March 6, 2012
Curry Shrimp with Sugar Snap Pea
Ingredients:
- 2 tablespoon olive oil
- 2 tablespoon mixed curry powder (yellow, red and tumeric)
- 1/2 cup chopped onion
- 11/2 pound raw shrimp ( peeled and deveined)
- 1 pound sugar snap pea
- 1 cup organic chicken broth
- 1 tablespoon apple cider
- 1/2 tablespoon sea salt
Directions:
1. Marinate shrimp with mixed curry powder, set aside for 30mins.
2. Heat the olive oil on the medium in a large skillet. Add onion and stir for 1-5mins, until fragrant, soft and brown. Add shrimp and stir, once the shrimp turn into pink, then add pea and stir for another 2 minutes. Stir in chicken broth, apple cider and salt. Bring to boil and cook until shrimp have been cooked through, about 2-3 minutes more.
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