Shrimp & Pineapple Curry

Ingredients:

• 2 tsp. canola oil
• 1 tbsp. minced peeled fresh ginger
• 3 garlic cloves, minced
• 1 tsp. Thai green curry paste
• 1 tsp. ground cumin
• 1 lb. large shrimp, peeled & deveined
• 1/2 cup light coconut milk
• 1/2 cup unsweetened pineapple juice
• 2 tsp. Asian fish sauce
• 1/2 lb. snow peas
• 2 cups fresh pineapple chunks
• 1/2 cup chopped fresh cilantro

Makes 4 Servings (1 1/4 cups per serving)

1. Heat the oil in a large skillet over medium-high heat. Add ginger, garlic, curry paste and cumin. Cook, stirring constantly, until fragrant, about 1 minute. Add shrimp and cook, stirring, until shrimp turn pink, 1-2 minutes.
2. Add coconut milk, pineapple juice, and fish sauce; bring to a boil. Reduce heat. Add snow peas and pineapple chunks. Cook, stirring occasionally, until snow peas turn bright green and pineapple is heated through, about 1 minute. Remove from heat; stir in cilantro.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Tastier than Takeout Cookbook. If you're thinking about ordering Asian takeout, PUT DOWN THE MENU AND PUT DOWN THE PHONE! You can make this dish any night of the week for dinner and you and everybody else will be satisfied. If you love pineapple and coconut, this savory dish is for you. This dish will fill you up with the shrimp and vegetables. You can use broccoli in place of the snap peas and you can add cooked brown rice to this dish to make it more filling ( but the points value will go up about 3 points).