Spicy Thai Shrimp with Mint Raita
SELF April 2005
Raita
1 cup nonfat yogurt
1/4 cup peeled, seeded and diced cucumber
1/4 cup thinly sliced green onions
1/4 cup mint leaves, minced
2 tsp lemon zest
Shrimp
2 tsp olive oil
2 tsp sesame oil
2 tsp minced fresh ginger
1 tsp minced garlic
24 large shrimp, peeled and deveined
1/4 cup Thai red chile paste (at Asian grocery stores)
Juice of 2 lemons
2 tbsp snipped fresh chives
In a bowl, combine all raita ingredients and set aside.
Heat olive and sesame oils in a medium saucepan over high heat. Sauté ginger and garlic about 45 seconds. Add shrimp and chile paste, tossing to cook evenly, about 3 minutes. Add lemon juice and stir. Serve raita with shrimp; garnish with chives.