BANG BANG SHRIMP

3 cups cooked brown rice
3/4 cup fat-free half-and-half, divided use
1 1/2 tablespoons creamy peanut butter
1 1/4 teaspoons coconut extract
1 tablespoon canola oil
2 boneless, skinless chicken breasts, cut into bite-size pieces
10 ounces large shrimp OR prawns, deveined (tails on OR off)
1/2 cup thinly sliced green onions
3/4 teaspoon curry powder (add more to taste)
3/4 teaspoon ground cumin
teaspoon crushed red pepper flakes (optional)
2 teaspoons minced fresh ginger
1 teaspoon minced OR chopped garlic
1 1/2 cups broccoli florets (bite-size), lightly steamed OR microwaved
1 1/2 cups carrot slices (cut at a diagonal), lightly steamed OR microwaved
2 tablespoons chopped roasted peanuts (optional)

Start cooking brown rice.

Add 3 tablespoons half-and-half and 1 1/2 tablespoons peanut butter to 1 cup measure and stir until well-blended. Stir in rest of half-and-half and coconut extract; set aside.

Heat canola oil in 12-inch nonstick skillet over high heat. Add chicken pieces and shrimp and stir-fry until golden and cooked throughout, about 6 minutes. Add green onions, curry, cumin and red pepper (if desired) ginger and garlic, and stir-fry a minute or 2 more.

Stir in broccoli florets, carrot slices and half-and-half mixture; reduce heat to simmer and let cook, covered, for 2 minutes. Season with pepper, if desired.

Serve shrimp mixture over a small mound of brown rice. Sprinkle each serving with chopped peanuts, if desired.

Servings: 4
Source: Richmond Times-Dispatch; June 2, 2004