Cilantro Shrimp

This was absolutely disgusting. There is more flavor in a box of Morton's salt. It was sooooo salty. I would have not eaten it but I would have had nothing for lunch the next day if I ate something else. Did I mention it was salty? Also as usual, it didn't make 4 servings. It made 2+. Did I mention it was salty? With 2 cups of cilantro, you would think you could taste something besides salt. Definitely not having again. Did I mention it was salty?

I was up 4 pounds from yesterday.

Cilantro Shrimp

Cilantro lends a pleasant grassy edge to a simple shrimp dish. Look for sambal oelek in the Asian section of supermarkets or specialty stores, or substitute hot sauce. Serve with steamed bok choy or sugar snap peas.

Yield: 4 servings (serving size: 1 cup shrimp mixture and 3/4 cup rice)

1 tablespoon dark sesame oil
3 cups (1-inch) slices green onions
2 tablespoons minced peeled fresh ginger
5 garlic cloves, minced
1 pound large shrimp, peeled and deveined
3 1/2 tablespoons lower-sodium soy sauce
1/2 teaspoon sambal oelek (ground fresh chile paste) or hot sauce
2 cups chopped fresh cilantro
3 cups hot cooked brown rice

1. Heat a wok or large skillet over high heat; add oil to pan, swirling to coat. Add onions, ginger, and garlic to pan; stir-fry 1 minute. Add shrimp; stir-fry 2 minutes. Stir in soy sauce and chile paste; stir-fry 1 minute or until shrimp are done. Remove pan from heat; add cilantro, stirring constantly until cilantro wilts. Serve over rice.

CALORIES 356 ; FAT 6.9g (sat 1.2g,mono 2.3g,poly 2.8g); CHOLESTEROL 172mg; CALCIUM 143mg; CARBOHYDRATE 44.3g; SODIUM 653mg; PROTEIN 29g; FIBER 5.1g; IRON 5.1mg

Cooking Light, AUGUST 2010