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 :