by Dr. Robert Cumming
Seared Shrimp with Coconut Curry Vegetables
2 Cups snow peas (or snap peas)
1 red pepper
1 Tbsp minced ginger
1 lb peeled shrimp or scallops
1/2 tsp salt
1/2 tsp fresh ground pepper
1 Tbsp butter
1 lime
1 tsp hot curry paste
1/2 cup coconut milk
1/2 cup basil, chopped
Jasmine rice
Trim snow peas. Core red pepper and cut into thin strips, set aside separate from snow peas.
Prepare ginger and garlic, set aside together.
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Place a large frying pan over med-high heat and add butter. When hot, add shrimp and scallops. Cook until shrimps are starting to turn pink or scallops turn golden (approx 2 mins/side). Remove from pan, leaving juices in pan. Squeeze juice from 1/2 lime over seafood; turning to coat evenly. Set aside. Add red pepper to pan, along with ginger and garlic. Stir for 2 mins. Add curry paste. Stir for 10 secs. Add peas and coconut milk and stir until bubbly. Add seafood and stir in basil. Serve over jasmine rice.
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