Thai Coconut Shrimp

Broccoli, fresh, 2 cup, chopped
*Coconut Milk, .75 cup
Tomato Paste, 0.10 cup
Peanut Butter, smooth style, 3 tbsp
3 cloves garlic, minced
Ginger Root, 1 tsp grated
Lime Juice, .25 cup
Peppers, sweet, red, raw, sliced, 1 cup
*Mung beans, mature seeds, sprouted, 1 cup
Red pepper flakes
Shrimp, raw, 24 medium
Far East Lo-Mein noodles, 1 serving

1) Bring 2 medium pots of water to a boil over high heat. In 1 pot, cook noodles according to package direstions, then rinse with hot water to ensure noodles don't get sticky when left to stand. Fluff noodles with fork to de-clump then set aside. In second pot of boiling water, add broccoli cover turn heat down to low and simmer 5 minutes. Drain and set aside..

2) Meanwhile in a bowl add coconut milk, tomato paste, peanut butter, ginger, garlic, pepper flakes and lime juice. Use a fork or whisk to thouroughly combine.

2) Simmer coconut mixture, bell pepper and sprouts in a nonstick pan over medium low heat for 5 minutes, stirring often to prevent clumping. Add shrimp and cook for another 2 minutes then flip shrimp over and continue to cook for a final minute.

4) Toss noodles and broccoli with coconut shrimp mixture and serve piping hot.

Number of Servings: 4

Recipe submitted by SparkPeople user KBAMBER1.