Looking for a delicious dish with a taste of Thailand? This wonderful seafood creation saves you from expensive airfare and tiring jetlag.
125 mL (½ cup) Cream
15 mL (1 tbsp) Rice Vinegar
30 mL (2 tbsp) Honey
15 mL (1 tbsp) Soy Sauce
30 mL (2 tbsp) Red Curry Paste
15 mL (1 tbsp) Peanut Butter
30 mL (2 tbsp) Butter
450 g (1 lb) peeled medium Shrimp
2 thinly sliced Shallots
500 mL (2 cups) blanched Peas (Snow)
125 mL (½ cup) toasted shredded Coconut
To taste Salt
To taste freshly ground Cracked Black Pepper
In a small bowl, stir together vinegar, honey, soy sauce, curry paste and peanut butter. Set aside. In a large frying pan over medium heat, melt butter and cook shrimp and shallots for 1 minute. Add snow peas and curry mixture. Continue cooking for 2 minutes. Stir in cream and cook for another 2 minutes. Salt and pepper to taste. At serving time, sprinkle with toasted coconut. Suggestion: serve over Asian noodles.
|SERVING SIZE: 4|