Thai-Style Shrimp and Snow Peas - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Equipment

Small bowl
Large frying pan
Measuring cup
Spoons
Wooden spoon

Ingredients

1/2 cup (125 mL) 15% cooking cream
1 Tbsp (15 mL) rice vinegar
2 Tbsp (30 mL) honey
1 Tbsp (15 mL) soy sauce
2 Tbsp (30 mL) red curry paste
1 Tbsp (15 mL) peanut butter
2 Tbsp (30 mL) butter
1 lb (450 g) medium shrimp, peeled
2 shallots, thinly sliced
2 cups (500 mL) snow peas, blanched
1/2 cup (125 mL) shredded coconut, toasted
salt and freshly ground pepper to taste

Directions

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.