Curry Shrimp and Snow Peas

es, good friends, I fixed a shrimp dish. AND I liked it! For those of you who haven't heard me whine about shrimp, here's the deal - the tails gross me out. Not to the same extent that lobsters served in their shells make me barfy, but still, they're pretty disturbing. So, setting aside years' worth of refusing to make or even touch tail-on shrimp, I jumped into another fun "Hey! Let's try new things!" adventure and made it work. The best part of this dish, far and away, is the incredible bean sprout and snow pea salad on top. The lime juice and basil make it so phenomenally bright, and the vegetables are so crisp that they totally enhance the creaminess of the shrimp curry and rice beneath.

MONDAY:



Curry Shrimp and Snow Peas

Real Simple, Week 2

Serves 4

Hands-on Time: 20m

Total Time: 20m

Ingredients

* 1 cup long-grain white rice
* 3/4 cup snow peas, sliced lengthwise
* 1/2 cup bean sprouts
* 1/4 cup torn fresh basil leaves
* 1 tablespoon canola oil
* 3 tablespoons fresh lime juice, plus lime wedges for serving
* kosher salt and black pepper
* 1 14-ounce can coconut milk (I used light coconut milk, which cut down the fat content)
* 1 to 2 tablespoons Thai red curry paste
* 1 1/2 pounds frozen peeled and deveined large shrimp, thawed

Directions

1. Cook the rice according to the package directions.

2. Meanwhile, in a bowl, toss the snow peas, sprouts, basil, oil, 1 tablespoon of the lime juice, and ¼ teaspoon each salt and pepper. Set aside.

3. In a large saucepan, whisk together the coconut milk, curry paste, and ¼ teaspoon each salt and pepper. Bring to a boil.

4. Add the shrimp and simmer, stirring occasionally, until they are opaque throughout, 2 to 4 minutes. Stir in the remaining 2 tablespoons of lime juice.

5. Top the rice with the shrimp and curry sauce, then the snow pea mixture. Serve with the lime wedges, if desired.

Tip

Tail-on shrimp make for a pretty presentation. If you prefer not to deal with tails at the table, pinch them off before adding the shrimp to the coconut milk.

Nutritional Information

Calories 621; Fat 29g; Sat Fat 20g; Cholesterol 259mg; Sodium 722mg; Protein 42g; Carbohydrate 49g; Sugar 1g; Fiber 3g; Iron 10mg; Calcium 146mg