Pacific rim shrimp & snowpeas

Yield: 4 Servings

Measure Ingredient
½ pounds Snowpeas, trimmed
1 tablespoon Water
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 *
½ teaspoon Salt
¼ teaspoon Grated lime peel
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

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