Sugar Snap Pea and Shrimp Curry

Pretty and tasty food

Method

Heat oil in a wok or large skillet over medium heat. Add curry powder and cook, stirring, until fragrant, 1 to 2 minutes. Add shrimp and peas and cook, stirring, until the shrimp are almost cooked through, about 4 minutes. Stir in coconut milk, lemon juice and salt. Bring to a boil and cook until the shrimp have cooked through, about 2 minutes more.

NUTRITION INFORMATION: Per serving: 305 calories, 13 g fat (4 g sat, 5 g mono), 252 mg cholesterol, 14 g carbohydrate, 31 g protein, 4 g fiber, 610 mg sodium, 301 mg potassium.

Ingredients

Sugar Snap Peas 1 pound
Raw Shrimp/ Peeled And Deveined 1 ½ pounds
Curry Powder 2 tbs.
Canola Oil 2 tbs.
Coconut Milk 1 cup
Lemon Juice ¼ cup
Salt ½ tsp.

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Origin Pinot Grigio Organic