Cooking Instructions

In a small bowl, stir together vinegar, honey, soy sauce, curry paste and peanut butter. Set aside. In a large frying pan over medium heat, melt butter and cook shrimp and shallots for 1 minute. Add snow peas and curry mixture. Continue cooking for 2 minutes. Stir in cream and cook for another 2 minutes. Salt and pepper to taste. At serving time, sprinkle with toasted coconut. Suggestion: serve over Asian noodles.

Preparation: 10 minutes
Cooking: 5 minutes
Servings: 4

Ingredients

• 125 mL (1/2 cup) 15% cooking cream
• 15 mL (1 tbsp) rice vinegar
• 30 mL (2 tbsp) honey
• 15 mL (1 tbsp) soy sauce
• 30 mL (2 tbsp) red curry paste
• 15 mL (1 tbsp) peanut butter
• 30 mL (2 tbsp) butter
• 450 g (1 lb) medium shrimp, peeled
• 2 shallots, thinly sliced
• 500 mL (2 cups) snow peas, blanched
• 125 mL (1/2 cup) shredded coconut, toasted
• To taste salt and freshly ground pepper