Ingredients Jump to Instructions ↓

  1. 8 scallions, trimmed

  2. 2 cloves garlic

  3. 1 1-inch piece fresh ginger, peeled

  4. 1 pound large shrimp, peeled and deveined

  5. 1 tablespoon curry powder, divided

  6. 2 teaspoons canola oil, divided

  7. 1 1/2 cups frozen peas

  8. 1 cup reduced-sodium chicken broth Salt & freshly ground pepper, to taste

Instructions Jump to Ingredients ↑

  1. Combine 7 scallions, garlic and ginger in a food processor; pulse until finely chopped. Set aside. Slice remaining scallion and set aside. Toss shrimp with 1 1/2 teaspoons curry powder in a bowl. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp and cook, stirring, until firm and pink, 2 to 4 minutes. Transfer shrimp to a plate. Reduce heat to low and add remaining 1 teaspoon oil. Add reserved chopped scallion mixture and remaining 1 1/2 teaspoons curry powder; cook, stirring, until fragrant, about 2 minutes. Add peas and broth, increase heat to medium-high and bring to a simmer. Cook until peas are heated through, about 3 minutes. Add shrimp and cook about 1 minute more. Season with salt and pepper. Garnish with reserved sliced scallion and serve.


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