Tuesday, March 23, 2010

Thai Shrimp Over Coconut Rice

This is one that I saw in a magazine and just thought, "That looks pretty good" and tore it out and put it in a pile of other magazine recipes. Little did I know how completely amazing this dish would be! It is such a fantastic combomation of flavors, definitely something we will be making for years to come!

1 cup jasmine rice
1 (14-oz.) can lite coconut milk
1/4 cup water

3 tablespoons oyster sauce
2 tablespoons dark sesame oil
1 1/2 tablespoons Asian fish sauce
1 1/2 tablespoons sugar
4 tablespoons canola oil, divided
2 lb. shelled, deveined uncooked large shrimp (21 to 30 count)
1 lb. green beans, sliced (1 inch) (4 cups)
1 lb. asparagus, sliced (1 inch) (2 cups)
3 garlic cloves, minced
1 tablespoon minced fresh ginger

1. Place all rice ingredients in medium saucepan.* Bring to a boil; cover. Reduce heat to low; simmer 20 minutes or until liquid is absorbed.

2. Meanwhile, combine oyster sauce, sesame oil, fish sauce and sugar in small bowl. Heat 1 tablespoon of the canola oil in wok or large skillet over high to medium-high heat until hot. Immediately add shrimp; stir-fry 2 minutes or until shrimp turn pink. Remove shrimp.

3. Add remaining 3 tablespoons canola oil to wok; heat until hot. Stir-fry green beans and asparagus 5 minutes or until bright green and crisp-tender. Stir in garlic and ginger; stir-fry 30 seconds or until fragrant. Stir in shrimp and oyster sauce mixture; cook until hot. Serve over rice.

TIP *Rice also can be made in rice cooker.

6 servings

PER SERVING: 425 calories, 18.5 g total fat (4 g saturated fat), 28.5 g protein, 38.5 g carbohydrate, 215 mg cholesterol, 835 mg sodium, 4 g fiber

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