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 |
| \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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini