| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Grains |
|
Home3 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Onion – finely diced |
| 1 |
tb |
Curry powder |
| 1 |
lb |
Large shrimp – peeled; deveined |
| 1 |
ts |
Sugar |
| 1 |
ts |
Fresh ginger – minced |
| 4 |
tb |
Butter |
| 1/4 |
c |
Flour |
| 1 |
c |
Evaporated skim milk |
| 1 |
c |
Chicken stock |
| 1/2 |
c |
Light coconut milk |
| 2 |
c |
Snow peas |
|
|
Chopped scallions for garnish |
INSTRUCTIONS
Directions: Heat the olive oil in a large skillet and add the onion and
curry powder. Saut. until onion is tender. Add the shrimp, sugar and
ginger. Cook 3-4 minutes until shrimp are cooked through. Season with salt
and pepper and set aside. In a separate pan, melt the butter. Stir in the
flour and whisk to combine. Slowly add the evaporated milk, chicken stock
and coconut milk. Stir constantly until mixture is thick and smooth.
Finally, return the shrimp to the sauce, along with the snow peas. Cook for
2 minutes to cook through. Serve with steamed rice and garnish with chopped
scallions.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”