Bombay Curried Shrimp
|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|
|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.