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Tip: Controlling the level of heat in this recipe is up to an individual’s taste preference. If a mild curry flavor is preferred, use Curry Powder. If taste buds prefer more heat, try Red Curry Powder or Hot Madras Curry Powder.
Prep Time: 15 minutes
Cook Time: 10 minutes
Makes 4 servings
1 tablespoon butter
1 pound large shrimp, peeled and deveined
1/2 pound fresh sugar snap peas or snow peas
2 teaspoons McCormick Curry Powder
1 teaspoon McCormick Garlic Salt
1 can (14 ounces) light coconut milk
2 tablespoons white wine
2 teaspoons lime juice
1 tablespoon cornstarch
3 spring onions, chopped
Melt butter in a large skillet. Add shrimp and sugar snap peas.
Sprinkle with curry powder and garlic salt.
Sauté until shrimp begins to turn pink, about 5 minutes.
Add coconut milk, wine and lime juice to cornstarch.
Stir until smooth.
Add to shrimp mixture.
Stir in spring onions. Bring to a boil; reduce heat and simmer 2 minutes.
Serve over cooked rice, if desired.
Per one serving: About 222 Calories, Fat 10g, Protein 21g, Carbohydrate 12g,
Cholesterol 148mg, Sodium 697mg, Fiber 2g
Recipe from McCormick - Spices & Seasonings - www.mccormick.com/
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