Ingredients

Prep time: 15 minutes
Cook time: 10 minutes

1 tablespoon butter
1 pound large shrimp, peeled and deveined
1/2 pound fresh sugar snap peas or snow peas
2 teaspoons curry powder
1 teaspoon garlic salt
1 14-ounce can light coconut milk
2 tablespoons white wine
1 tablespoon lime juice
1 tablespoon cornstarch
3 green onions, chopped

Directions

Add shrimp and sugar snap peas; sprinkle with curry powder and garlic salt. Cook and stir 5 minutes or until shrimp begin to turn pink.

Stir coconut milk, wine and lime juice into cornstarch until smooth. Add to shrimp mixture. Stirring constantly, bring to boil on medium heat and simmer 2 minutes.

Sprinkle with green onions. Serve over rice, if desired. Makes 4 servings.

Note: To add more heat, use hot Madras or red curry powder.

Nutritional information per serving: About 171 Calories, 7 grams fat, 19 grams protein, 8 grams carbohydrate, 171 mg. cholesterol, 564 mg. sodium, 1 gram fiber.