Ingredients
1
cup uncooked instant rice
1
cup water
1
teaspoon oil
2
garlic cloves, minced
4
cups fresh small broccoli florets
1/2
cup ready-to-serve fat-free chicken broth with 1/3 less sodium
3
teaspoons curry powder
1
cup evaporated skim milk
1
tablespoon cornstarch
1/2
teaspoon salt
4
teaspoons lime juice
3/4
lb. fresh or frozen shelled deveined cooked medium shrimp, thawed
1/4
cup shredded coconut, if desired
Preparation
Cook rice in water as directed on package, omitting margarine and salt.
Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add garlic; cook and stir about 30 seconds or until golden. Stir in broccoli, broth and curry powder; heat until bubbly. Cover; simmer 5 to 8 minutes or until broccoli is crisp-tender.
In small bowl, combine milk, cornstarch and salt; add mixture to skillet. Bring to a boil. Cook 1 to 2 minutes or until thickened, stirring constantly.
Stir in lime juice and shrimp; cook until thoroughly heated. If desired, add salt and pepper to taste. Serve over rice. Sprinkle with coconut.
