Pacific rim shrimp and 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
\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

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