Directions: Heat the olive oil in a large skillet and add the onion and curry powder. saute until onion is tender. Add the shrimp, sugar and ginger. Cook 3-4 minutes until shrimp are cooked through. Season with salt and pepper and set aside. In a separate pan, melt the butter. Stir in the flour and whisk to combine. Slowly add the evaporated milk, chicken stock and coconut milk. Stir constantly until mixture is thick and smooth. Finally, return the shrimp to the sauce, along with the snow peas. Cook for 2 minutes to cook through. Serve with steamed rice and garnish with chopped scallions.
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|Serving Size: 1 Serving (2043g)|
|Recipe Makes: 1|
|Calories from Fat: 911 (36%)|
|Amt Per Serving||% DV|
|Total Fat 101.3g||135 %|
|Saturated Fat 56.5g||283 %|
|Monounsaturated Fat 23.3g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 1498.3mg||461 %|
|Sodium 2385.8mg||82 %|
|Potassium 4063.9mg||107 %|
|Total Carbohydrate 162.9g||48 %|
|Dietary Fiber 5.4g||21 %|
|Sugars, other 157.6g|
|Protein 235.1g||336 %|
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Calories per serving: 2510
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