More than 350 delectable recipes and dozens of techniques for nutrition-conscious, full-flavor cooking. This long-awaited collection of more than 350 recipes represents favorites from EatingWell: The Magazine of Food & Health, that have migrated to the top of an elite line of new and classic dishes now numbering well into the thousands. These are exciting new recipes that EatingWell's own staff members take home at night alongside the time-tested winners that dedicated readers call and write
Vibrant Southeast Asian seasonings are a natural with shrimp. Freeze any leftover coconut milk or refrigerate it for several days; you can use it instead of broth or water to cook rice or enrich a curry.
Makes 4 servings,
1 generous cup each
Prep time: 25 minutes (including peeling shrimp)
Start to finish: 45 minutes
Ease of preparation: easy
MARINADE AND SHRIMP:
1/3 cup “lite” coconut milk
2 serrano chiles or jalapeno peppers, preferably red, seeded and minced
1 teaspoon minced fresh ginger
1 clove garlic, minced
2 teaspoons reduced-sodium soy sauce
1/4 cup lime juice
1 tablespoon brown sugar
1 pound medium shrimp (30-40 per pound), peeled and deveined
SAUCE:
1 teaspoon extra-virgin olive oil
1/2 cup diced seeded tomato
4 cups baby spinach
Combine coconut milk, chiles, ginger, garlic, soy sauce, lime juice and brown sugar in a medium bowl. Add shrimp and toss to coat. Cover and marinate in the refrigerator for 10 to 15 minutes, tossing occasionally. Drain well, reserving marinade.
Heat oil in a 12-inch nonstick skillet over medium-high heat. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate. Add tomato and spinach to the pan; cook, Stirring, until the spinach starts to wilt, about 30 seconds. Add the reserved marinade; simmer until the sauce thickens slightly, about 2 minutes. Return the shrimp and any accumulated juices to the pan; heat through. Serve immediately.
PER SERVING: 176 calories; 5 g fat (2 g sat, 1 g mono); 172 mg cholesterol; 9 g carbohydrate; 24 g protein; 1 g fiber; 282 mg sodium.
NUTRITION BONUS: 40% DV vitamin a, 58 MG vitamin c (30% DV), 4mg iron (20% DV).
COOKING WITH FROZEN SHRIMP: Individually quick-frozen shrimp, sold in resealable bags, are convenient to keep in your freezer. Thaw in a covered bowl in the refrigerator. If you’re in a hurry, place shrimp in a colander under cold running water for about 5 minutes.
