Seared shrimp with coconut-curry vegetables

By Joschef

Ingredients

• 2 cups (500 mL) snow peas or sugar snap peas, about 1/2 lb (250 g)
• 1 red pepper
• 1 tbsp (15 mL) grated fresh ginger or bottled minced ginger
• 1 garlic clove, minced
• 1 lb (500 g) large, uncooked peeled shrimp or sea scallops
• 1/2 tsp (2 mL) each of salt and freshly ground black pepper
• 1 tbsp (15 mL) butter
• 1 lime
• 1/2 tsp (2 ml) hot curry paste
• 1/2 cup (125 mL) coconut milk
• 1/4 cup (50 mL) chopped fresh basil

Preparation

Step 1