Thai Roasted Shrimp

Thai Roasted Shrimp

Ingredients:
14 oz (398 mL) light coconut milk
1 cup reduced-sodium vegetable or chicken broth
2 Tbsp reduced-sodium soy sauce
¼ to ½ tsp green curry paste
1 lb (500 g) shrimp, peeled and deveined
8 scallions, thinly sliced
1 large tomato, seeded and chopped
1 Tbsp lime juice
2 cups cooked brown rice or quinoa

Directions:
1. In large saucepan, whisk together coconut milk, broth, soy sauce, and curry paste. Bring to a boil
over medium-high heat. Add shrimp and scallions and cook for 5 minutes, or until shrimp is opaque.
2. Remove from heat and stir in tomato and lime juice. Serve over rice (or quinoa).