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Sugar Snap Pea & Shrimp Curry

May/June 2007

Your rating: None Average: 3.8 (63 votes)

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.



READER'S COMMENT:
"We really enjoyed this simple, flavorful and quick-and-easy curry. I started with a saute of sliced onions, though. Then followed the recipe. "
Sugar Snap Pea & Shrimp Curry

Makes: 4 servings

Active Time:

Total Time:

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.

Nutrition Bonus: Selenium (74% daily value), Vitamin C (50% dv), Iron (35% dv), Vitamin A (25% dv), Calcium (15% dv).

Carbohydrate Servings: 1

Exchanges: 1 starch, 4 lean meat


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Recipe Categories

Season
Summer
Fall
Spring
Holiday
Mother's Day
Ethnic/Regional
Asian
Indian
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Main Ingredient
Shellfish
Preparation/ Technique
Saute
Meal/Course
Dinner

Publication
May/June 2007
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