Coconut milk bathes this dish with a silky creaminess and lightly sweet flavor that complements the fresh summer corn. Serve it over rice to soak up the delicious liquid.
1 1/2 teaspoons canola oil
1 1/4 cups thinly sliced onions
1 cup corn kernels (1 to 2 ears corn)
1/2 cup light coconut milk
8 oz. shelled, deveined uncooked large shrimp (21 to 30 count)
2 teaspoons packed light brown sugar
2 teaspoons Asian fish sauce
2 teaspoons lime juice
3 cups lightly packed baby spinach
1/4 cup chopped cilantro
1. Heat oil in medium saucepan over medium-high heat until hot. Cook onions 3 minutes or until softened, stirring occasionally.
2. Reduce heat to medium. Stir in corn and coconut milk; cook 3 minutes. Stir in shrimp, brown sugar, fish sauce and lime juice; cook 2 minutes. Stir in spinach; cook 1 minute or until spinach is wilted and shrimp turn pink. Sprinkle with cilantro.
2 (1 1/4-cup) servings
PER SERVING: 245 calories, 8.5 g total fat (2.5 g saturated fat), 13.5 g protein, 34.5 g carbohydrate, 70 mg cholesterol, 600 mg sodium, 5.5 g fiber