Amanda's Curry Shrimp

By no means is this an authentic curry. Unless I just go super lucky and stumbled upon an authentic recipe by accident. Although my husband assures me that it isn't anything like the curries he's had in England. It does use a curry blend, so therefore, it is my curry. Feel free to substitute chicken for the shrimp, I've made it that way too.

Amanda's Curry Shrimp

1/2 cup raw rice
1/2 onion
1/2 bell pepper
1 large carrot
8-10 button mushrooms
2 cloves of garlic
1 can of coconut milk (I use the light version)
8-10 oz shrimp
3 tbsp curry (whatever blend you prefer)
salt & pepper

Prepare rice according to package instructions (or, I like to substitute chicken stock for water.)

Chop onion into a large dice. Cube the bell pepper into 1" squares. Dice your carrot into small pieces. Quarter the mushrooms. Mince your garlic. Now that all the veggies are prepared, the dish is simple to assemble. In a large skillet, sautè your onions, bell pepper and carrots on low heat. When the vegetables start to get soft, add the mushrooms and garlic. Pour in one can of coconut milk. Add curry seasoning, salt and pepper. Bring to a boil, reduce and simmer for 30-45 minutes. Raise the heat again and cook the shrimp until it just turns pink. Either mix in the rice, or serve over rice. Serves 2 (but can easily be doubled)

Weight Watchers (per serving):
rice- 3pts
coconut milk- 4pts
shrimp- 1pt
carrot- 1/2 pt