Ingredients
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
1/2
teaspoon curry powder
1/2
teaspoon ground cumin
1/4
teaspoon cayenne pepper
6
ounces frozen snap peas, thawed, trimmed, and halved lengthwise (2 cups)
1/4
cup orange juice
3
tablespoons unsweetened light coconut milk
1/4
teaspoon salt
1/2
cup snipped fresh cilantro
Preparation
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.
