Seared Shrimp with Coconut-Curry Vegetables

By Joschef

Fool them all and look like you fussed with easy but elegant entrée.

Ingredients

• 2 cups Snow peas
• 1 Red peppers
• 1 Tbsp. Grated fresh Ginger
• 1 Garlic clove, minced
• 1 lb. Large uncooked Shrimp
• 1/2 tsp. each Salt and Pepper
• 1 Tbsp. Butter
• 1 LIME
• 1/2 tsp. Hot curry paste
• 1/2 cup Coconut milk
• 1/4 cup chopped fresh Basil or Parsley

Details

Servings 3
Preparation time 5mins
Cooking time 13mins

Preparation

Step 1

Trim Snow peas, core Red Pepper and cut into strips. Set aside seperately.

Prepare ginger and Garlic and set aside topgether.

Pat Shrimp dry, sprinkle with Salt & Pepper.

Place a large non-stick fry pan over med-high heat.

Add Butter. When hot add Shrimp. Cook until pink, about 2 min. per side.

Gently remove from the pan, leaving the juices in the pan.

Squeeze juice from half the lime over the Shrimp, turning to coat evenly. Set aside.

Add Red pepper to the pan juices along with the Garlic and Ginger. Stir constantly for 2 Min.

Add Curry paste and stir constantly for 10 seconds.

Add Snow peas and Coconut milk. Stir until bubbly

Add Shrimp and juices.

Add Basil. Stir until piping hot, about 1 Min.

SERVE right away over Basmati rice