1 lb. medium raw shrimp
1 tablespoon sake or dry sherry
1 1/2 tablespoons light soy sauce
1 tablespoon plus 1 teaspoons cornstarch
3 cloves fresh garlic, minced or pressed
1 tablespoon ginger, finely minced
1 red or yellow onion, cut into 1/2-inch pieces
1 large green, red or yellow bell pepper, cut into 1/2-inch pieces
1 cup evaporated nonfat skim milk or fat-free half and half
1 tablespoon best quality peanut butter
2 to 2 1/2 teaspoons imitation coconut extract
1 tablespoons sake or dry sherry
1 1/2 tablespoons curry powder
1 teaspoon sugar
1/2 teaspoon Chinese chili sauce – optional
1/4 teaspoon salt
Shell, de-vein shrimp and pat dry with paper towels. Toss shrimp gently together with soy sauce and sake or sherry. Cover and refrigerate until ready to cook.
Mix cornstarch with an equal amount of cold water and set aside.
For Sauce: Combine milk or half and half with imitation coconut extract, peanut butter, curry powder and all remaining ingredients and mix together well and set aside.
Lightly spray a large stick-resistant skillet with cooking spray and preheat over medium-high for 2 minutes. Add shrimp, garlic and ginger and stir-fry until shrimp turn bright pink, about 2 minutes. Transfer shrimp to a large plate or platter. Reduce heat to medium and sauté pepper and onion until onions begin to separate and pepper brightens, about 2 minutes.
Increase heat to medium-high and return shrimp to pan. Stirring, add sauce to shrimp and bring to low boil. Stirring constantly, add cornstarch/water mixture. After sauce has thickened, about 60 seconds; reduce heat to low and stir in sesame oil. Taste and adjust seasonings if necessary; remove from heat and serve over rice cooked without butter or salt.
Yield: 4 servings at approximately 210 calories; 5 grams total fat; 1 gram saturated fat; 131 milligrams cholesterol; 17.5 grams carbohydrate; 2 grams dietary fiber; 17 grams protein;1037 milligrams sodium.
The Recipe: Thai Coconut Curry Shrimp is from the cookbook, Lighten Up — The Art of Low Fat Gourmet Cooking, by Mary E. Ross