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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The light tropical flavors of this dish make it perfect for a hot summer weekend lunch or dinner! Ingredients:
1 tablespoon olive oil |
1/4 lb snow peas |
2 medium carrots |
1/2 teaspoon grated fresh ginger |
1 clove garlic, crushed |
3/4 teaspoon salt |
1 lb medium shrimp, peeled and de-veined |
1/4 teaspoon cayenne, to taste |
1/4 cup puerto rican light rum |
3/4 cup chicken broth |
1/2 cup canned sweetened coconut milk |
1 tablespoon lime juice |
1 teaspoon cornstarch |
1 tablespoon finely chopped basil |
2 -3 tablespoons pineapple chunks (optional) |
Directions:
1. Cut snow peas into 1/2-inch pieces; peel carrots and cut into thin rounds.
2. Combine the broth, coconut milk, lime juice, and cornstarch in bowl, whisking until smooth; set aside.
3. Heat oil in large skillet, add the snow peas and carrots and stir fry for 5 minutes.
4. Add the shrimp, ginger, garlic, salt, and cayenne; cook, stirring until the shrimp turn pink, about 2 minutes (don't overcook!).
5. Stir in the rum and cook for another minute longer.
6. Re-stir the broth mixture, add to skillet together with the basil and pineapple chunks (if using) and bring rapidly to boil; let simmer for 1 minute.
7. Serve immediately over rice.
8. Makes 4 servings.
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