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Ingredients
- 2 Tbsp. Extra virgin olive oil
- 1 x Onion - finely diced
- 1 Tbsp. Curry pwdr
- 1 lb Large shrimp - peeled, deveined
- 1 tsp Sugar
- 1 tsp Fresh ginger - chopped
- 4 Tbsp. Butter
- 1/4 c. Flour
- 1 c. Evaporated skim lowfat milk
- 1 c. Chicken stock
- 1/2 c. Light coconut lowfat milk
- 2 c. Snow peas
- Â Â Minced scallions for garnish
Directions
- Directions: Heat the extra virgin olive oil in a large skillet and add in the onion and curry pwdr. Saute/fry till onion is tender. Add in the shrimp, sugar and ginger. Cook 3-4 min till shrimp are cooked through. Season with salt and pepper and set aside. In a separate pan, heat the butter. Stir in the flour and whisk to combine. Slowly add in the evaporated lowfat milk, chicken stock and coconut lowfat milk. Stir constantly till mix is thick and smooth.
- Finally, return the shrimp to the sauce, along with the snow peas. Cook for 2 min to cook through. Serve with steamed rice and garnish with minced scallions.
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