Thai Shrimp and Quinoa Curry

Thai Shrimp and Quinoa Curry angelsgirl2002

Prep Time:20 min
Start to Finish:55 min
makes:4 Servings

1 pound fresh or frozen large shrimp
1 cup dry quinoa or whole wheat couscous*
1 teaspoon olive oil
1 cup chopped onion
1 tablespoon grated fresh ginger
½ teaspoon curry powder
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
6 ounces frozen snap peas, thawed, trimmed, and halved lengthwise (2 cups)
¼ cup orange juice
3 tablespoons unsweetened light coconut milk
¼ teaspoon salt
½ cup snipped fresh cilantro

Thaw shrimp, if frozen. Peel and devein shrimp; rinse and pat dry. Set aside. To prepare quinoa, rinse in cold water and drain in a fine-mesh strainer. In a medium saucepan, bring 1 1/2 cups water to boiling; add quinoa. Return to boiling; reduce heat. Cover and cook for 15 minutes. When all of the water is absorbed, remove quinoa from heat and let stand for 5 minutes.

In a large nonstick skillet, heat olive oil over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add ginger, curry powder, cumin, and cayenne pepper; cook and stir for 1 minute. Add shrimp and peas, stirring to coat with the spices. Cook and stir about 3 minutes or until shrimp are opaque. Stir in orange juice, coconut milk, and salt; heat through.

Serve shrimp mixture with quinoa or couscous. Top each serving with cilantro.

*To cook couscous: In a medium saucepan, bring 1 1/2 cups water to boiling. Stir in couscous; cover and remove from heat. Let stand for 5 minutes.