MAIN DISH

SHRIMP WITH PEANUT-GARLIC SAUCE

Blanched peanuts can be difficult to find. Unsalted roasted peanuts are a good alternative.

Fresh red chilies are readily available in any Asian grocery store. An alternative would be to soak dried red Thai or cayenne chilies in boiling water until reconstituted, about 30 minutes.

Make sure to shake the can of unsweetened coconut milk before you open it, to ensure an evenly thick liquid. The thick milk congeals and separates from thin wheylike liquid as it sits. Start to finish: 15 to 30 minutes unattended marinating time, 15 minutes prep time, 15 minutes cooking time.

• 1 pound large raw shrimp (21 to 25 per pound), peeled and deveined but tails left on

• 1/4 teaspoon ground turmeric

• 1/4 cup unsalted blanched peanuts (see Cook's note)

• 4 large cloves garlic, peeled

• 3 fresh red Thai or cayenne chilies, stems removed (see Cook's note)

• 2 tablespoons canola oil

• 1 cup unsweetened reduced-fat coconut milk (see Cook's note)

• 1 ½ teaspoons coarse kosher or sea salt

• 2 tablespoons finely chopped fresh cilantro leaves and tender stems

Toss shrimp with turmeric in a medium-size bowl. Refrigerate, covered, for 15 to 30 minutes, to allow shellfish to absorb spice flavor and color and to remove any ``fishy'' odors.

While shrimp is marinating, combine peanuts, garlic and chilies in a mortar, and pound them with the pestle, occasionally scraping and mixing the chunky blend with a spatula to ensure an even, small, pealike texture. (Alternatively, pile them into a food processor and pulse until you get that same blend.)

Heat oil in a medium-size skillet over medium heat. Add peanut mixture, and cook until nuts are golden brown and garlic is browned, 2 to 3 minutes.

Measure out 1 cup of coconut milk (remaining can be refrigerated for up to 2 days in a sealed container) and add to skillet. Stir in salt, and bring curry to a boil. Cook, uncovered, for 1 to 2 minutes. Add shrimp and bring sauce once again to a boil. Continue to simmer, uncovered, stirring occasionally, until shrimp are salmon-orange, curled and tender, 3 to 5 minutes. Sprinkle with cilantro, and serve over steamed rice if desired. Makes 4 servings.

Per serving (without rice): 287 calories (52 percent from fat), 16 g fat (4.5 g saturated), 172 mg cholesterol, 26 g protein, 8.5 g carbohydrates, 1 g dietary fiber, 903 mg sodium.

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