- 1 lb unpeeled fresh shrimp
- 4 T butter, divided
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 3 T flour
- 1 T curry powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup chicken broth
- 1 cup half and half or coconut milk
Peel shrimp and devein. Set aside.
Melt 1 T butter in large skillet over med. heat. Add shrimp and saute 5 mins or just till pink.
Remove from skillet and set aside.
Add remaining 3 T butter to skillet and cook onion and pepper till tender, 5 mins. Whisk in flour, cook for 1 mins, add chicken broth and half and half till thick and bubbly. Stir in shrimp and heat through. Serve over hot rice and top with:
Toasted flake coconut, chopped green onion.