Recipe: Curried Shrimp with Sugar Snap Peas

CURRIED SHRIMP WITH SUGAR SNAP PEAS

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 (14 ounce) can light coconut milk
2 tablespoons white wine
1 tablespoon lime juice
1 tablespoon cornstarch
3 green onions, chopped
hot cooked rice (optional, for serving)

Add shrimp and sugar snap peas; sprinkle with curry powder and garlic salt. Cook and stir 5 minutes or until shrimp begin to turn pink.

Stir coconut milk, wine and lime juice into cornstarch until smooth. Add to shrimp mixture. Stirring constantly, bring to boil on medium heat and simmer 2 minutes.

Sprinkle with green onions. Serve over rice, if desired.

*To add more heat, use McCormick Gourmet Collection Hot Madras or Red Curry Powder.

Makes 4 servings

Nutritional Information Per Serving (without rice): About 171 Calories, Fat 7g, Protein 19g, Carbohydrates 8g, Cholesterol 171mg, Sodium 564mg, Fiber 1g

Adapted from source: McCormick & Company, Inc.