Sugar Snap Pea & Shrimp Curry
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.
- 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
- 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.
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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- Ease of Preparation
- Total Time
- 30 minutes or less
- Main Ingredient
- Preparation/ Technique
- Mother's Day
- Quick (total 30 min. or less)
- May/June 2007