Bombay Curried Shrimp

Name: Bombay Curried Shrimp
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 6-8 serving(s)
Ingredients: 1 1/2 lbs large shrimp, peeled and deveined; 1 tablespoon all-purpose flour; 2 teaspoons vegetable oil; 1/2 cup minced shallot; 1 tablespoon curry powder; 1 cup diced red bell pepper; 1 1/2 cups diced tomatoes; 1/2 cup light coconut milk; 1/4 cup fresh basil or 4 tablespoons dried basil; 1 tablespoon fresh lemon juice; 1 teaspoon sugar; 1 teaspoon salt; 1 (10 1/2 ounce) can reduced-sodium chicken broth; 6 cups hot cooked rice; 3 tablespoons sweetened flaked coconut, toasted

Submitted by James Craig

"This recipe is an adaptation of a recipe found on "Ray's Freeware Seafood" web site."

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Ready In:: 1hr 10mins
Ingredients:: 15
Serves:: 6-8

ingredients

1 ¹⁄₂ lbs large shrimp, peeled and deveined
1 tablespoon all-purpose flour
2 teaspoons vegetable oil
¹⁄₂ cup minced shallot
1 tablespoon curry powder
1 cup diced red bell pepper
1 ¹⁄₂ cups diced tomatoes
¹⁄₂ cup light coconut milk
¹⁄₄ cup fresh basil or 4 tablespoons dried basil
1 tablespoon fresh lemon juice
1 teaspoon sugar
1 teaspoon salt
1 (10 1/2 ounce) can reduced-sodium chicken broth
6 cups hot cooked rice
3 tablespoons sweetened flaked coconut, toasted

directions

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, saute 1 minute.
Add bell pepper; saute 1 minute.
Add next 6 ingredients (tomato through broth); bring to a simmer, and cook 2 minutes.
Add shrimp mixture; simmer 4 minutes or until shrimp are done; stirring occasionally.
Spoon shrimp mixture over rice and sprinkle with coconut.

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Reviews

Good for an impromptu curry (esp when lacking some more complex ingredients like lemongrass and ginger) but the shrimp and the coconut did not come through as much as I would have liked.

Demandy