I love Cooking Light. I’ve been subscribing since early 2004 and I haven’t thrown away an issue since. They were almost thrown away in our move from Boston to D.C. last May – you better believe Ben (my boyfriend) and I would have had some words if the deed had been done…

Anyway, one of my favorite CL recipes is Bombay Curried Shrimp. It’s pretty easy, looks fancy and tastes great!

Bombay Curried Shrimp – From Cooking Light
Serves 4

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

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; sauté 1 minute. Add bell pepper; sauté 1 minute. Add tomato and next 6 ingredients (tomato through broth); bring to a simmer, and cook 2 minutes. Add shrimp mixture; simmer 4 minutes or until shrimp is done, stirring occasionally. Spoon shrimp mixture over rice, and sprinkle with coconut.

Yield: 6 servings (serving size: 1 cup shrimp mixture, 1 cup rice, and 1 1/2 teaspoons coconut)