Prepeeled shrimp can be worth their weight in gold for the amount of time they'll save on a harried weeknight. Make it a meal: Spoon the shrimp over fresh lo mein noodles or rice. Source: EatingWell Magazine, April 1998

EatingWell Test Kitchen
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Ingredients

Directions

  • Combine 7 scallions, garlic and ginger in a food processor; pulse until finely chopped. Set aside. Slice remaining scallion and set aside.

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  • Toss shrimp with 1 1/2 teaspoons curry powder in a bowl.

  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, stirring, until firm and pink, 2 to 4 minutes. Transfer shrimp to a plate.

  • Reduce heat to low and add remaining 1 teaspoon oil. Add reserved chopped scallion mixture and remaining 1 1/2 teaspoons curry powder; cook, stirring, until fragrant, about 2 minutes. Add peas and broth, increase heat to medium-high and bring to a simmer. Cook until peas are heated through, about 3 minutes. Add shrimp and cook about 1 minute more. Season with salt and pepper. Garnish with reserved sliced scallion and serve.

Nutrition Facts

162 calories; 3.9 g total fat; 143 mg cholesterol; 895 mg sodium. 12.3 g carbohydrates; 19.7 g protein; Full Nutrition