Thai Coconut Curry Shrimp

Can be cooked from frozen or thawed. If cooking from frozen, pour the shrimp and veggies into a strainer/colander and run some cold water over to start the thawing process. Dispose of water before cooking. Put the sauce bag in a bowl of cool water to soften it for a few minutes. Shrimp & Veggies: Heat a skillet over med-high with 1-2 Tbsp of oil. Add the shrimp and veggies and cook for 2-3 minutes. Snip a corner of the sauce bag and squeeze it into the pan. The sauce might separate slightly in the bag, this is completely safe. Stir the shrimp and sauce frequently. Sauté until shrimp are cooked through and 145F, an additional 3-5 minutes. Serve over basmati or brown rice.
Basmati (or brown) rice: The rice is fully cooked. Empty the rice into a microwave safe bowl and heat until desired temperature, approximately 1.5-2.5 minutes. Add butter, salt and pepper if desired and fluff with a fork prior to serving.

Ingredients: Ingredients: shrimp, onions, peppers, light coconut milk, thai red curry paste, scallions, fish sauce, basil, sugar. Contains: fish, shellfish, and coconut.

Per serving: cal. 351; fat 3g; chol. 217mg; sodium 747mg, carb. 51g; protein 33g.