Coconut Curry Shrimp

This one is a Weight Watcher's dinner:

Serves 4

2 spray(s) cooking spray
2 tsp olive oil
1 Tbsp red curry powder (if you like spicy) or regular curry for a milder taste
1/2 tsp table salt (I used 1/4tsp)
3 medium scallion(s), thinly sliced, green and white parts separated
1/2 cup(s) light coconut milk (I can usually find this at Shop Rite)
1 pound(s) shrimp, large, shelled and deveined
3 cup(s) cooked brown rice


1.  Coat a medium to large skillet with cooking spray; add oil and set over medium heat. When heated, add curry powder and salt; cook, stirring constantly, until curry is fragrant, about 1 minute.

2.  Add white parts of scallions; cook, stirring occasionally, about 2 minutes more.  Add coconut milk; stir to blend. Add shrimp; cook, stirring occasionally, until shrimp turn pink, about 4 to 5 minutes. Sprinkle with green parts of scallions; serve. Yields about 5 to 6 shrimp, 3/4 cup rice and 1 to 2 tablespoons sauce per serving.