Hi! I'm Randi. I am a full time mom, and never thought I would be. After I married my husband I taught school and loved it. That is until my oldest daughter was almost two years old. I realized that even though I loved my students, I spent more time with them than my own daughter. So...I made a change, and now I am a crazy, non- stop, cooking, cleaning, car pool, play date, church going, stay at home mom.

Tuesday, June 5, 2012

Shrimp and Snow Pea Curry


This recipe is out of a great cookbook. " The Americas Test Kitchen Healthy Family Cookbook"...of course I added my own touch.

1lb of shrimp ( no shells or veins )
2 tsp. soy sauce
2 tsp. rice cooking wine

marinate shrimp for up to an hour

stir fry-
3 minced scallions
3 minced garlic cloves
1 tbsp. grated ginger
5 tsp. canola oil
2 red bell peppers cut into matchsticks
12 oz. snow peas

sauce-

mix together...
2/3 cup light coconut milk
6 tbsp. chicken broth
1 tsp. sugar
1 tsp. cornstarch
1/4 tsp. salt ( I used 1/2 tsp.)
2 tsp. curry powder
1/8 tsp. red pepper flakes

now set this aside and stir fry!

Heat 2 tsp. oil and stir fry the shrimp no longer than 3 minutes. Take the shrimp out, and add the remaining oil. Now add the red bell pepper. Stir fry for 2 minutes and add the snow peas. Cook for 1-2 minutes and add scallions, garlic and ginger to the pan. Press it into the pan until you smell pure goodness...then mix it up with the veggies. Now add the shrimp back into the pan, and stir in the sauce. Simmer no longer than 5 minutes, until shrimp are fully cooked and the sauce has thickened.

Serve this over rice.

This was a hit with my husband. It was so flavorful, but healthy. The calorie count would be about 200 calories per cup. That is pretty good for curry!