Make mealtime memorable with our Thai Shrimp and Rice recipe. Our Thai Shrimp and Rice gets its great flavor from tasty spices like cumin and curry.
What You Need
Original recipe yields 4 servings
1 cup drained canned petite diced tomatoes
1/4 cup canned sweetened condensed milk
1/4 cup LEA & PERRINS Worcestershire Sauce
1/4 cup olive oil
2 garlic cloves, minced
1 Tbsp. each chopped fresh cilantro and parsley
2 Tbsp. creamy peanut butter
1 tsp. curry powder
1 tsp. ground cumin
1 tsp. lemon zest
1 lb. uncooked deveined peeled large shrimp
2 cups hot cooked long-grain white rice
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Let's Make It
Mix all ingredients except for shrimp and rice until blended. Add half the tomato mixture to shrimp in medium bowl; mix lightly.
Refrigerate 30 min. to marinate.
Heat grill to medium heat. Drain shrimp; discard marinade. Grill shrimp 3 to 4 min. or until shrimp turn pink, turning occasionally. Serve over rice.
Cucumber slices tossed with KRAFT Zesty Lime Vinaigrette Dressing make a crunchy cool side to this delicious hot dish.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.