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Thai Chili with Shrimp




Source of Recipe


posted by lovemybeetle






Recipe Introduction


If chili paste with garlic is not available, use 1 minced garlic clove and 1/2 to 3/4 teaspoon hot sauce.





List of Ingredients



• 1 (14 ounce) can light coconut milk
  
• 1 1/2 tablespoons bottled chopped ginger
  
• 1 tablespoonchili paste with garlic
  
• 2 pounds medium shrimp, peeled
  
• 2 tablespoons all-purpose flour
  
• 3 tablespoons low salt soy sauce
  
• 1 (14.5 ounce) can diced tomatoes, undrained
  
• 1/2 cup sliced green onions
  
• 2 tablespoons fresh lime juice
  
• 1/2 teaspoon brown sugar
  
• 1 1/2 cups sliced fresh shiitake or oyster mushroom caps
  
• 7 teaspoons chopped fresh cilantro
  






Instructions



1. Combine first 3 ingredients in a saucepan, and bring mixture to a boil. Add shrimp; reduce heat, and simmer 3 minutes or until done. Remove shrimp with a slotted spoon, and set aside.
   
2. Combine flour and soy sauce in a small bowl, and stir with a whisk; add to coconut mixture. Add tomatoes and next 3 ingredients; bring to a boil, stirring constantly. Reduce heat; simmer 5 minutes or until mixture is slightly thick, stirring occasionally. Stir in mushrooms, and cook 3 minutes. Return shrimp to pan, and cook until thoroughly heated. Ladle into bowls, and sprinkle with cilantro. Yield: 7 servings (serving size: 1 cup chili and 1 teaspoon cilantro)
   
3. Per serving: cal 168 (26% from fat) pro 20.9 g Fat 4.8 g FIB 1g