Shrimp Scampi With Snap Peas - cooking recipe

Ingredients

1 tablespoon olive oil
2 -3 garlic cloves, minced
1 lb uncooked medium shrimp, peeled and deveined
1 cup shelled fresh sugar snap peas (do not defrost if frozen) or 1 cup frozen sugar snap peas (do not defrost if frozen)
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup vermouth or 1/4 cup dry white wine
1 tablespoon cornstarch
1/2 cup reduced-sodium chicken broth
2 cups cooked brown rice

Preparation

Heat oil in a large nonstick skillet over medium-high heat.
Add garlic and saute 2 minutes, until soft.
Add shrimp and peas and saute 1 minute.
Toss in oregano, salt and pepper and stir to coat.
Add vermouth or dry white wine and simmer 1 minute.
In a separate bowl, dissolve cornstarch into chicken broth until smooth; add mixture to skillet.
Simmer 2 minutes, stirring frequently until sauce thickens and shrimp are bright pink and cooked through.
Serve scampi over rice.