Creamy Curried Shrimp With Coconut Rice
|Brand rice||1 Cup (16 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs), toasted (if desired)|
|Onion||1 Medium, chopped|
|Apple||1 Medium, peeled and chopped|
|Garlic||1 Clove (5 gm), minced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Curry powder||1 Tablespoon (to taste)|
|Ground ginger||1⁄4 Teaspoon|
|Half and half||2 Cup (32 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Cooked shrimp||1 Pound|
|Lemon juice||1 Tablespoon|
|Bananas||2 , peeled, quartered lengthwise and cut in 1-in.-thick pieces (if desired)|
Cook rice with water, 1 teaspoon salt and 1 tablespoon butter or margarine according to package directions.
Stir coconut into hot cooked rice, if desired.
In a large skillet, cook onion, apple and garlic in 1/4 cup butter or margarine until onion is tender, but not brown.
Add curry powder.
Cook 2 to 3 minutes, being careful curry powder does not burn.
Stir in flour, 1-1/2 teaspoons salt and ginger.
Add half and half and milk.
Cook until sauce is thickened, stirring constantly.
Add shrimp and lemon juice.