut Milk Shrimp and Couscous with Yellow Curry and Fresh Basil

Preparation time: 10 minutes 
Cooking time: 15 minutes
Servings: 6 servings
Calories:  325 per serving (24% from fat)

Ingredients:

Sauce:

1 (14 oz.) can light coconut milk
1 clove garlic, minced
1 teaspoon grated lime peel/zest
1 teaspoon curry powder with turmeric
1 teaspoon minced or grated fresh ginger root
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper flakes
1 tablespoon fresh lime juice

Shrimp and couscous:

1½ cups whole wheat couscous
1/3 cup chopped dried mango
2 teaspoons olive oil
1½ lbs. peeled and de-veined large shrimp, thawed if frozen
4 cloves garlic, minced
¼ cup fresh basil, julienned

Preparation:

For sauce, combine coconut milk, one clove garlic, lime peel, curry powder, ginger root, ¼ teaspoon of the salt and pepper flakes in a small saucepan.

Bring to a boil over high heat. Reduce heat and simmer six to eight minutes to blend flavors and slightly thicken the sauce. Remove from heat; stir in lime juice. Taste sauce and add more curry powder, salt and red pepper flakes to taste if desired.

Meanwhile, prepare couscous according to package directions adding the dried mango and remaining ½ teaspoon salt to the water. Heat oil in a large nonstick skillet over medium-high heat.

Add shrimp and stir-fry two minutes. Add garlic and stir-fry until shrimp are opaque, three to four minutes longer. Add curry sauce and heat through. Serve over couscous topped with basil.

Substitutions:

For a more authentic Thai flavor, if available use a Kaffir lime leaf instead of the lime zest, and remove before serving. A dash of fish sauce may replace the salt and dried pineapple may replace the mango.
 
Tips:

Grate the lime peel from the lime before cutting it in half to juice. Any leftover ginger root may be stored in the freezer for up to three months. No need to peel the ginger before grating. The ginger may be grated frozen and the root returned to the freezer. Steamed broccoli florets or green beans complete this lovely meal.

Nutritional Analysis:

Total fat (g): 8.5
Fat calories (kc): 77
Cholesterol (mg): 172
Trans fatty acids (g): 0
Saturated fat (g): 5
Polyunsaturated fat (g): 1
Monounsaturated fat (g): 1.5
Fiber (g): 4
Carbohydrates (g): 33
Sugar (g): 5
Protein (g): 27
Sodium (mg): 518
Calcium (mg): 94