Curried Coconut Shrimp with Wheat Berries

• 1 cup wheat berries, soaked 8 to 10 hours, drained
• 2 Tbsp. sugar
• 1-1/2 Tbsp. curry powder
• 1 tsp. salt
• 1/4 tsp. ground red pepper
• 1 lb. large shrimp, peeled, deveined Safeway 1 lb For $8.99 thru 02/09
• 3 Tbsp. olive oil, divided
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 can (13.5 oz.) lite coconut milk
• 1-1/2 Tbsp. fresh lime juice
• 1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

1. Place wheat berries in medium saucepan.
2. Add 1-1/2 qt.
3. (6 cups) cold water.
4. Bring to boil.
5. Reduce heat to medium-low; simmer 50 minutes to 1 hour or until berries are tender.
6. Drain; cover to keep warm.
7. Mix sugar, curry powder, salt and ground red pepper in large resealable plastic bag.
8. Add shrimp; seal bag.
9. Shake bag gently to completely coat shrimp with the seasoning mixture.
10. Refrigerate until ready to use.
11. Heat 1 Tbsp.
12. of the oil in large skillet.
13. Add onion and garlic; cook and stir 5 minutes or until tender.
14. Add wheat berries; mix lightly.
15. Spoon onto serving platter; cover to keep warm.
16. Heat remaining 2 Tbsp.
17. oil in skillet.
18. Add shrimp; cook 2 or 3 minutes or just until shrimp begin to curl and turn pink.
19. Add coconut milk and lime juice; stir.
20. Bring to boil.
21. Reduce heat to medium-low; simmer 5 minutes or until thickened, stirring occasionally.
22. Spoon over wheat berry mixture; sprinkle with coconut.

hours, sugar, curry powder, salt, ground red pepper, shrimp, olive oil, onion, clove garlic, coconut milk, lime juice, s angel

Taken from www.kraftrecipes.com/recipes/curried-coconut-shrimp-wheat-berries-64139.aspx (may not work)