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Pacific Rim Shrimp and Snowpeas

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Fish/seafoo Thai


  • 1/2 lb Snowpeas, trimmed
  • 1 tb Water
  • 1 tb Vegetable oil
  • 2 ts Minced garlic
  • 1 ts Minced fresh ginger
  • 1/4 ts Ground red pepper
  • 1 lb Medium shrimp, peeled, deveined
  • 3/4 c Unsweetened coconut milk *
  • 1/2 ts Salt
  • 1/4 ts Grated lime peel
  • Lime slices for garnish


"Coconut milk, the key ingredient in this intriguing entree', is worth searching out. But don't confuse it with sweetened cream of coconut - that's for making pina coladas."
Combine snowpeas and water in 1-quart microwave proof casserole with lid. Cover and microwave on HIGH 2 minutes.
Heat oil in large skillet over high heat. Add garlic, ginger and red pepper; cook 15 seconds. Add shrimp; cook, stirring, until opaque throughout, 2 minutes. Stir in coconut milk, salt and lime peel; cook, stirring, until hot. Add snowpeas. Garnish with lime. Serve over rice. Makes 4 servings.
*Canned coconut milk is available in some supermarkets and in Asian markets.
Per serving with 3/4 cup rice:
435 Calories 15 g Total Fat 9 g Saturated Fat 140 mg Cholesterol 421 mg Sodium 50 mg Carbohydrates 25 g Protein
From Gemini's MASSIVE MealMaster collection at