Creamy Coconut Shrimp

Ingredients

• 0.3 teaspoon pepper red crushed
• 1 teaspoon curry powder 
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon ginger fresh grated peeled
• 1 cup green onions chopped
• 13.5 ounce coconut milk light canned
• 1  lime quartered
• 1 cup bell pepper red chopped
• 1.5 cups rice long-grain uncooked
• 0.5 teaspoon salt 
• 1.3 pounds shrimp deveined peeled

Equipment

• frying pan

Directions

1. Cook rice according to package directions, omitting salt and fat.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add bell pepper and next 4 ingredients. Saut 2 minutes.
3. Add coconut milk, shrimp, and salt; cook over medium heat 7 to 8 minutes or until shrimp are done (do not boil), stirring occasionally.
4. Place 3/4 cup rice on each of 4 serving plates; spoon shrimp mixture evenly over rice. Squeeze 1 lime quarter over each serving and sprinkle with chopped cilantro.