Busters Recipes

Ginger Coconut Shrimp


~SAUCE~
2 teaspoons cornstarch
1 14oz can light coconut milk
1/2 teaspoon grated lime peel
2 tablespoons lime juice
1 tablespoon grated ginger root
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 garlic clove -- minced
~PASTA~
8 ounces uncooked angel hair pasta
~SHRIMP~
1 tablespoon oil
1 9oz pkg Green Giant Frozen Sugar Snap Peas -- thawed
2 cups julienne-cut carrots
12 ounces shelled deveined uncooked medium shrimp
3 green onions -- cut diagonally
1/4 cup chopped fresh cilantro

1. In medium bowl, combine cornstarch and 1/4 cup of the coconut milk; mix until
smooth. Stir in remaining coconut milk; mix until snooth. Stir in remaining
coconut milk; mix until smooth. Stir in remaining coconut milk and all remaining
sauce ingredients; mix well. Set aside.

2. Cook pasta to desired doneness as dieected on package. Drain; cover to keep
warm.

3. Meanwhile, heat oil in large nonstick skillet over medium-high heat until
hot. Add sugar snap peas and carrots; cook and stir 3 minutes. Add shrimp and
green onions; cook and stir 3 to 4 minutes or until shrimp turn pink and
vegetables are crisp-tender.

4. Add sauce to skillet. Bring to a boil, stirring constantly. Boil 1 minute,
stirring contstantly. Serve shrimp mixture over pasta. Sprinkle with cilantro.

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