1 Tablespoon butter or margarine
2 teaspoon curry powder
teaspoon garlic powder
8 ounces sugar snap peas
1 can coconut milk
cup diced green onions
2 Tablespoons white wine
2 teaspoons lime juice
1 Tablespoons cornstarch
Rice or noodles
In a large skillet, melt the butter or margarine and add the shrimp.
Sprinkle with curry and garlic powders and toss to coat.
When shrimp begin to turn pink, add the sugar snap peas and stir.
In a small bowl, combine the coconut milk, onions, wine, lime juice and cornstarch.
Add sauce to skillet and stir until thickened and shrimp is pink.
Serve over cooked rice or noodles.