THAI SHRIMP-WITH COCONUT- ALMOND RICE

A GLOBAL PANTRY: Your guests will feel special when you take them to Thailand for Thai shrimp with coconut- almond rice. Add sugar snap peas, a Boston lettuce salad and sourdough bread. For dessert, make peach shortcake by spooning Nutella onto shortcake shells and covering with sliced peaches. Garnish with a dab of light whipped cream.

Ingredients

1 cup jasmine rice Light coconut milk

1 tablespoon canola oil

1 pound medium shrimp, shelled and deveined

1/ 4 cup Thai- style chili sauce ( use less for milder flavor)

1/ 2 cup toasted slivered almonds

Chopped green onions for garnish

Servings: makes 4 servings Preparation time: 10 minutes Cooking time: less than 5 minutes, plus rice and almonds

Prepare rice according to package directions, replacing half the water called for on package with light coconut milk. Heat oil in a large nonstick skillet on medium. Add shrimp and cook 3 to 4 minutes or until pink. Add chili sauce and stir until heated through. Stir almonds into cooked rice and top with shrimp mixture. Garnish with onions and serve.

Per serving: 407 calories, 29 grams protein, 13 grams fat ( 29 percent calories from fat), 2.4 grams saturated fat, 43 grams carbohydrate, 183 milligrams cholesterol, 452 milligrams sodium, 3 grams fiber.

Carb count: 3.