Shrimp Curry With Coconut Milk And Sugar Snap Peas

• 1 lb jumbo shrimp, peeled and deveined (16-20)
• 6 tablespoons butter
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 tablespoon curry powder
• 1 teaspoon sugar
• 1/2 teaspoon fresh ginger, minced
• 1/2 teaspoon salt
• pepper
• 1/4 cup flour
• 2 cups heavy cream
• 1 cup chicken stock
• 1/2 cup coconut milk
• 2 cups fresh sugar snap peas, blanched

1. In a heavy skillet, heat 2 tablespoons of the butter and olive oil, and saute onion and curry powder until onion is translucent.
2. Add shrimp, sugar, ginger, salt and pepper.
3. Saute 3-4 minutes, then remove to a plate.
4. In the skillet, melt remaining 4 tablespoons butter, stir in flour and cook 5 minutes.
5. Slowly add cream, chicken stock and coconut milk, stirring constantly until mixture is smooth and thick.
6. Return shrimp to pan, along with snap peas; heat through.
7. Serve with steamed rice.

jumbo shrimp, butter, olive oil, onion, curry powder, sugar, fresh ginger, salt, pepper, flour, heavy cream, chicken stock, coconut milk, fresh sugar

Taken from www.food.com/recipe/shrimp-curry-with-coconut-milk-and-sugar-snap-peas-74746 (may not work)