Bombay Curried Shrimp - cooking recipe

Ingredients

1 1/2 lbs large shrimp, peeled and deveined
1 tablespoon all-purpose flour
2 teaspoons vegetable oil
1/2 cup minced shallot
1 tablespoon curry powder
1 cup diced red bell pepper
1 1/2 cups diced tomatoes
1/2 cup light coconut milk
1/4 cup fresh basil or 4 tablespoons dried basil
1 tablespoon fresh lemon juice
1 teaspoon sugar
1 teaspoon salt
1 (10 1/2 ounce) can reduced-sodium chicken broth
6 cups hot cooked rice
3 tablespoons sweetened flaked coconut, toasted

Preparation

Combine shrimp and flour in a bowl; toss well, and set aside.
Heat oil in a large skillet over medium high heat.
Add shallots and curry powder, saute 1 minute.
Add bell pepper; saute 1 minute.
Add next 6 ingredients (tomato through broth); bring to a simmer, and cook 2 minutes.
Add shrimp mixture; simmer 4 minutes or until shrimp are done; stirring occasionally.
Spoon shrimp mixture over rice and sprinkle with coconut.