| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains, Dairy | Fish &, Seafood | 4 | Servings | |
INGREDIENTS
| 1 | tb | Olive oil |
| 1/4 | ts | Crushed red pepper |
| 1/4 | lb | Snow peas, cut in thin strips |
| 1/4 | c | Light rum |
| 3/4 | c | Chicken broth |
| 1 | ts | Cornstarch |
| 1 1/2 | ts | Grated ginger root |
| 1 | tb | Minced parsley |
| 3/4 | ts | Salt |
| 2 | md | Carrot, cut in thin strips |
| 1/2 | c | Unsweetened coconut milk |
| 1 | lb | Medium shrimp, peeled and deveined |
| 1 | tb | Lime juice |
INSTRUCTIONS
Heat oil in nonstick skillet over medium-high heat. Add snow peas and carrots and cook 2 minutes, stirring frequently. Add shrimp, ginger, salt and red pepper. Cook, stirring, until shrimp are pink a nd just firm to the touch, about 2 minutes. Stir in rum and cook 1 minute longer. Combine broth, coconut milk, lime juice and cornstarch until smooth; add to shrimp mixture. Bring to a boil over high heat; boil 1 minute. Stir in parsley. Serve over cooked rice. Recipe by: Rums of Puerto Rico Posted to MC-Recipe Digest V1 #579 by "Master Harper Gaellon" <gaellon@inch.com> on Apr 19, 1997
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