As we enter into spring (yay!), and asparagus season, I love to make this easy, healthy, exotic, and delicious dish. It’s not on the Cleanse, but it is great! To save more time, purchase peeled and deveined shrimp.

Ingredients

   * 2  cups  uncooked rice

   * 1 1/2  tablespoons  water

   * 1 1/2  teaspoons  red curry paste (such as Maesri) or chilepaste with garlic

   * 1 1/2  pounds  medium shrimp, peeled and deveined

   * Cooking spray

   * 2 1/2  cups  (1-inch) sliced asparagus (about 3/4 pound)

    * 1 1/2 cups  sliced green onions

   * 1/2  teaspoon  salt

   * 1  (14-ounce) can light coconut milk

Preparation

Cook the rice according to package directions, omitting salt and fat. While the rice is cooking, combine the water and curry paste in a medium bowl; add shrimp, tossing to coat. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the shrimp mixture, and sauté for 4 minutes. Add sliced asparagus and green onions; cover and cook for 3-5 minutes or until the asparagus is crisp-tender.Stir in salt and coconut milk. Cook for 3 minutes or until thoroughly heated,stirring occasionally. Serve over rice.

Nutritional Information

Calories:  457 (16% from fat)

Fat: 8.1g (sat 4g,mono 1g,poly 1.4g)

Protein: 32.9g

Carbohydrate:  57.8g

Fiber: 3.9g

Cholesterol:  194mg

Iron: 6.9mg

Sodium: 646mg

Calcium: 135mg

Yield: 4 servings (serving size: 1 1/4cups shrimp sauce and 1 cup rice)