Makes 2 servings. Difficulty
4 scallions, trimmed 2 garlic cloves 1 1/2-inch piece of ginger, peeled 1/2 pound large shrimp, peeled and deveined 1-1/2 teaspoon curry powder 1 teaspoon vegetable oil 3/4 cup frozen peas 1/2 cup gf chicken stock Salt and freshly ground black pepper
In a food processor, combine 3 scallions, ginger, and garlic; pulse until finely chopped. Set aside.
Slice remaining scallion into 1/2 inch pieces.
In a bowl, toss shrimp with 3/4 teaspoon curry.
In a large skillet, heat 1/2 teaspoon oil over high heat. Add shrimp and cook, stirring, until firm and pink, 2-4 minutes. Transfer shrimp to a plate.
Reduce heat to low and add remaining oil. Add reserved scallion-ginger mixture and remaining curry; cook, stirring, until fragrant, about 2 minutes. Add peas and chicken broth. Bring mixture to a simmer. Cook until peas are heated through, about 3 minutes. Add shrimp and cook about a minute more or until warmed through. Adjust seasonings to taste with salt and freshly ground black pepper.
Garnish with remaining scallion slices.
Serve this delicious, quick and easy, one-dish meal over steamed white rice.