Shrimp and Yellow Sauce

I made this a couple of nights ago and it is roughly 200 calories per serving. It is a variation of a recipe from the Cooking Light annual recipes 2007. My friend, Kathleen, gave me the book. I served it with Quinoa (pronounced keen-wa). It is a super grain (and tastier than white rice). Also, serve with your favorite green vegetable.

Spice Paste:

1/2 teaspoon grated lime rind (get a microplaner or cheese grater and stop at the white part)

2 tablespoons lime juice

1 to 2 teaspoons sambal oelek (chile paste with garlic; easily available in the Asian section of your grocer and a great all around hot sauce)

1 teaspoon fish sauce (located in the same section of your grocer)

1/2 teaspoon coriander seeds

1/2 teaspoon tumeric

3 garlic cloves

2 shallots, chopped

1 inch piece fresh ginger, peeled

Remaining ingredients:

Cooking spray (like Pam)

1 lb. large shrimp, peeled and deveined ( I also cut them down the back; butterflied)

Chopped cilantro (optional)

1. To prepare spice paste, place first 9 ingredients in a food processor, process until smooth.

2. Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add spice paste to pan; saute 1 minute or until fragrant (fancy word: until you can smell it). Add coconut milk and shrimp; simmer 4-5 minutes until the shrimp are done. Garnish with cilantro, if desired. This makes 4 portions.