Quick Shrimp Curry

• 2 (3 3/4 oz. size) pkg. boil in bag rice, cooked
• 2 Tbsp. vegetable oil
• 2 Tbsp. curry powder
• 2 cloves garlic, minced
• 1 tsp. ground ginger
• 1 tsp. cumin
• 3/4 tsp. salt
• 1/4 tsp. cayenne pepper
• 1 lb. medium shrimp, peeled
• 2 Tbsp. all-purpose flour
• 2 Tbsp. tomato paste
• 1 1/4 c. chicken broth

1. In skillet, heat oil over medium-high heat.
2. Add seasonings; saute 30 seconds.
3. Add shrimp.
4. Saute 2 minutes or just until pink.
5. With slotted spoon, remove shrimp to bowl.
6. To mixture in skillet, stir in flour, tomato paste and 1/4 cup chicken broth. Gradually stir in remaining chicken broth.
7. Boil 2 minutes to thicken.
8. Add shrimp; toss.
9. Cook 1 minute.
10. Pour into bowl. Serve over rice.

boil, vegetable oil, curry powder, garlic, ground ginger, cumin, salt, cayenne pepper, shrimp, flour, tomato paste, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=984988 (may not work)