Sugar Snap Pea & Shrimp Curry

http://www.eatingwell.com/recipes/sugar_snap_pea_shrimp_curry.html

From EatingWell:  May/June 2007

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.

4 servings | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

• 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

Preparation

1. 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.

Nutrition

Per serving : 305 Calories; 13 g Fat; 4 g Sat; 5 g Mono; 252 mg Cholesterol; 14 g Carbohydrates; 31 g Protein; 4 g Fiber; 610 mg Sodium; 301 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 4 lean meat