Bombay Curried Shrimp

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

• Ready In: 1 hr 10 mins
• 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 1/2ounce) can reduced-sodium chicken broth
• 6  cups  hot cooked rice
• 3  tablespoons sweetened flaked coconut, toasted

Directions

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