Ingredients:
1 tablespoon olive oil
1/4 lb snow peas
2 medium carrots
1/2 teaspoon grated fresh ginger
1 clove garlic, crushed
3/4 teaspoon salt
1 lb medium shrimp, peeled and de-veined
1/4 teaspoon cayenne, to taste
1/4 cup puerto rican light rum
3/4 cup chicken broth
1/2 cup canned sweetened coconut milk
1 tablespoon lime juice
1 teaspoon cornstarch
1 tablespoon finely chopped basil
2 -3 tablespoons pineapple chunks (optional)
Directions:
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 (don’t overcook!).
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 (if using) and bring rapidly to boil; let simmer for 1 minute.
Serve immediately over rice.
Makes 4 servings.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.