Quick Shrimp Curry
12 ingredients
10 steps
Ingredients
- 2 (3 3/4 oz. size) pkg. boil in bag rice, cooked
- 2 Tbsp. vegetable oil
- 2 Tbsp. curry powder
- 2 cloves garlic, minced
- 1 tsp. ground ginger
- 1 tsp. cumin
- 3/4 tsp. salt
- 1/4 tsp. cayenne pepper
- 1 lb. medium shrimp, peeled
- 2 Tbsp. all-purpose flour
- 2 Tbsp. tomato paste
- 1 1/4 c. chicken broth
Directions
-
1In skillet, heat oil over medium-high heat.
-
2Add seasonings; saute 30 seconds.
-
3Add shrimp.
-
4Saute 2 minutes or just until pink.
-
5With slotted spoon, remove shrimp to bowl.
-
6To mixture in skillet, stir in flour, tomato paste and 1/4 cup chicken broth. Gradually stir in remaining chicken broth.
-
7Boil 2 minutes to thicken.
-
8Add shrimp; toss.
-
9Cook 1 minute.
-
10Pour into bowl. Serve over rice.
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