Shrimp Curry with Pineapple-Ginger Rice

Thank you to Amy for passing this one along!!


Shrimp Curry with Pineapple-Ginger Rice


Ingredients:

1 1/4 cups Brown Rice
1 2/3 cups Water
1 1/2 tablespoons fresh Ginger, peeled and grated
1 teaspoon Sea Salt- divided use
1 (8-ounce) can DOLE Crushed Pineapple, drained
1 tablespoon chopped fresh Basil
2 teaspoons chopped fresh Mint
1 large Onion, quartered
1 (2-inch long) piece fresh Ginger, peeled
1/2 teaspoon granulated Sugar or 1/4 teaspoon Splenda
1/4 cup Extra Virgin Olive Oil
1 1/2 teaspoons Curry Powder
1/2 teaspoon Ground Roasted Cumin
1 to 2 fresh Serrano Chiles, halved lengthwise
1 cup Swanson Low Sodium Chicken Broth
1 (14-ounce) can Coconut Milk
1 tablespoon fresh Lime Juice
1 pound medium to large Shrimp, peeled and deveined


Directions:

* Rinse rice several times in cold water, in large bowl until water is clear. Drain in colander.
* Combine 1 2/3 cups water, rice, ginger and 1/2 teaspoon salt in large sauce pan over medium-high heat to boiling. Reduce heat, cook, covered for 15 minutes or until rice is tender. Remove from heat; let stand covered for 5 minutes. Stir in crushed pineapple, basil and mint. Keep warm.
* Place onion and ginger in food processor container; cover and pulse until finely chopped.
* Cook onion mixture, remaining salt and sugar in hot oil in large skillet over medium-high heat, stirring frequently until onion begins to brown, about 5 minutes. Stir in cumin, curry powder and chiles, cook, stirring frequently about 2 minutes. Stir in broth, coconut milk and lime juice, simmer for 5 to 8 minutes stirring occasionally until thickened.
* Stir in shrimp and simmer, stirring occasionally, about 3 minutes or until shrimp turns pink.
* Serve shrimp curry with a scoop of rice. Garnish rice with broiled or grilled pineapple slice, if desired.

Makes 4 servings.


* This can easily become vegetarian by substituting the chicken broth with vegetable broth, and the shrimp with cubed tofu *