Bombay Shrimp Curry with Coconut Rice

Ingredients

• 0.3 teaspoon pepper black
• 5 teaspoons canola oil divided
• 1.5 tablespoons curry powder 
• 1 tablespoon cilantro leaves fresh chopped
• 0.3 teaspoon ground cinnamon 
• 0.1 teaspoon ground pepper red
• 1 cup rice instant uncooked
• 1 cup lite coconut milk light
• 1 tablespoon mustard seeds 
• 1.5 cups onion 
• 1 cup peas-carrots mix shopping list frozen
• 0.8 teaspoon salt divided
• 1 pound shrimp deveined peeled
• 1.3 cups water hot

Equipment

• frying pan
• sauce pan
• dutch oven

Directions

1. Heat a Dutch oven over medium-high heat.
2. Add 2 teaspoons oil; swirl to coat.
3. Sprinkle shrimp with 1/8 teaspoon salt and black pepper.
4. Add shrimp to pan; cook 2 minutes on each side or until done.
5. Remove from pan.
6. Reduce heat to medium; add remaining 3 teaspoons oil; swirl to coat.
7. Add onion; cook 2 minutes, stirring constantly.
8. Add 1/2 teaspoon salt, curry powder, and next 3 ingredients (through red pepper); cook 1 minute, stirring constantly.
9. Add hot water and peas and carrots; bring to a boil. Cover and reduce heat to medium-low; simmer 4 minutes. Return shrimp to pan; cook 1 minute.
10. While curry cooks, bring milk to a boil in a saucepan. Stir in remaining 1/8 teaspoon salt and rice. Cover and remove from heat.
11. Let stand 5 minutes or until liquid is absorbed.
12. Place about 1/3 cup rice on each of 4 plates; top each serving with about 1 cup shrimp mixture.
13. Sprinkle each serving with 3/4 teaspoon cilantro.
14. Sustainable Choice: Buy U.S. or Canadian wild-caught or farmed shrimp for the best sustainable option.