You are here

Bombay Curried Shrimp

Healthycooking's picture
  Large shrimp 1 1⁄2 Pound, peeled and deveined
  All purpose flour 1 Tablespoon
  Vegetable oil 2 Teaspoon
  Minced shallots 1⁄2 Cup (8 tbs)
  Curry powder 1 Tablespoon
  Diced red bell pepper 1 Cup (16 tbs)
  Diced tomato 1 1⁄2 Cup (24 tbs)
  Light coconut milk 1⁄2 Cup (8 tbs)
  Chopped fresh basil/1 tablespoon plus 1 teaspoon dried basil 1⁄4 Cup (4 tbs)
  Fresh lemon juice 1 Tablespoon
  Sugar 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Canned low salt chicken broth 10 3⁄4 Ounce (1 Can)
  Hot cooked rice 6 Cup (96 tbs) (Cooked Without Salt Or Fat)
  Sweetened, flaked coconut 3 Tablespoon, toasted

Combine shrimp and flour in a bowl; toss well, and set aside.
Heat oil in a large skillet over medium-high heat until hot.
Add shallots and curry powder, and saute 1 minute.
Add bell pepper, and saute 1 minute.
Add tomato, coconut milk, basil, lemon juice, sugar, salt, and broth; bring to a simmer, and cook 2 minutes.
Add shrimp mixture; simmer 4 minutes or until shrimp turn pink, stirring occasionally.
Spoon shrimp mixture over rice, and sprinkle with toasted coconut.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 3.9 (13 votes)