Bombay Curried Shrimp Recipe
Ingredients
| Large shrimp | 1 1/2 Pound, deveined | |
| All purpose flour | 1 Tablespoon | |
| Vegetable oil | 2 Teaspoon | |
| Shallots | 1/2 Cup (16 tbs), minced | |
| Curry powder | 1 Tablespoon | |
| Red bell pepper | 1 Cup (16 tbs), diced | |
| Tomato | 1 1/2 Cup (16 tbs), diced | |
| Light coconut milk | 1/2 Cup (16 tbs) | |
| Chopped | 1/4 Cup (16 tbs) | |
| Dried basil | 1 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Chicken broth | 1 Can (10oz) | |
| Hot cooked rice | 6 Cup (16 tbs) | |
| Sweetened, flaked coconut | 3 Tablespoon, sweetened |
Directions
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.
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.
Chef
