Pacific Rim Shrimp And Snow Peas Recipe - Cooking Index
1/2 lb | 227g / 8oz | Snow peas - trimmed |
1 tablespoon | 15ml | Water |
1 tablespoon | 15ml | Vegetable oil |
2 teaspoons | 10ml | Garlic - minced |
1 teaspoon | 5ml | Fresh ginger - minced |
1/4 teaspoon | 1.3ml | Red pepper - ground |
1 lb | 454g / 16oz | Medium shrimp - peeled, deveined |
3/4 cup | 177ml | Unsweetened coconut milk * |
1/2 teaspoon | 2.5ml | Salt |
1/4 teaspoon | 1.3ml | Lime peel - grated |
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 snow peas 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 snow peas.
Garnish with lime. Serve over rice. Makes 4 servings.
*Canned coconut milk is available in some supermarkets and in Asian markets.
Source:
"Thai Home-Cooking from Kamolmal's Kitchen", by William Craw
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