Shrimp Curry with Cilantro
|Peeled deveined shrimp||12 Ounce (Fresh Or Frozen)|
|Orzo pasta||1 1⁄4 Cup (20 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Bottled chili sauce||1⁄3 Cup (5.33 tbs)|
|Olive oil||2 Tablespoon|
|Zucchini||1 Medium, quartered lengthwise and thinly sliced|
|Sweet red pepper||1 Small, coarsely chopped|
|Onion||1 Small, cut into thin wedges|
|Garlic||1 Clove (5 gm), minced|
|Curry powder||2 Teaspoon|
|Snipped fresh cilantro||1⁄4 Cup (4 tbs)|
1. Thaw shrimp, if frozen. Set shrimp aside. Cook the orzo according to package directions.
2. Meanwhile, for sauce stir together chicken broth, chili sauce, and cornstarch; set aside.
3. Heat 1 tablespoon of the oil in a large skillet or wok. Add zucchini, red sweet pepper, onion, and garlic; stir-fry 2 minutes. Add curry powder; stir-fry for 1 minute more. Remove vegetables from the wok.
4. Add the remaining oil to skillet; add shrimp. Stir-fry over medium-high heat for 3 to 4 minutes or till shrimp turns opaque. Push shrimp from the center of the wok. Stir sauce; add to skillet. Cook and stir till thickened and bubbly. Return vegetables to skillet; stir to coat with sauce. Cook and stir about 1 minute more or till heated through. Stir in cilantro. Drain orzo; serve shrimp mixture atop orzo.