I like to serve this dish with grapes or green veggies for added color. It’s also nice with dried coconut or pineapple instead of apricots.
—DONA STONE CLEARWATER, FL
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
1 tablespoon butter
2 teaspoons curry powder
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 cup light coconut milk
1 pound uncooked large shrimp, peeled and deveined
1/3 cup chopped dried apricots
2 cups hot cooked brown rice
1. In a large skillet, melt butter. Add the curry, cumin, salt, garlic powder, coriander and cinnamon; cook over medium heat until lightly browned. Stir in coconut milk. Bring to a boil. Reduce heat; simmer, uncovered, 3-4 minutes or until thickened.
2. Add shrimp; cook and stir 2-4 minutes or until shrimp turn pink. Stir in the apricots; heat through. Serve with rice.