Yield

4 servings (serving size: 1 cup shrimp in peanut sauce, 1 cup pasta, and 1 1/2 teaspoons cilantro)

Ingredients

• 2/3  cup  fat-free, less-sodium chicken broth
• 1/2  cup  creamy peanut butter
• 2  tablespoons  balsamic vinegar
• 1/2  teaspoon  salt
• 1/8  teaspoon  black pepper
• 1  (1/2-inch) piece peeled fresh ginger, thinly sliced
• 1  tablespoon  olive oil
• 1 1/2  cups  sliced green onions
• 2  teaspoons  curry powder
• 1 1/2  teaspoons  bottled minced garlic
• 1 1/2  pounds  large shrimp, peeled and deveined
• 2  tablespoons  chopped fresh cilantro

Preparation

While pasta cooks, place broth and next 5 ingredients (broth through ginger) in a blender or food processor, and process until smooth.

Heat oil in a large nonstick skillet over medium heat. Add onions, curry, and garlic; sauté 3 minutes. Add shrimp; cook 6 minutes or until shrimp are done. Stir in some of the peanut sauce; cook for 1 minute or until thoroughly heated. Serve over rice, and sprinkle with cilantro.