| 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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