

When it works, “fusion cuisine” means taking ingredients from disparate parts of the world and combining them in new and exciting ways. Here’s a surprising dish with elements from Italy and Southeast Asia that tastes like it came from neither place, but whose flavors coalesce wondrously.
Serves 4
32 large shrimp in their shells (about 1 1/2 pounds)
1 1/3 cups light coconut milk
1 1/3 cups good-quality marinara sauce
Nutritionist’s note: Using light coconut milk instead of the more expected heavy cream saves you 14 grams of saturated fat.
Recipe by Rozanne Gold and Helen Kimmel, M.S., R.D.Low Carb 1-2-3.
ORDER LOW CARB 1-2-3 from AMAZON.COM
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