Rummy Shrimp
The light tropical flavors of this dish make it perfect for a hot summer weekend lunch or dinner!!
Steps
Cut snow peas into 1 / 2-inch pieces.
Peel carrots and cut into thin rounds.
Combine the broth , coconut milk , lime juice , and cornstarch in bowl , whisking until smooth.
Set aside.
Heat oil in large skillet , add the snow peas and carrots and stir fry for 5 minutes.
Add the shrimp , ginger , garlic , salt , and cayenne.
Cook , stirring until the shrimp turn pink , about 2 minutes.
Stir in the rum and cook for another minute longer.
Re-stir the broth mixture , add to skillet together with the basil and pineapple chunks and bring rapidly to boil.
Let simmer for 1 minute.
Serve immediately over rice.
Makes 4 servings.
Ingredients
olive oil, snow peas, carrots, fresh ginger, garlic, salt, medium shrimp, cayenne, light rum, chicken broth, coconut milk, lime juice, cornstarch, basil, pineapple chunks