 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
I like to serve this dish with grapes or green veggies for added color. It's also nice with dried coconut or pineapple instead of apricots. âDona Stone, Clearwater, Florida Ingredients:
1 tablespoon butter |
2 teaspoons curry powder |
3/4 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon ground coriander |
1/4 teaspoon ground cinnamon |
1 cup light coconut milk |
1 pound uncooked large shrimp, peeled and deveined |
1/3 cup chopped dried apricots |
2 cups hot cooked brown rice |
Directions:
1. In a large skillet, melt butter. Add the curry, cumin, salt, garlic powder, coriander and cinnamon; cook over medium heat until lightly browned. Stir in coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until thickened.
2. Add shrimp; cook and stir for 2-4 minutes or until shrimp turn pink. Stir in apricots; heat through. Serve with rice. Yield: 4 servings.
|
|