SHRIMP KEBABS WITH CURRY-COCONUT GLAZE

SHRIMP KEBABS WITH CURRY-COCONUT GLAZE Makes 4 servings Active Time: 40 minutes Course: Dinner Total Time: 40 minutes Try this Thai shrimp skewer recipe alongside quinoa and stir-fried broccoli or double or triple the recipe and serve the kebabs as a party appetizer. Ingredients 2 tablespoons Thai red, green or yellow curry paste 1 cup "lite" coconut milk 1 tablespoon honey 2 teaspoons fish sauce 1 tablespoon peanut oil 1 tablespoon lime juice ½ teaspoon ground white pepper Pinch of salt 16 raw shrimp (16-20 per pound) 8 cremini (baby bella) mushrooms 6 scallions Preparation 1. Position oven rack 3 to 4 inches from the broiler; preheat broiler to high. Line a baking sheet with foil. 2. Heat curry paste in a small saucepan over medium heat for 1 minute. Stir in coconut milk, honey and fish sauce and cook, stirring frequently, until reduced to about 1/2 cup, about 15 minutes. 3. Transfer 1/4 cup of the sauce to a large bowl (reserve remaining sauce for dipping). Stir in oil, lime juice, pepper and salt. Add shrimp, mushrooms and scallions; stir to combine. Thread shrimp, mushrooms and scallions onto eight 10- to 12-inch skewers and place on the prepared baking sheet. 4. Broil until the shrimp are cooked through, 2 to 3 minutes per side. Serve with the reserved sauce. Nutrition Per serving: 216 calories; 12 g carbohydrates; 8 g fat (4 g sat, 2 g mono); 26 g protein; 183 mg cholesterol; 1 g dietary fiber; 548 mg potassium; 566 mg sodium. Nutrition bonus: Potassium (16% daily value)

Unbalanced

% Daily Values based on a 2,000 calorie diet