1/2 c (125ml) thinly sliced green onions (green & white parts separated)
1 c (250ml) sliced celery
1 medium red pepper
1/2 c (125ml) lite coconut milk
1 pound (500 g) large shrimp, shelled and deveined
2 c (250ml) cooked quinoa
Instructions
Coat a medium to large skillet with cooking spray, add oil and set over medium heat.
When heated, add curry powder and salt, cook, stirring constantly, until curry is fragrant, about 1 minute.
Add white parts of scallions, cook, stirring occasionally, about 2 minutes more. Add milk; stir to blend. Add shrimp; cook, stirring occasionally, until shrimp turn pink, about 4 & 5 minutes. Sprinkle with green parts of scallions, serve.
Serving
Suggestions
Yields about 5-6 shrimp, 1/2 c Quinoa and 2 Tbsp sauce per serving.
Originally Submitted
9/27/2011
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