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
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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; 0.5 g saturated fat; 143 mg cholesterol; 895 mg sodium. 348 mg potassium; 12.3 g carbohydrates; 4.4 g fiber; 3 g sugar; 19.7 g protein; 1559 IU vitamin a iu; 11 mg vitamin c; 73 mcg folate; 106 mg calcium; 2 mg iron; 48 mg magnesium;