Preparation:
Heat oil in nonstick skillet over medium-high heat. Add snow peas and carrots and cook 2 minutes, stirring frequently. Add shrimp, ginger, salt and red pepper.
Cook, stirring, until shrimp are pink and just firm to the touch, about 2 minutes. Stir in rum and cook 1 minute longer.
Combine broth, coconut milk, lime juice and cornstarch until smooth; add to shrimp mixture. Bring to a boil over high heat; boil 1 minute. Stir in parsley. Serve over cooked rice. |
