1 tsp. vegetable oil 1/2 cup sliced scallions 1 tblsp. chopped garlic 14 oz. coconut milk 1 1/2 cups jasmine rice 1 cup shredded carrots 1 tsp. salt 12 oz. raw medium shrimp, peeled and deveined 8 oz. fresh snow peas 2 tsp. freshly grated lime peel Heat oil in a large nonstick skilled over medium heat. Add scallions and garlic, and saute 1-2 minutes until aromatic. Pour coconut milk into a measuring cup and add enough water to make 3 1/4 cups of liquid. Add to skillet and bring to a boil. Add rice, carrots and salt. Cover, reduce heat and simmer 12 minutes or until rice is nearly tender. Stir in shrimp, snow peas, lime peel and another 1/4 cup water 9if rice looks dry). Bring to a simmer, cover and cook 3-4 minutes until shrimp are cooked through and the snow peas are crisp and tender. Garnish with lime wedges and chopped cilantro. Serves 4.
