1 T. all-purpose flour

2 tsp. vegetable oil

1/2 C. minced shallots

1 T. curry powder

1 C. diced red bell pepper

1 1/2 C. diced tomato

1/2 C. light coconut milk

1/4 C. chopped fresh or 4 tsp. dried basil

1 T. fresh lemon juice

1 tsp. sugar

1/2 tsp. salt

1 (10 1/2-ounce) can low-salt chicken broth

6 C. hot cooked rice

3 T. Flaked sweetened coconut, toasted

 

Combine shrimp and flour in a bowl; toss well, and set aside. Heat oil in a large skillet over medium-high heat. Add shallots and curry powder; sauté 1 minute. Add bell pepper; sauté 1 minute. Add tomato and next 6 ingredients (tomato through broth); bring to a simmer, and cook 2 minutes. Add shrimp mixture; simmer 4 minutes or until shrimp is done, stirring occasionally. Spoon shrimp mixture over rice, and sprinkle with coconut.

 

Yield:

Calories:

Fat:

Fiber: