Sugar Snap Pea & Shrimp Curry

Active Time:  25 Minutes Total Time:  25 Minutes Yield:  4 servings This dish is best done at the last minute so the snap peas keep their crisp texture. The pink of the shrimp and the green peas make it as pretty as it is tasty. RECIPE INGREDIENTS 2 tablespoons  canola oil 2 tablespoons  Madras curry powder 1 1/2 pounds  raw shrimp (16-20 per pound), peeled and deveined 1 pound  sugar snap peas, trimmed 1 cup  “lite” coconut milk 1/4 cup  lemon juice 1/2 teaspoon  salt

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DIRECTIONS 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 Facts per Serving Yield: Yield:  4 servings Calories: 305 Fat. Total: 13g Protein: 31g Carbohydrates, Total: 14g Fat, Saturated: 4g Fiber: 4g Cholesterol: 252mg Sodium: 610mg % Cal. from Fat: 38%