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Sugar Snap Pea & Shrimp Curry

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  25 Minutes
  4 servings
This dish is best done at the last minute so the snap peas keep their crisp texture. The pink of the shrimp and the green peas make it as pretty as it is tasty.
2 tablespoons  canola oil
2 tablespoons  Madras curry powder
1 1/2 pounds  raw shrimp (16-20 per pound), peeled and deveined
1 pound  sugar snap peas, trimmed
1 cup  “lite” coconut milk
1/4 cup  lemon juice
1/2 teaspoon  salt
Sugar Snap Pea & Shrimp Curry Recipe at
Heat oil in a wok or large skillet over medium heat. Add curry powder and cook, stirring, until fragrant, 1 to 2 minutes. Add shrimp and peas and cook, stirring, until the shrimp are almost cooked through, about 4 minutes. Stir in coconut milk, lemon juice and salt. Bring to a boil and cook until the shrimp have cooked through, about 2 minutes more.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Summer Seafood, Asian Style
 Easy Curry Dishes: Chicken to Vegetable
Nutrition Facts per Serving
Yield:   4 servings
Calories: 305
Fat. Total: 13g
Protein: 31g
Carbohydrates, Total: 14g
Fat, Saturated: 4g
Fiber: 4g
Cholesterol: 252mg
Sodium: 610mg
% Cal. from Fat: 38%
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