Quick Shrimp Curry - cooking recipe

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

Preparation

In skillet, heat oil over medium-high heat.
Add seasonings; saute 30 seconds.
Add shrimp.
Saute 2 minutes or just until pink.
With slotted spoon, remove shrimp to bowl.
To mixture in skillet, stir in flour, tomato paste and 1/4 cup chicken broth. Gradually stir in remaining chicken broth.
Boil 2 minutes to thicken.
Add shrimp; toss.
Cook 1 minute.
Pour into bowl. Serve over rice.