Curried Shrimp, Rice And Vegetables - cooking recipe

Ingredients

1 Tbsp. butter
1 leek, washed well and chopped
1 c. converted rice
1 garlic clove, minced
1 to 2 Tbsp. curry powder
1 1/2 c. hot water
1 c. heavy cream
1 (16 oz.) pkg. frozen broccoli, cauliflower and red peppers, partially thawed
juice of 1 lime
1/2 tsp. salt
1/4 tsp. pepper
3/4 lb. peeled and deveined medium shrimp, thawed and well drained if frozen
1/3 c. shredded coconut
1/3 c. cashews

Preparation

In a 10-inch skillet, melt butter over medium heat.
Add leek and cook, stirring 1 to 2 minutes, until soft.
Stir in rice, garlic and curry powder.
Cook, stirring 3 minutes.
Stir in water and cream.
Heat to boiling over high heat, stirring occasionally. Reduce heat to low, cover and simmer 15 minutes.
Remove cover and stir in vegetables, breaking them up.
Increase heat to medium. Cover and cook 15 to 20 minutes, or until rice is tender.
Stir in lime juice, salt, pepper and shrimp.
Cover and cook 5 to 10 minutes longer or until shrimp are pink and loosely curled and vegetables are hot.
Serve topped with coconut and cashews.