by Dr. Robert Cumming
Seared Shrimp with Coconut Curry Vegetables
2 Cups snow peas (or snap peas)
1 red pepper
1 Tbsp minced ginger
1 lb peeled shrimp or scallops
1/2 tsp salt
1/2 tsp fresh ground pepper
1 Tbsp butter
1 tsp hot curry paste
1/2 cup coconut milk
1/2 cup basil, chopped
Trim snow peas. Core red pepper and cut into thin strips, set aside separate from snow peas.
Prepare ginger and garlic, set aside together.
Pat shrimps/scallops dry (if using scallops, pull off knobbly connective muscles from sides and discard. Cut scallops in half). Sprinkle scallops and shrimps with salt and pepper.
Place a large frying pan over med-high heat and add butter. When hot, add shrimp and scallops. Cook until shrimps are starting to turn pink or scallops turn golden (approx 2 mins/side). Remove from pan, leaving juices in pan. Squeeze juice from 1/2 lime over seafood; turning to coat evenly. Set aside. Add red pepper to pan, along with ginger and garlic. Stir for 2 mins. Add curry paste. Stir for 10 secs. Add peas and coconut milk and stir until bubbly. Add seafood and stir in basil. Serve over jasmine rice.
These tropical flavours should make our loooong winter easier to handle!