Caribbean Coconut Curry Shrimp the Editors of Publications International, Ltd.
Caribbean Coconut Curry Shrimp
Prep and Cook Time 20 minutes
Makes 4 servings
|1||cup uncooked rice|
|1/2||cup flaked coconut|
|2||tablespoons vegetable oil|
|1||pound medium shrimp, peeled|
|1||cup red or green bell pepper strips|
|1-1/2||teaspoons bottled minced garlic|
|1||teaspoon curry powder|
|1||cup frozen peas|
- Cook rice according to package directions.
- While rice is cooking, toast coconut in large nonstick skillet 3 to 4 minutes over medium heat, stirring constantly; remove from pan. Crumble into smaller pieces when cool.
- Add oil to same skillet. Add shrimp, bell pepper, garlic and curry powder; cook and stir over medium-high heat 3 minutes or until shrimp begin to turn opaque.
- Combine milk and cornstarch in small bowl until smooth; stir into skillet. Add peas. Cook and stir 1 to 2 minutes or until thickened. Serve over rice; top with toasted coconut.
Serve with garlic bread and tossed salad.
|Calories from Fat||25 %|
|Total Fat||12 g|
|Saturated Fat||7 g|
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