Red Curry Shrimp
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/3 cup chopped fresh cilantro
- 1 tablespoon red curry paste
- 1 lime, cut into 8 wedges
- 1 8-ounce bottle clam juice
- 1 13.5-ounce can unsweetened coconut milk
- Carbohydrate 6 g(2%)
- Cholesterol 179 mg(60%)
- Fat 22 g(34%)
- Fiber 1 g(3%)
- Protein 25 g(51%)
- Saturated Fat 19 g(93%)
- Sodium 1214 mg(51%)
- Calories 315
Preparation Stir red curry paste in large skillet over medium-high heat until fragrant, about 1 minute. Add coconut milk and clam juice and bring to boil, whisking until paste dissolves. Boil until sauce is thick enough to coat spoon, stirring occasionally, about 7 minutes. Add shrimp to sauce. Cook until shrimp turn pink and are just opaque in center, turning occasionally, about 4 minutes. Stir in cilantro. Season to taste with salt and pepper. Divide shrimp and sauce among 4 shallow bowls. Garnish with lime wedges and serve. Market tip:
Preparation Stir red curry paste in large skillet over medium-high heat until fragrant, about 1 minute. Add coconut milk and clam juice and bring to boil, whisking until paste dissolves. Boil until sauce is thick enough to coat spoon, stirring occasionally, about 7 minutes. Add shrimp to sauce. Cook until shrimp turn pink and are just opaque in center, turning occasionally, about 4 minutes. Stir in cilantro. Season to taste with salt and pepper. Divide shrimp and sauce among 4 shallow bowls. Garnish with lime wedges and serve. Market tip:
