This is our first year growing sugar snap peas. Now we have tons of them so I’ve been looking for ways to enjoy them besides the obvious one — eating them right from the vine!
A few days ago I tried this shrimp recipe, not something I make often but wow, was it ever tasty!
The sweetness of the sugar snap peas, coconut milk and shrimp pairs beautifully with the mild curry flavor.
Coconut-Curry Shrimp With Snap Peas
1 tablespoon butter
1 1/2 pounds large shrimp (not jumbo)
1/2 pound sugar snap peas (about 1 cup)
2 teaspoons Indian curry
1 teaspoon garlic salt
1 14-ounce can light coconut milk
2 tablespoons white wine
2 teaspoons lime juice
1 tablespoon arrowroot (can use cornstarch if necessary)
3-4 green onions sliced thin
Melt butter in large skillet on medium-high heat. Add shrimp and snap peas. Sprinkle with curry powder and garlic salt. Cook and stir 5 minutes or until shrimp begins to turn pink.
Stir coconut milk, wine and lime juice into arrowroot until smooth. Add to shrimp mixture, stir constantly and bring to a boil. Lower heat and simmer two more minutes. Serve over rice or cauliflower rice if desired. Sprinkle with green onions. Savor the flavor!
Which Shrimp Should We Buy?
It’s confusing to know which products, from which countries and raised in which method is best for us. Consumer Reports recommends “buying farmed shrimp raised without chemicals, including antibiotics. That can include shrimp farmed in large outdoor ponds that mimic the natural habitat or in tanks that constantly filter and recycle water and waste.”
Consumer Reports has evaluated organizations and stores that certify whether farmed shrimp—both domestic and imported—have been raised without drugs and chemicals. We recommend farmed shrimp labeled Naturland, Aquaculture Stewardship Council, or Whole Foods Market Responsibly Farmed. Another common certification is Best Aquaculture Practices, but we found antibiotics on four samples with that label.”