Bombay Curried Shrimp

Ingredients

• 0.3 cup teaspoons basil dried fresh chopped
• 6 cups rice hot cooked
• 1 tablespoon curry powder 
• 1 tablespoon flour all-purpose
• 1 tablespoon juice of lemon fresh
• 0.5 cup coconut milk light
• 10.5 ounce low-salt chicken broth canned
• 1 cup bell pepper diced red
• 0.5 teaspoon salt 
• 0.5 cup shallots minced
• 1.5 pounds shrimp deveined peeled
• 1 teaspoon sugar 
• 3 tablespoons coconut or sweetened flaked toasted
• 1.5 cups tomatoes diced
• 2 teaspoons vegetable oil 

Equipment

• bowl
• frying pan

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