Rummy Shrimp

• 1 tablespoon olive oil
• 14 lb snow peas
• 2 medium carrots
• 12 teaspoon grated fresh ginger
• 1 clove garlic, crushed
• 34 teaspoon salt
• 1 lb medium shrimp, peeled and de-veined
• 14 teaspoon cayenne, to taste
• 14 cup puerto rican light rum
• 34 cup chicken broth
• 12 cup canned sweetened coconut milk
• 1 tablespoon lime juice
• 1 teaspoon cornstarch
• 1 tablespoon finely chopped basil
• 2 -3 tablespoons pineapple chunks (optional)

1. Cut snow peas into 1/2-inch pieces; peel carrots and cut into thin rounds.
2. Combine the broth, coconut milk, lime juice, and cornstarch in bowl, whisking until smooth; set aside.
3. Heat oil in large skillet, add the snow peas and carrots and stir fry for 5 minutes.
4. Add the shrimp, ginger, garlic, salt, and cayenne; cook, stirring until the shrimp turn pink, about 2 minutes (don't overcook!
5. ).
6. Stir in the rum and cook for another minute longer.
7. Re-stir the broth mixture, add to skillet together with the basil and pineapple chunks (if using) and bring rapidly to boil; let simmer for 1 minute.
8. Serve immediately over rice.
9. Makes 4 servings.

olive oil, snow peas, carrots, ginger, clove garlic, salt, shrimp, cayenne, puerto rican, chicken broth, coconut milk, lime juice, cornstarch, basil, pineapple

Taken from www.food.com/recipe/rummy-shrimp-38393 (may not work)