- Cook, uncovered, for 5-6 minutes or until shrimp turn pink.
- Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime
- juice, lime peel and curry powder; heat through. Discard lemon
- grass. Yield: 8 servings (2 quarts).
Nutritional Facts: 1 cup equals 163 calories, 7 g fat (3 g saturated fat), 69 mg cholesterol, 505 mg sodium, 9 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat.