Yield: 4 Servings
|½ pounds||Snowpeas, trimmed|
|1 tablespoon||Vegetable oil|
|2 teaspoons||Minced garlic|
|1 teaspoon||Minced fresh ginger|
|¼ teaspoon||Ground red pepper|
|1 pounds||Medium shrimp, peeled, deveined|
|¾ cup||Unsweetened coconut milk *|
|¼ teaspoon||Grated lime peel|
|\N \N||Lime slices for garnish|
"Coconut milk, the key ingredient in this intriguing entree', is worth searching out. But don't confuse it with sweetened cream of coconut - that's for making pina coladas." Combine snowpeas and water in 1-quart microwave proof casserole with lid. Cover and microwave on HIGH 2 minutes.
Heat oil in large skillet over high heat. Add garlic, ginger and red pepper; cook 15 seconds. Add shrimp; cook, stirring, until opaque throughout, 2 minutes. Stir in coconut milk, salt and lime peel; cook, stirring, until hot. Add snowpeas. Garnish with lime. Serve over rice.
Makes 4 servings.
*Canned coconut milk is available in some supermarkets and in Asian markets.
Per serving with ¾ cup rice:
435 Calories 15 g Total Fat 9 g Saturated Fat 140 mg Cholesterol 421 mg Sodium 50 mg Carbohydrates 25 g Protein