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.
Madras curry powder
raw shrimp, (16-20 per pound), peeled and deveined
sugar snap peas, trimmed
"lite" coconut milk
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.
Calories 305, Total Fat 13 g, Saturated Fat 4 g, Monounsaturated Fat 5 g, Cholesterol 252 mg, Sodium 610 mg, Carbohydrate 14 g, Fiber 4 g, Protein 31 g, Potassium 301 mg. Daily Values: Vitamin A 25%, Vitamin C 50%, Calcium 15%, Iron 35%. Exchanges: Starch 1,Lean Meat 4.
Percent Daily Values are based on a 2,000 calorie diet