Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | [ Diff ] -- GEnie |
| 20 larges | Shrimp -- shelled & |
| \N \N | Deveined |
| ¼ cup | Olive Oil |
| 1½ tablespoon | Chinese Seasoning |
| 2 tablespoons | Olive Oil |
| 2 tablespoons | Red onions -- Finely |
| \N \N | Chopped |
| 4 teaspoons | Garlic -- Finely chopped |
| ½ cup | Coconut Milk |
| 1 tablespoon | Panang Curry Paste |
| 1 tablespoon | Thai Fish Sauce |
| 2 teaspoons | Paprika |
| ½ cup | Whipping Cream Water |
| 16 \N | Snow Peas |
| 12 \N | Red bell pepper -- Thin |
| \N \N | Slices |
:
Combine shrimp, ¼ C olive oil, and Chinese seasoning in a large bowl and mix until shrimp are well coated. Cover bowl and refrigerate at least 1 hour.
Cook shrimp in a large skillet over high heat just until opague, 2 minutes on each side. Don't overcook! Heat 2 T olive oil in a medium skillet over high heat. Add onions & garlic and saute' until lightly browned, about 2 minutes. Add coconut milk, curry paste, fish sauce, and paprika, reduce heat to medium, and cook, stirring constantly, for 2 minutes. Add cream and bring to boil, then reduce to low and simmer until sauce is reduced by half, about 3 to 4 minutes.
Meanwhile, bring water to boil in large saucepan. Drop in snow peas and boil 1 minute, drain and pat dry. Spread sauce over shrimp, add snow peas, mix slightly, add bell peppers.
{ Goes great with the Thai Spinach Salad } Posted on PRODIGY, December 1993; Formatted by Elaine Radis BGMB90B; GEnie, E.RADIS Recipe By :