Thai Shrimp With Coconut-Almond Rice

• 1/2 cup slivered almonds, toasted
• 2 cups jasmine rice
• 1 cup water
• 1 cup lite coconut milk
• 1 tablespoon canola oil
• 1 pound shelled and deveined frozen shrimp, thawed
• 1/4 cup prepared Thai-style chili sauce
• Chopped scallions to garnish

1. Place almonds in a single layer in a dry skillet, and turn heat to medium. Toast, stirring occasionally, until almonds are golden brown, 4 to 5 minutes and set aside. Prepare rice according to package instructions, replacing half the water with coconut milk. In a saute pan, heat 1 tablespoon oil and cook shrimp until pink, 3 to 4 minutes. Add chili sauce and stir until heated throughout. Stir almonds into cooked rice and top with shrimp mixture and fresh scallions. Serve.
2. Nutrition information per serving:
3. Calories 518, Cholesterol 171 mg, Total fat 5 g, , Fiber 4 g, Saturated 9 g, Calcium 105 mg, Monounsaturated 1 g, Magnesium 103 mg, Polyunsaturated 7 g, Sodium 404 mg, Carb 43 g, Potassium 528 mg, Protein 30 g, Vitamin E 6 mg

slivered almonds, jasmine rice, water, lite coconut milk, canola oil, shrimp, chili sauce, scallions

Taken from www.myrecipes.com/recipe/thai-shrimp-with-coconut-almond-rice (may not work)