Old san juan shrimp
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| ¼ | teaspoon | Crushed red pepper |
| ¼ | pounds | Snow peas, cut in thin strips |
| ¼ | cup | Light rum |
| ¾ | cup | Chicken broth |
| 1 | teaspoon | Cornstarch |
| 1½ | teaspoon | Grated ginger root |
| 1 | tablespoon | Minced parsley |
| ¾ | teaspoon | Salt |
| 2 | mediums | Carrot, cut in thin strips |
| ½ | cup | Unsweetened coconut milk |
| 1 | pounds | Medium shrimp, peeled and deveined |
| 1 | tablespoon | Lime juice |
Directions
Heat oil in nonstick skillet over medium-high heat. Add snow peas and carrots and cook 2 minutes, stirring frequently. Add shrimp, ginger, salt and red pepper. Cook, stirring, until shrimp are pink a nd just firm to the touch, about 2 minutes. Stir in rum and cook 1 minute longer. Combine broth, coconut milk, lime juice and cornstarch until smooth; add to shrimp mixture. Bring to a boil over high heat; boil 1 minute. Stir in parsley.
Serve over cooked rice.
Recipe by: Rums of Puerto Rico Posted to MC-Recipe Digest V1 #579 by "Master Harper Gaellon" <gaellon@...> on Apr 19, 1997