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Recipe Categories: McClug's HOME PAGEAPPETIZERS BREAD CAKESandPIES CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD FRUIT MEATS PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS VEGETABLES

Shrimp, Coconut Shrimp




Source of Recipe


Healthy Meals in Minutes, 1996


Recipe Introduction


Click on the link below to see a color photo of this recipe.



Recipe Link: http://communities.msn.com/recipesfornoncooks/seafood.msnw

List of Ingredients




1/2 cup water 5 tablespoons shredded unsweetened coconut, divided

2 cloves garlic, minced

2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger

1/2 teaspoon ground cumin

1/8 teaspoon cayenne pepper

2 cups reduced-sodium chicken broth

1 pound large shrimp, peeled and deveined, tails intact


Recipe



1. In a blender or food processor fitted with the metal blade, combine water and 4 tablespoons coconut. Process until smooth.

2. Spray a medium nonstick skillet with vegetable cooking spray. Heat skillet over medium-high heat. Add garlic, ginger, cumin, and cayenne pepper. Cook, stirring occasionally, for 3 minutes. Add broth and coconut mixture. Cook until mixture thickens slightly, about 5 minutes.

3. Add shrimp to skillet. Cook, stirring until shrimp turn opaque, about 5 minutes. Spoon shrimp mixture into individual serving bowls. Sprinkle remaining coconut on top. Serve immediately.

Serves 4
Calories 162
Fat 5 g
Cholesterol 173 mg
Sodium 205 mg