Shrimp in a Yellow Coconut Sauce

Since all the recipes this week have been from my Cooking Light Cookbook, I thought I'd just continue the theme for the remainder of the week.  At the last K-scope reunion, my good friend Collin gave each one of of the girls a yellow spice from Turkey. She had put it in this little jar that had an "eye" on the top.  The "eye" was supposed to keep you safe (I think) so I removed it from the jar and have it at my desk for good luck.  As for the spice in the jar, none of us knew exactly what it was.  As a result, it has continued to sit in my cabinet and accumulate dust.  However, I decided to quit being a wimp and just try it!  I came across this recipe and decided that I would try to substitute it in for Turmeric and hope for the best!

Shrimp in a Yellow Coconut Sauce

Serves: 4 (approximately 175 calories per serving)
Source:  Cooking Light: The Essential Dinner Tonight Cooking published by Oxmoor House
1/2 teaspoon grated lime rind
2 tablespoons lime juice
1 to 2 teaspoons of chili paste with garlic
1 tsp fish sauce
1/ tsp coriander seeds
1/2 tsp turmeric (Collin's mystery spice in my case)
3 garlic cloves
2 shallots, chopped
1 (1 inch piece of fresh ginger, peeled
Cooking spray
1 cup light coconut milk
1 lb shrimp, peeled and deveined
Chopped cilantro (optional)

Mix lime rind, lime juice, chili paste, fish sauce, coriander seeds, turmeric, garlic cloves, shallots, and ginger in a food processor until smooth.  Heat a large nonstick skillet with medium high heat.  Coat with cooking spray (or olive oil).  Add spice paste from the food processor to the pan.  Saute for 1 minute until fragrant.  Add coconut milk and shrimp to the pan. Simmer 4 minutes or until shrimp is done.  Garnish with cilantro. 

Serve with coconut rice, brown rice, pasta, or couscous. 

- Miss J