Ingredients
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1 tbsp peanut or canola oil
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1/4 cup minced shallots
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2 tbsp minced fresh ginger
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1 tbsp minced garlic
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1- 2 tbsp jalapeño, no seed
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1 stalk lemongrass, split in half
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1 1/2 cup snow peas
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3/4 lb cooked shrimp, peeled and deveined, tail on
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1 cup lite coconut milk
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1 tbsp red curry paste or 1 tsp chili powder
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3 tbsp lime juice
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1 mango, diced
Steps
1
Heat large skillet over medium-high heat. Add oil, shallots, ginger, garlic, jalapeño and lemongrass stalk. Cook until fragrant, about 30 seconds.
2
Add snow peas and shrimp and sauté an additional minute.
3
Add coconut milk, curry paste, lime juice and diced mango. Cook for 2–3 more minutes.
4
Remove lemongrass stalk before serving.
Tips
*Use 1 tablespoon for mild, more for medium to hot.
Comments
Adapted from a recipe by Louisiana Seafood Promotion & Marketing Board.